INGREDIENTS

INSTRUCTIONS

Mitzi Perdue, author of five cookbooks and the wife of Mr. Chicken
himself, Frank Perdue, lets her husband raise the birds, but she
certainly knows a thing or two about selecting and cooking them. Here
are the key tips on what to look for when shopping for chicken and  how
to roast a chicken.  Shopping For Chicken:  Give the package a squeeze.
Are there signs of ice along the wings,  backs or edges? Freezing
causes a breakdown in protein and loss of  natural juices. It could
reduce tenderness.  Read the labels so you know what you are getting.
Many different  parts and combinations are available.  Was the chicken
well-cleaned? Or are there traces of feathers or  hairs?  Check the
ends of the bones. Are they pink or are they turning gray?  Generally
the more pink the bone ends are, the fresher the chicken.  Storing
Chicken At Home:  Chicken is perishable. It should be stored in the
coldest part of the  refrigerator (40 degrees or below), kept sealed as
it comes from the  market and used within two or three days of
purchase.  Freezing Chicken:  Frank Perdue doesn't recommend freezing
poultry. However, if you have  to freeze, make certain the wrapping is
tight against the chicken. If  it isn't, small ice crystals will form.
That means moisture has been  drawn from the meat and that can makes
breading difficult. Uncooked  frozen chicken can be stored up to six
months. Cooked frozen chicken  should be used within three months.
Chicken Safety:  You're taking a risk if you leave chicken outside the
refrigerator  for more than two hours. Bacterias grow and multiplies at
temperatures between 40 degrees and 140 degrees. Bacteries flourish  at
room temperature.  If you open a package of chicken and it smells bad
after a couple of  minutes, it may be spoiled. Return immediately to
the store.  You don't need to rinse a chicken before cooking it since
the microbes  you'd wash off will be entirely destroyed by the heat
when you cook  the meat. It's more important to wash your hands,
cutting board and  utensils, which won't be sterilized by cooking.  "We
watch our fat intake," Mitzi explains, "so Frank and I peel the  skin
off chicken before we eat it. With most recipes, that means you  lose
the flavorings you've sprinkled over the chicken before cooking  it. We
like this recipe because you still get all the delicious  flavoring
you've added, even after you've removed the skin."  Healthy Recipes are
provided by Our Home.  © 1997 Lifetime Entertainment Services. All
rights reserved.  Formatted using MC Buster by Barb at PK  Converted by
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