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Points To Consider |Poultry Classes| Handling Fresh Chicken |Hormones/Antibiotics |Cooking  |  Storage |Turkeys | Wild Game Recipes |

 

HOW TO BUY POULTRY

• Look for the Grade

  Buy U.S. Grade A poultry.

  Bone-in products are fully fleshed and meaty, have a normal shape, are free of disjointed or broken bones.

  Products with the skin on are free of pinfeathers, exposed flesh, and discolorations.

  Boneless products are free of bone, cartilage, tendons, bruises.

• Look for the Class

  The name suggests the cooking method.

  Young poultry for all cooking methods: Broiler, fryer, roaster, capon, Cornish game hen, or the word "young."

  Mature poultry for moist-heat cooking: Hen, fowl, stewing or baking chicken, or the words "mature" or "old." The name suggests the cooking method.

Chicken  
The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. 
Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. 

The following are definitions for these:

Broiler-fryer - a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.

Rock Cornish Game Hen- a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.

Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.

Capon - Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.

Stewing/Baking Hen - a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it's best used in moist cooking such as stewing.

Cock or Rooster - a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Chicken Inspection:

All chickens found in retail stores are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. 

The "Inspected for wholesomeness by the U.S. Department of Agriculture" seal insures the chicken is free from visible signs of disease.
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Chicken Grading

Inspection is mandatory but grading is voluntary. Chickens are graded according to USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom from defects. Grade A chickens have plump, meaty bodies and clean skin, free of bruises, broken bones, feathers, cuts and discoloration.

Fresh or Frozen

The term fresh on a poultry label refers to any raw poultry product that has never been below 26 °F. Raw poultry held at 0 °F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0-25 °F.

Dating of Chicken Products

Product dating is not required by Federal regulations, but many stores and processors voluntarily date packages of chicken or chicken products. If a calendar date is shown, immediately adjacent to the date there must be a phrase explaining the meaning of that date such as sell by or use before.

The use-by date is for quality assurance; after the date, peak quality begins to lessen but the product may still be used. It's always best to buy a product before the date expires. If a use-by date expires while the chicken is frozen, the food can still be used.

Hormones and Antibiotics To Top of Page

No hormones are used in the raising of chickens.

Antibiotics may be given to prevent disease and increase feed efficiency. A "withdrawal" period is required from the time antibiotics are administered before the bird can be slaughtered. 

This ensures that no residues are present in the bird's system. FSIS randomly samples poultry at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.

Additives

Additives are not allowed on fresh chicken. If chicken is processed, however, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label.

Food borne Organisms Associated with Chicken

As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). 
Freezing doesn't kill bacteria but they are destroyed by thorough cooking of any food to 160 °F.

USDA's Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products such as chicken franks or lunchmeat that can be eaten without further cooking.

Most food borne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent food borne illnesses.

Bacteria must be consumed on food to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. 
This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it.

Following are some bacteria associated with chicken:

Salmonella Enteriditis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs.

Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad.

Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross- contamination and using proper cooking methods reduces infection by this bacterium.

Listeria monocytogenes was recognized as causing human food borne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe "keep refrigerated" and "use-by" dates on labels.

Rinsing or Soaking Chicken
It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.

Liquid in Package
Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant.

How to Handle Chicken Safely   To Top of Page

Wash hands, cutting board, utensils, and work surface with hot, soapy water before and after handling raw and cooked poultry.

Keep raw poultry in the refrigerator (40 °F). Cook within 1 to 2 days, or freeze it.

Keep frozen poultry in the freezer (0 °F). Cook (To 165°F internal Temperature using a meat thermometer placed in meat not touching bone)  promptly after thawing. Thaw in the refrigerator; in cold water, changing the water every 30 minutes; or in a microwave oven.

Keep cooked poultry in the refrigerator. Use within 4 days, or freeze it.

Completely cook poultry at one time. Never partially cook, then store and finish cooking later.

Whole birds should be stuffed just before cooking. Mix dry ingredients with other ingredients (for example, margarine, onion, and broth) just before stuffing the bird. Remove stuffing from the bird immediately after cooking. Store stuffing separately in the refrigerator.

When serving poultry, never leave it out of the refrigerator more than 2 hours.

Put cooked poultry on a clean plate, never on a plate that held raw poultry and had not yet been thoroughly washed.

READY-PREPARED CHICKEN. 

When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, use within 4 months.

