General tips about choosing the right food

Nutrition

All chicken, set to any bird that food is the home star energy. Poultry, ironically, is a good source of phosphorus and zinc and an excellent source of vitamin b3.

-Fat content of poultry depending on the bird. Goose duck are the fattiest types of chicken. However, chicken usually contains less fat than meat from other animals. To eliminate significant to eat fatty skin. Cooking meat with or without the skin makes the difference is less fat. The meat would be better if the skin remains moist during cooking.

Selection

When you buy fresh chicken, meat, live in an age of aging, not dry patches or discolored. Another important criterion is the smell. Avoid the birds with the objectionable odor. Do not buy dried or frozen chicken covered with frost. There was an unmistakable bird, frozen, thawed and refrozen ice is the presence of pinkish in carcass

Storage

Always keep refrigerated in 40 chicken Fahrenheit. Chicken can be stored in its original wrapping. If freezing, over-wrap with foil or freezer bags sealed airtight, locked containers to prevent freezer burn. Frozen chicken can be stored up to 12 months if it acquired a complete and 6 to 9 months if acquired as a bird. Frozen chicken should always be defrosted in the fridge and cook in less than 24 hours after thawing. Refrigerated chicken should be cooked within 2 to 3 days.

Safety issues

Chicken is especially when food-borne diseases. Often, the digestive systems of chicken harmful microorganisms a person. Mass slaughtering procedures offer plenty of opportunities for these organisms contaminate the meat. Outbreaks of salmonella, a bacterium that is passed through, vomiting, diarrhoea, often associated with eating chicken. Microorganism is chicken Campylobacter, a bacterium is the cause of the severe diarrhoea and stomach his example. The store, to avoid cross-contamination-by placing a chicken inside plastic bags to prevent leakage to other foods. At home, avoid chicken come into contact with other foods by using separate cutting boards and utensils while preparing a meal. Always quickly sin all surface or is coming into contact with and all the chicken. Also, wash your hands with SOAP and hot water, lathering 20 seconds or more, after handling chicken. In addition, disinfect all of or and which comes into contact with birds raw.

Thorough cooking destroys all the causes of disease organisms (pathogens) meat. Use a meat thermometer chicken, Cook until internal temperature reaches 180 Fahrenheit. The center of the chicken should be white, without any sign of pink.