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Picking, prepping and preparing poultry

by 5m Editor
22 June 2005, at 12:00am

US - Chicken and turkey have a strong track record as some of the healthiest dietary meats available. But not all poultry cuts are the same. From market to the kitchen table, a number of health considerations must be taken into account when purchasing, storing and eventually cooking poultry. For a healthy choice, go with fresh, lean cuts -- white meat from the breast of chicken or turkey, without the skin. Skinless dark meat has nearly twice the fat calories as white meat. Ground chicken and ground turkey typically have as much fat as ground beef. Poultry in the market should feel cold to the touch. Fresh poultry must be cold at all times to help prevent bacterial contamination. When selecting poultry, it should appear moist and supple. Avoid poultry that looks dry, discolored or bruised. Fresh poultry should have a mild scent. <i>Source: duluthsuperior.com</i>

5m Editor