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  Choose Organic Chicken!

Poultry should be cooked until done and never eaten rare or underdone.  Sometimes the cooking process may leave the chicken looking more pink toward the bone than other types of cooking, but make sure it is done.  It should reach a temp of 170 degrees.  In order to make sure it's not dried out, though, remember that the chicken will continue to cook from the heat even after you have take the bird out of the oven (particularly a whole bird) so take it out at 165 so it doesn't overcook and get dry.  You can tell a whole bird is done when you can easily shake it's leg.  Always make sure to "rest" your meat and chicken (covered so it doesn't get cold) for 15-20 minutes to let the juices resettle. 

 

  
 

 

 

 

  
 

 
   
     
     
 

Facts:

  

 		 Nutritionally: x has only calories and is high in vitamin C as well as being a good source of vitamin A, folic acid and potassium.  
  How to choose: Smaller with nice looking color are younger and therefore more tender and flavorful and have thinner skins.  Choose smaller (under 12 inches) for best flavor.  
  How to store: Store them in the vegetable compartment of the fridge. x are perishable and you should plan to use them soon after purchase. You can prolong their life if you put them in a plastic bag in the crisper in the refrigerator - make sure they are dry and not washed.  
  Fun Fact:  
  Cooking Tip:  If you think your x will go bad before you have a chance to use it, shred it and freeze it to use later in !  

 

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