Kemp Minifie of Gourmet Live wrote a great article on chicken and poultry safety in the kitchen. Since we eat a lot of poultry, I think it's a good idea to summarize the highlights of the article. Did you know that the average American eats over 80 pounds of chicken per year? Chicken and turkey are ideal protein sources that are perfect for the dieter. The white meat is extremely low in fat. The dark meat is somewhat higher. Both types of meat have zero carbs. As mentioned, chicken and turkey are very high in protein, which is perfect for building and maintaining muscle mass. Here is some good advice for preparing and cooking your birds. Never rinse or wash your poultry. Washing and rinsing results in cross contamination. Your sink and countertops become contaminated with harmful bacteria. Place the meat directly into your baking or frying pans with little contact. After touching the meat, wash and scrub your hands thoroughly, especially under the finger nails where bacteria tends to hide. You may also rinse countertops with hot soapy water and a tablespoon of bleach to kill all of the germs. As far as cutting boards go, plastic boards have to go through the dishwasher with hot water to kill bacteria. Wooden boards only need a hand washing with soapy water. When cooking poultry, the bird is not finished cooking just because it looks done. To be cooked properly, poultry must reach 165 degrees Fahrenheit. Check multiple spots on the meat with an instant-read thermometer. When you are at the market, look for the chicken with the latest "sell by" date. The newer chicken is usually kept behind the older chicken on the shelf. Once home, don't let the chicken stay in your refrigerator too long. Chicken needs to be cooked within two days of purchase, as home fridges are usually warmer than a store's cooling unit. One of the best parts of serving fresh poultry is the scraps. Take all of the bones, parts and skin and place them in a pot of water; then boil the water and make your own chicken stock to use in recipes or as a base for soup. While it is not a good idea to eat a lot of chicken or turkey skin due to the animal fat content, the skin itself is high in palmitoleic acid, which is an immune system booster. Boiling the skin as stock releases the palmitoleic acid in the broth. That is why a bowl of chicken soup is helpful when you have a cold. One last cooking tip, chemicals that can build up on poultry from high heat such as a barbecue grill or a rotisserie are harmful and toxic to the body (as hinted in our previous blog about cancer). One study found that the common hot dog was less harmful to your health then a rotisserie chicken. If you use a grill or other high heat to cook your chicken or turkey, before cooking marinate the meat in a combination of citrus juice (orange, lemon, grapefruit), olive oil and herbs, such as basil, oregano and thyme. This marinade protects the meat from charring and chemical build-up, ensuring you a healthy meal.
