Chicken meat nutritional information 2
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Chicken meat nutritional information 2
  Chicken    Meat    Poultry  
Last updated 6/12/2012 12:49:37 AM. Recipe ID 10998. Report a problem with this recipe.
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      Title: Chicken meat nutritional information 2
 Categories: Info, Poultry
      Yield: 3 Ounces
 
           No ingredients
 
  Buying Guide (serving sizes): =============================
  
     As a guide to buying amounts of chicken, the Delmarva Poultry
  Association suggests that an average "serving" of chicken for people
  is:
  
     :     1/2 to 3/4 of a pound of whole chicken
     :     1 chicken breast half, with or without bone
     :     1 chicken leg (thigh and drumstick attached)
     :     2 chicken thighs or drumsticks
     :     3 chicken wings Handling and Storing Chicken at Home:
  =====================================
  
     The United States enjoys the safest, most wholesome supply of fresh
  chicken available worldwide.  But keep in mind that chicken is an
  animal agricultural product and, like all such products, it can carry
  certain microorganisms, most of which are harmless.  Even if harmful
  bacteria are present, the numbers are usually far below levels that
  would cause human illness if the product is handled safely and cooked
  at normal temperatures until done.  Safe handling of chicken, or any
  perishable product, isn't difficult.  These procedures included:
  
     Don't wait, refrigerate.
     ------------------------
  
     Take purchased poultry home as soon as possible and
     refrigerate for use within one to two days.  Freeze for longer
     storage.
  
     Thaw in refrigerator or microwave - not at room temperature.
  
     Don't leave cooked poultry at room temperature more than 2
     hours.
  
     Place leftovers in shallow containers and refrigerate
     promptly.
  
     Keep it clean:
     --------------
  
     Wash your hands, work surfaces, and utensils in hot soapy
     water before and after contact with raw meat and poultry.
  
     Cook thoroughly:
     ----------------
  
     Cook poultry until a meat thermometer registers 160 degrees
     Fahrenheit for boneless product, 170 degrees for bone-in parts, and
     180 degrees for bone-in whole chickens product, OR until juices run
     clear.
  




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Recipe ID 10998 (Apr 03, 2005)

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