HOW TO BUY CHICKEN

Chicken is one of the most versatile meats around. It can be prepared in a multitude of different way, all of them good. But what do you look for in the store?

Types of Chicken

Broiler-fryers - These are young chickens that weigh from 1 1/2 to 3 1/2 pounds. They are 7-10 weeks old. They are tender with mildly flavored meat.
Roasters - These chickens weigh 4-9 pounds and are 16 weeks old.
Capons - These are young castrated roosters that weigh between 5-7 pounds. They have a rich flavor but are high in fat.
Stewing Hens - These are 1 - 1 1/2 years old. Their meat is very tough and stringy. Only use them in soup or stew.
The packages of cut up chicken that you usually find in the store are broiler-fryers.

What to check for

1. Make sure that the package does not have any tears in it

2. Check the 'sell-by date'

3. Physically inspect the chicken . Its skin should be creamy white to deep yellow; meat should never look gray or pasty. Odors could signal spoilage.

4. Buy enough chicken for your family.
One broiler-fryer (2 to 3 pounds), cut up, yields 3 to 5 servings;
one roaster (3 to 6 pounds) yields 4 to 8 servings.
One whole chicken breast or two chicken breast halves (about 12 ounces total) yields 2 servings;
one pound of chicken thighs or drumsticks yields about 2 servings.
As a rule, two whole chicken breasts (about 12 ounces each) yield about 2 cups chopped, cooked chicken;
one broiler-fryer (about 3 pounds) yields about 2-1/2 cups chopped, cooked chicken.

5. Check the package for the U.S.D.A. Grade A rating.

How to Store Chicken
Chicken can keep in the coldest part of the refrigerator for up to two days in its original package. If you are not going to cook it right away - freeze it. (Always thaw frozen chicken in the refrigerator, allow 5 hours per pound)

Safe Handling
When you handle raw chicken, wash everything - your cuttingboard, knives, the counter and your hands. Why? Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning.
Chicken should always be cooked completely before eating. You should never cook chicken partially and then store it to be finished later.