All About: Chicken
How to Store
Tips
Substitutions
Nutrition
American President Herbert Hoover was not the first world leader to promise that there would be a "chicken in every pot." King Henry IV of France made much the same promise in his coronation speech. This was an impressive promise at the time, because chicken was an extremely expensive dish. This was also true in the United States until after World War II, when modern production methods made chicken affordable to everyone—not just chicken farmers and the well-to-do. With inflation figured in, chicken costs less today than it did 40 years ago.
Chickens were first domesticated around 2000 B.C. in India. They were carried to the Americas by Columbus in 1493. The early Colonists bred chickens, more for their eggs than as everyday food. Today, chicken is one of the most popular foods in the United States. Boneless-skinless breasts and wings are the most popular cuts, though the leg and thigh are extremely flavorful and more affordable.
There are many types of chickens, categorized by size:
Cornish Hens weigh 1 to 2 pounds.
Broiler-fryers weigh between 2.25 pounds and 4.5 pounds.
Roasting Chickens weigh 5 to 8 pounds.
Stewing Chickens weigh over 8 pounds, and can be very tough. They require long, slow cooking, and are very flavorful—so they're great for soup!
When buying chicken, always look for the USDA inspection stamp on the label to ensure that the chicken has been accurately weighed and labeled. Fresh chicken will always be much juicier than frozen or previously frozen chicken. Choose plump and meaty chicken with smooth skin that has no cuts or bruises. If you're buying skinless chicken, look for moist meat without bruises. If you are buying packaged chicken, always check the date to ensure freshness.
How to Store
- Store fresh chicken in the coldest part of the refrigerator.
- It's best to use fresh chicken within two to three days of purchase.
- Fresh chicken can be wrapped airtight and frozen for about six months.
- Frozen chicken is best thawed in the refrigerator for a day or two depending on the size.
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Tips
- Always wash hands, cutting boards, knives, and any other surface that has come into contact with raw chicken. Use lots of hot soapy water or antibacterial spray when cleaning to avoid cross contamination.
- Small chickens will be more tender, while larger ones will have more flavor.
- If you cook boneless breast with the skin on and remove it after cooking, the chicken will be less dry. Studies have shown that it does not contain any more fat than if cooked skinless. Just do not eat the skin to limit your intake of fat.
- The most common cause of dry chicken is overcooking.
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Substitutions
Fresh, frozen, and canned chicken is interchangeable in many recipes.
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Nutrition
The nutritional value of chicken varies greatly depending on the part of the chicken and how it is cooked. The most common style, boneless-skinless breast meat, is the lowest in fat. An average half boneless-skinless breast, roasted or grilled, contains about 150 calories, 3 grams of fat, 75 mg of cholesterol, 63 mg of sodium, and 27 grams of protein, along with potassium, magnesium, phosphorus, thiamine, and other vitamins and minerals.
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