Safe Defrosting
FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. 
Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. 
Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

Stuffed Chicken  To Top of Page


The Hotline does not recommend buying retail-stuffed fresh whole chicken because of the highly perishable nature of a previously stuffed item. Consumers should not pre-stuff whole chicken to cook at a later time. 
Chicken can be stuffed immediately before cooking. Some USDA-inspected frozen stuffed whole poultry MUST be cooked from the frozen state to ensure a safely cooked product. Follow preparation directions on the label.

Marinating
Chicken may be marinated in the refrigerator up to 2 days. Boil used marinade before brushing on cooked chicken. Discard any uncooked leftover marinade.

Safe Cooking

For tenderness and doneness, FSIS recommends cooking whole chicken to an internal temperature of 165 °F as measured in the thigh using a food thermometer. For approximate cooking times to use in meal planning, see the following chart compiled from various resources.
APPROXIMATE CHICKEN COOKING TIMES

• Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.
• When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.
• Place whole chicken in an oven cooking bag or in a covered pot.
• For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.
• Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.
• Use a food thermometer to test for doneness in several places, and check for visual signs of doneness as above.

• Purchase the product before the date expires.
• Follow handling recommendations on product.
• Keep chicken in its package until using.
• Freeze chicken in its original packaging, over wrap or re-wrap it according to directions in the above section, "How to Handle Chicken Safely".
  
  REFRIGERATOR HOME STORAGE (at 40° F or below) OF CHICKEN PRODUCTS
   

  PRODUCT	REFRIGERATOR STORAGE TIMES
  Fresh Chicken, Giblets or Ground Chicken	1 to 2 days
  Cooked Chicken, Leftover	3 to 4 days
  Chicken Broth or Gravy	1 to 2 days
  Cooked Chicken Casseroles, Dishes or Soup	3 to 4 days
  Cooked Chicken Pieces, covered with broth or gravy	1 to 2 days
  Cooked Chicken Nuggets, Patties	1 to 2 days
  Fried Chicken	3 to 4 days
  Take-Out Convenience Chicken (Rotisserie, Fried, etc.)	3 to 4 days
  Restaurant Chicken Leftovers, brought immediately home in a "Doggy Bag"	3 to 4 days
  Store-cooked Chicken Dinner including gravy	1 to 2 days
  Chicken Salad	3 to 5 days
  Deli-sliced Chicken Luncheon Meat	3 to 5 days
  Chicken Luncheon Meat, sealed in package	2 weeks (but no longer than 1 week after a "sell-by" date)
  Chicken Luncheon Meat, after opening	3 to 5 days
  Vacuum-packed Dinners, Commercial brand with USDA seal	Unopened 2 weeks Opened 3 to 4 days
  Chicken Hotdogs, unopened	2 weeks (but no longer than 1 week after a "sell-by" date)
  Chicken Hotdogs, after opening	7 days
  Canned Chicken Products	2 to 5 years in pantry

  
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  Points to Consider

  Wholesomeness...quality...class...nutritive value...cost...convenience...and informative labeling are some of the points to consider when purchasing poultry.

  Wholesomeness

  All poultry must be officially inspected to ensure that it is wholesome, properly labeled, and not adulterated. The processing plant's premises, facilities, equipment, and procedures must be inspected. And, the inspection stamp must appear on the label. This mandatory inspection is done by USDA's Food Safety and Inspection Service. It must be done before poultry can be graded for quality.

  Labeling for Safety

  Poultry inspection procedures are designed to minimize the likelihood of harmful bacteria being present in poultry products. However, some bacteria could be present and could become a problem if the poultry is not handled properly during preparation. USDA requires that safe handling and cooking instructions be put on all packages of raw poultry; this includes any poultry product not considered "ready to eat."

