Whether it’s chicken, hen, or turkey, poultry is a healthy food. It provides an excellent source of B6, phosphorous, zinc, protein and niacin. With something this nutritious and delicious, poultry can’t help but be good for you.
Poultry doesn’t contain fat, saturated fat, and cholesterol. However, the skin carries these unhealthy elements. Luckily you can reduce the calories and fat these elements contain by simply removing the skin before or after cooking. Also, you can lower calories and fat by eating white meat cuts.
The Perfect Meal Solution
Poultry is perfect with any meal and cooked any way. It doesn’t matter if it’s an elaborate or casual meal; poultry is the perfect meal solution. It is versatile enough to be fried, sautéed, baked, boiled, grilled, or stir-fried. Besides being adaptable to any recipe, it’s easy to cook and enjoyed by most eaters.
When frying chicken, use canola oil instead of vegetable. This is suggested because canola oil is healthier than most oils. Since it has less saturated fat, it can reduce heart disease risks.
When baking chicken, use a protective coating to prevent it from drying out. A good coating is Shake n’ Bake or breadcrumbs. These coatings also add flavor to baked chicken.
When oven-roasting an unstuffed turkey, cover it with foil and cook at 325F. Depending on the turkey’s weight, it should be cooked from 1 1/2 – 5 hours. This time suggestion covers turkeys weighing between four and 24 pounds.
Food safety is important regardless if it’s in the store, in your kitchen, the refrigerator or freezer.
After purchasing fully cooked poultry products from the store, serve it by the “use-by” date. If you buy it before this date, but will not eat it before it expires, then refrigerate it. However, this poultry product should be used or frozen within five to seven days.
When you purchase unprepared poultry products, it’s best to purchase by the “sell date.” If you purchase before this date, either prepare of freeze the product within two days.
A clean, germ-free kitchen is a necessity for food preparation. This prevents food borne illnesses. So, before cooking your poultry, clean your sink and counter tops. Wash your hands frequently with hot, soapy water before and after handling meats, especially if it’s uncooked. When you’re cutting the poultry, a plastic or glass board is better than a wood board, which soaks juices from raw meat.
Wash all utensils, cutting boards, and any dishes that are used for preparing the raw poultry. And clean all kitchen surfaces with paper towels instead of cloth towels. Soiled cloth towels hold and spread germs. Paper towels, on the other hand, are disposal.
When it comes to storage, either refrigerate or freeze poultry within half an hour after purchase. Before storing it, make sure it’s well sealed. It’s best to freeze uncooked chicken individually in plastic wrap. Be sure to press out as much air as possible, and store it in a plastic freezer bag. Use it within nine months.
It’s best to thaw poultry in the refrigerator than at room temperature. This is because bacteria increase at room temperature. And when poultry is partially thawed, it can grow harmful bacteria.
Wrap leftover cooked poultry in aluminum foil or plastic wrap and refrigerate. This prevents it from drying out. It should be eaten within three to four days. If you prefer to freeze these leftovers, wrap it in either heavy-duty aluminum foil, plastic wrap, or a plastic freezer bag. Remove as much air as possible to avoid freezer burn. For the best tasting quality, use within four to six months.