Our Chicken Recipes collection contains an
extensive database of recipes for preparing chicken in many different
ways. Some of our most popular chicken recipes are: Amaretto Chicken
Breast, Easy Southern Fried Chicken, Cranberry Glaze for
chicken, and Chicken Spaghetti.
Chicken Facts And Safety
From The Food Safety and Inspection Service:
History and Definitions:
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.
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.
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.