Nutritional Facts

Chicken is high in protein, low in fat and low in cholesterol, making it a good selection for a healthy diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it each day. A 3-ounce portion of chicken provides a large amount of our daily requirement for protein. Our bodies also require fat in our diet, which allows us to absorb vitamins that are fat-soluble and energy producing. But, too much fat is not healthy. Chicken is lower in fat than most other meats and over half of the fat is unsaturated fat, the type that helps lower cholesterol. The white meat is lower in fat than the dark meat of the chicken but the dark meat is higher in iron, an important nutrient for a healthy body. Shown below is a list of suggestions on how to make chicken even healthier.

1 . Remove the skin from the chicken before eating. The skin can be removed either before or after cooking to reduce the fat content by almost half. Leaving the skin on during cooking will provide juicier meat.    2 . Trim all excess fat from the chicken before cooking.  3 . Rather than using fat, such as butter and oils, to enhance the chicken's flavor, try other ingredients, such as flavored vinegars, wines, herbs, spices, or citrus fruit.  4 . Cook chicken without the use of fats by baking, roasting, broiling, grilling, or poaching. Pan fry or stir-fry in olive oil or use a fat free nonstick cooking spray.

Chicken Buying Tips

Low in Fat and Calories:  

Chicken provides the complete protein you require daily. You can reduce the fat content of chicken even further by removing the skin. To avoid adding fat to chicken, use cooking methods such as stir-frying, grilling and broiling that require little or no fat. Another option is to use low-fat liquids in place of oil for cooking.

Premium Protein :

 our bodies require protein, and because protein can't be stored by the body, we need a new supply every day. Chicken is an ideal source of protein because it is lower in calories than most other meats. Convenience and Variety. Your supermarket meat department offers Adhunik Farm fresh chicken in a wide variety of packages. For example, you can purchase mixed cut-up parts, all white meat, or boneless, skinless parts, as well as whole chickens. If your time is limited, you'll find that chicken parts, particularly boneless parts, cook the fastest. In fact, you can prepare many chicken dishes in 30 minutes or less! Chicken is a versatile meal choice. It can be featured as the main entry included in a side dish, served for lunch as a salad, substituted for other proteins in a breakfast omelet or served as a nutritious snack. 

Steps For Cutting A whole Chicken

Chicken is so versatile that almost every part is useful, as our recipes will deliciously demonstrate. Packaged, ready-to-cook chicken pieces are widely available and a great convenience, but cutting up a whole chicken yourself is not the daunting or time-consuming task some view it to be. In fact, it is easily learned, quickly accomplished, and is such a basic technique for working with poultry that it should be part of every cook’s repertoire, even if used only occasionally. It provides a foundation for the entire book because once you are comfortable with handling a whole chicken, you are better able to put the parts to good use.
A further bonus: When you are the butcher you not only produce portions that are custom-trimmed to suit your needs, you also save money. A whole chicken is usually far less expensive per pound than an equivalent weight of poultry pieces because there are no labor costs built into the price. This section will take you step by step through cutting up a whole bird. Another name for this technique is disjointing, because you cut through the elastic tendons and cartilage that surround the joint rather than through solid bone. With practice, you will be able to locate this soft tissue by touch, and the process will go that much faster.

Very little specialized equipment is required to cut up a chicken other than a sharp, good-quality boning knife, poultry shears or kitchen scissors, and a dishwasher-safe acrylic cutting board or wooden board. Avoid boards that are made of hard plastic; they will damage and dull your knives. Always wash your hands, your tools, and the cutting surface with hot soapy water after working with raw poultry to keep them free of bacteria.

Boning knives are typically 10 inches long, with thin, tapered, flexible blades that let you maneuver around the curves and indentations of meat and bone. Keep your boning knife (or any knife) properly honed so it will slice cleanly without slipping. The safest knife is a sharp knife. Poultry shears use a spring-lever action for more cutting power, although a pair of sturdy kitchen scissors will work almost as well in most cases.

Freezing tips

1	Use moisture proof wrap or bags when freezing chicken. Wax paper is not moisture proof and should not be used because it would not hold the moisture in the meat.
2	Be sure all packages are marked with the content and the date it was frozen.
3	Wrapping individual chicken parts in foil or with freezer wrap and then placing in a freezer bag will allow you to take out only the number of pieces you will need.
4	Freeze fresh chicken as soon as possible to maintain the best quality.
5	Store frozen chicken in a freezer unit to obtain maximum storage time.
6	Thaw frozen chicken using one of three methods: in the refrigerator; in cold water, changing every 30 minutes; or in the microwave. NEVER thaw chicken at room temperature.

Proper storage

Chicken should be stored at a temperature outside of the temperature zone in which bacteria, that causes foodborne illness, grows quickly. The danger temperature zone is a range between 40°F and 140°F. Raw chicken can be stored in a refrigerator for several days. If it is not going to be used within the recommended time, it should be frozen to prevent it from perishing. Leftover cooked chicken should be wrapped tightly and refrigerated as soon as possible. Do not leave the chicken at room temperature for more than two hours. If cooked chicken is not going to be used within four days of cooking, it should be frozen.


Refrigerating :

                     Raw or cooked chicken can be stored safely in a refrigerator at 40°F or lower for several days. The amount of time that it can be refrigerated will depend on the freshness of the meat when purchased, the temperatures it is exposed to in transporting from the store to home refrigeration and the type of packaging used.

If the raw juices are leaking from the original package, it should be removed and the chicken placed in a bowl and covered with wax paper, foil or rewrapped tightly in plastic before placing in the refrigerator. The package should be placed on a dish with sides to prevent any meat juices from dripping on other foods. It should be kept away from other foods so they do not come in contact with the raw juices. The meat should be stored in the coldest section of the refrigerator.
      

Cooking Safety

Be sure chicken is cooked completely to eliminate the chance of foodborne illness. Check the internal temperature with a meat thermometer in several locations to ensure doneness. Internal temperature should be a minimum of 170°F when checked in breast area and a minimum of 175°F when checked in the thigh area. If a meat thermometer is not available, check for doneness by piercing the breast and thigh with a fork and be sure the juices run clear.

If cooking a chicken that has been stuffed, be sure to check the stuffing for doneness. It should reach an internal temperature of 165°F. Do not stuff until just before cooking and remove immediately once it is done. It is recommended that stuffing be cooked outside the chicken in a separate dish to reduce the risk of bacteria growth.





 

Safety And Storage

CHICKEN HANDLING AND STORAGE AND SAFETY:
                  When working with chicken it is essential that proper handling and storage is used to ensure safety. You cannot see the harmful bacteria on the chicken so you must handle it as if it is present. Salmonella is a bacteria that can cause foodborne illness and is sometimes found on chicken. Follow the guidelines below to ensure safety against foodborne illnesses when handling chicken.

CHICKEN CLEANLINESS:
                                              A clean working environment is essential in the prevention of contamination when working with chicken. Be sure to wash hands thoroughly before and after handling raw chicken. The work area, cutting boards, and utensils must be thoroughly cleaned with hot soapy water after being exposed and should not be used for other foods until properly cleaned. This will prevent cross contamination of bacteria from the chicken to other foods.

When working with other foods at the same time as preparing and cooking chicken, be sure to use different utensils for each food. Do not use the same cutting board to carve cooked chicken as was used for the raw meat, unless it has been properly washed and dried before using. Cutting boards should be thoroughly scrubbed with hot soapy water after each use and periodically cleaned with a bleach solution consisting of 1 tablespoon of bleach per gallon of water.