The Surprising Truth About Chickens

WHY DID THE CHICKEN CROSS THE ROAD

Broilers and fryers are the teenage chickens of the poultry world, weighing in at a svelte 2 ½ to 4 ½ lbs. Meanwhile, roasters or oven stuffer roasters are the senior citizens, tipping the scales at a hefty 5-7 lbs. And then there are the stewing chickens, the retired laying hens with a texture that's perfect for stews—think of them as the beef jerky of the chicken universe.

Companies love to slap confusing labels on poultry and meats just to keep us on our toes. Here’s how to crack the code: some companies sneak through loopholes to call their products "natural," "all-natural," "hormone-free," or "vegetarian diet." But don’t worry, "USDA organic" isn’t just a fancy sticker. These chickens live the good life, munching on all-organic feed with no animal byproducts, enjoying an antibiotic-free existence, and getting some outdoor time.

Steer clear of anything labeled WATER CHILLED. That’s just a fancy way of saying these birds have been on a spa day in a water bath, soaking up to 14% of their weight in water—adding some not-so-fancy costs per pound. Meanwhile, "ENHANCED" means these chickens have been pumped up with broth and flavoring, making them as spongy as a kitchen sponge. Avoid both of these like the plague. Go for AIR CHILLED; they don’t carry any extra water weight.

BONELESS, SKINLESS BREASTS AND CUTLETS:

Do yourself a favor and cut your own cutlets from the breast. Here’s why: aim for a package with breasts that look like they belong together and give them a good pounding to even thickness so they cook in harmony. Sure, you can buy pre-cut cutlets at the store, but they often look like they’ve been through a blender and come in all shapes and sizes.

POULTRY SAFETY AND HANDLING: Keep that bird in its packaging in the fridge or under cold running water in the sink. Bacteria throw wild parties between 40-140 degrees, so make sure leftovers crash in the fridge ASAP. Keep your poultry chilled until it’s showtime, and never thaw it on the counter.

FREEZING AND THAWING:

Feel free to freeze poultry in its original packaging or give it a makeover with aluminum foil, plastic wrap, or a zipper lock freezer bag if you’re planning a long-term relationship (over 2 months). Poultry can hang out in the freezer for a while, but after 2 months, it might lose its charm. Don’t forget to date your packages like a responsible poultry parent.

HANDLING RAW POULTRY.

When dealing with raw poultry, make sure to give your hands, knives, cutting boards, and counters a good scrub down with hot soapy water. Avoid letting the poultry or its juices or your unwashed hands mingle with foods that will be eaten raw. When it’s time to season, don’t let the salt shaker or pepper mill join the contamination party. Pre-measure your seasonings before diving into poultry prep.

RINSING THE POULTRY

The US Dept. of Agriculture gives a big thumbs down to washing poultry. Rinsing won’t do much to evict bacteria, and the splashing water around the sink can spread the bacteria like confetti.

COOKING AND LEFTOVERS

Cook poultry to an internal temperature of 160 degrees to make sure any bacteria are toast. However, if you’re cooking chicken thighs, they’ll taste like a dream at 175 degrees. Store leftover cooked poultry in the fridge and enjoy it within 3 days before it starts plotting its revenge.