Chicken cooking facts

Everything you ever wanted to know about cooking chicken:

 Chicken facts

• A thin membrane between the skin and the flesh holds moisture in the meat while keeping the fat out. So, remove the skin from the chicken after cooking instead of before to get a juicy flavor with less fat.
• White meat is lower in fat and calories than leg meat, but skinless leg meat is still lower in fat than some cuts of red meat. Also, leg meat supplies more iron than white meat and often provides more flavor.
  
• Darkening around the bone is from natural pigment that seeps through the bone during cooking. It contains iron and is safe to eat.
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  Storage
  
• Refrigerate fresh chicken in its original package on a low shelf, in a cold part of the refrigerator, for up to 2 days. Freeze uncooked chicken if it will not be used within that time. Use a refrigerator and freezer thermometer.
  
• For extra protection, place chicken in a plastic bag to separate it from other foods and to prevent it from dripping onto other items in the refrigerator.
  
• When freezing, wrap parts separately in foil or other freezer wrap. This makes it easy to defrost only the amount you need. Proper wrapping prevents "freezer burn," which results from contact with air.
  
• Wrap cooked chicken well before storing in the refrigerator or freezer.
  Source: pilgrimspride.com

Cooking tips

• Boneless, skinless thighs work well with quick, low-fat cooking methods such as stir-frying and grilling. They also are suitable for dishes with long cooking times, as leg meat does not dry out as quickly as white meat.

• Use a nonstick pan or cooking spray instead of adding fat to prevent sticking.
  
• To add flavor, rub chicken parts with ground spices and herbs or marinate before cooking. Be sure to discard the marinade or boil for at least 1 minute before serving with the cooked chicken.
  
• Chicken parts can be roasted, baked, oven-fried or grilled, preferably on a rack to allow fat to drip off the chicken during cooking.
  
• Use skinless parts in casseroles for added flavor with little fat.
  
• When grilling chicken, think thighs. These pieces contain a little more fat than the white meat, making them better able to withstand the intense heat of the grill. Check for doneness with a meat thermometer.
  
• Microwave cooking can be used in conjunction with grilling. Raise the temperature of chicken in the microwave until juices are flowing from the meat, and then transfer to the grill to complete the cooking process.
  
• The internal temperature should reach 180 degrees for whole chickens or leg meat parts. If you do not have a meat thermometer, cook the stuffing separately. To check for doneness without a thermometer, pierce the thickest part of the chicken with a fork. It should feel tender and juices should run clear
  Source: pilgrimspride.com