22 November 2015
Kitchen Dictionary: chicken
Season: available year-round
How to select: Available fresh or frozen, whole or in parts or ground. Look for meaty chickens with smooth soft skin (skin color differs depending on the breed and diet, so is not a good indication of quality).
How to store: Remove from tight plastic wrap and store in waxed paper to prevent bacterial growth. Keep in the coldest part of the refrigerator for up to 2 days or cooked up to 3 days. Keeps frozen up to 2 months.
How to prepare: Handle raw chicken carefully and never eat raw. Wash all tools, surfaces and hands which touch raw chicken thoroughly with soap before they come in contact with anything else. Cook chicken to an internal temperature of 180 degrees F. bake, braise, broil, fry, grill, marinate, roast, saute
Matches well with: almonds, apples, asparagus, bacon, barbecue sauce, basil, bread crumbs, cheese, cherries, chives, cider, coconut, Cognac, coriander, corn, cranberries, cream, curry, dill, fennel, five-spice powder, garlic, ginger, grapes, herbs, horseradish, lemon, lime, marjoram, mint, mushrooms, mustard, nutmeg, olive oil, olives, onions, oranges, oregano, Parmesan cheese, parsley, peas, pecans, pineapple, rosemary, savory, sour cream, soy sauce, stuffings, star anise, sweet potatoes, tarragon, teriyaki sauce, thyme, tomatoes, vinegar, walnuts, wine, yogurt