  Processed poultry products considered "ready to eat"-- such as poultry hotdogs, luncheon meats, and turkey ham -- are also perishable. They, too, should be kept refrigerated and handled with care to prevent spoilage. For information about poultry inspection and safety, call USDA's Meat and Poultry Hotline. The national toll-free number is 800-535-4555. In the Washington, DC, area, call (202) 720-3333. Quality Assurance Grading involves evaluating poultry in terms of quality standards. Quality standards reflect factors that affect the inherent properties of poultry, factors that determine its relative degree of excellence or value. The highest quality is U.S. Grade A, the only grade you are likely to see in the store. U.S. Grades B and C may be sold at retail, but are usually used in further-processed products where the poultry meat is cut up, chopped, or ground. The official grade shield certifies that the poultry has been graded for quality by a technically trained government grader. USDA's Agricultural Marketing Service provides the grading service, on a voluntary basis, to poultry processors and others who request it and pay a fee for it. To Top of Page Poultry That is Graded U.S. grades apply to six kinds of poultry: chicken, turkey, duck, goose, guinea, and pigeon. The USDA grade shield may be found on the following ready-to-cook poultry products, whether chilled or frozen: whole poultry carcasses, poultry parts -- with or without the skin, bone-in or boneless, poultry roasts, and poultry tenderloins. There are no grade standards for poultry necks, wing tips, tails, giblets, or poultry meat that is diced, shredded, or ground. U.S. Grade A Poultry Grade A poultry whole carcasses and bone-in parts are fully fleshed and meaty; have a good conformation, a normal shape; are free of disjointed or broken bones; have a well-developed and well-distributed layer of fat in the skin; are free of pinfeathers, exposed flesh, and discolorations; and, in the case of whole carcasses, have no missing parts. Grade A boneless poultry products are free of bone, cartilage, tendons, bruises, and blood clots. Grade A poultry products that are frozen must be free of freezing defects such as dehydration or excess moisture. Poultry Popular retail cuts Chicken and turkey white meat comes primarily from the breast and wings. The dark meat comes from the thighs and drumsticks. Select by Class To Top of Page The class of poultry indicates the age of the bird. Age affects the tenderness of poultry meat and dictates the cooking method to use for maximum flavor and tenderness. Poultry meat from young birds is more tender than poultry meat from older birds. Young birds provide tender-meated poultry that is suitable for all cooking methods, especially broiling, barbecuing, roasting, or frying. They may be labeled as: Chicken: young chicken, Rock Cornish game hen, broiler, fryer, roaster, or capon. Turkey: young turkey, fryer-roaster, young hen, or young tom. Duck: duckling, young duckling, broiler duckling, fryer duckling, or roaster duckling. Goose and guinea: young goose or guinea. Pigeon: squab. Mature birds provide less tender-meated poultry that is suitable for moist-heat cooking such as stewing or baking, and may be preferred for use in soups, casseroles, salads, or sandwiches. They may be labeled as: Chicken : mature chicken, hen, fowl, baking chicken, or stewing chicken. Turkey: mature turkey, yearling turkey, or old turkey. Duck, goose, and guinea: mature or old duck, goose, or guinea. Pigeon : pigeon Nutritive Value Poultry provides protein, niacin, vitamins B6 and B12, iron, zinc, and phosphorus. Fat, saturated fat, and cholesterol are also present in all poultry, with most of the fat being in the skin. Use the Nutrition Facts panel on each individual product label to learn about the nutrient content of that food and how it fits into an overall daily diet. The Nutrition Facts panel must appear on all processed poultry products, while its use is voluntary on single-ingredient raw poultry. Choose a diet low in fat, saturated fat, and cholesterol to help reduce the risk of getting certain diseases and to help maintain a healthy weight. The Dietary Guidelines for Americans suggest choosing a diet containing 30 percent or less of calories from fat and less than 10 percent of calories from saturated fatty acids. Also, some health authorities suggest that dietary cholesterol be limited to an average of 300 milligrams or less per day. The Food Guide Pyramid suggests 2 to 3 servings each day of food from the meat group, the equivalent of 5 to 7 ounces of cooked lean meat, poultry, or fish. Count as a serving 2 to 3 ounces of cooked poultry, about the amount of poultry meat on a medium chicken breast half. Tips: To reduce fat in cooked poultry, broil, roast, bake, simmer, or microwave poultry rather than fry. Cook whole birds on a rack. Drain and discard any fat that accumulates during cooking. Remove the skin before eating. When you choose poultry dishes that are higher in fat, balance your fat intake by choosing other foods that are low in fat. Fat Content of Chicken Chicken, light and dark meat, roasted, 3 oz. Without skin With skin Fat total (grams) 6 12 Saturated fatty acids (grams) 2 3 Cholesterol (milligrams) 75 74 Calories 160 200 To Top of Page For more information about nutrition, write: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion 1120 20th Street NW, Suite 200 North Washington, DC 20036     To Top of Page ALL ABOUT TURKEY

  Safe Handling Instructions: This product was inspected for your safety. Some animal products may contain bacteria that could cause illeness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw (meats or poultry) separate from other foods. Wash working surfaces (including cutting boards), untensils, and hands after touching raw (meat or poultry). Cook thoroughly. Refrigerate leftovers within 2 hours.