Chicken meat is the meat of slaughtered male and female chickens. Much of the fresh meat sold comes from chickens bred and reared exclusively for the fattening. Laying hens for egg production are processed into soup chickens, their brothers killed as chicks or fattened in pilot projects despite the slow growth. Chicken meat makes up a large part of the poultry meat. Turkey meat has a comparatively low proportion, goose meat a very small one.
How do I know fresh goods best?
Single parts, fillets, i.e. halved breasts, whole breasts, thighs with or without upper part as well as back approach and wings: Poultry meat must never have a clear discoloration and must always be pale light red to pink. If brown spots or very light spots indicate thawed frozen food or the pieces have not been properly chilled – then there is a risk of salmonella. The skin should never be dry, but not slimy. Fresh chicken does not stew, but smells like nothing.
Whole animals should always have a smooth, slightly moist and cool skin and be largely odorless.
The age of the animals reveals a pressure on the breastbone: If it is still flexible, the animal is young, in old animals it is rigid. However, these do not necessarily have to be worse, they often have a firmer meat and even a more pungent aroma. They are especially suitable for stews such as coq au vin.
How do you best thaw?
Frozen goods always have to be bought frozen completely, already thawed goods are spoiled in case of doubt. Thawing in the refrigerator is recommended. To do this, first remove the foil and the foam floor. Later, discard the defrosting liquid and do not bring it into contact with other foods. Poultry should always be thoroughly rinsed under running water before preparation.
The preparation
Poultry specialist La Provincia advises that chickens and chicken tend to be shorter rather than longer. “A chicken breast does not have to roast for half an hour at 250 degrees,” they say. It is enough to sauté them briefly in the pan and then, depending on the size, to cook in the oven for ten to a maximum of 15 minutes. Chicken is generally suitable for frying, grilling, cooking and stewing, but should definitely be cooked through.
Tip
It is important to keep the poultry always refrigerated. Before it gets into the fridge, the whole chicken should be taken out of the plastic wrap, unless it is packaged in a vacuum. In the refrigerator, the tray above the vegetable compartment is recommended as the coldest spot.
Concerning the germs, there is a risk with raw chicken. You should use your own dishes, dab off instead of washing and do not bring in contact with other foods. When heating, make sure that the meat is through, so no more pink spots has.
Frozen poultry should be thawed as slowly as possible, preferably in the refrigerator at four degrees. It should not be in your own thawing juice.
