Crescent Foods practices safety procedures over and above that which is required by the US government. In order for you to continue safe handling before you serve any poultry to your family, here are some guidelines to follow:

• Make the grocery store your last stop before returning home.
• Select fresh chicken just before checking out.
• At home, refrigerate the chicken immediately and use it within two days. Or freeze it.
• Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.
• Marinade in which raw chicken has been soaking should never be used on cooked chicken.
• To check visually for doneness, pierce chicken with fork; juices should run clear - not pink - when fork is inserted with ease.
• Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.
• If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.

Chicken may be frozen in its original packaging or repackaged into smaller portions. However, if it will be frozen longer than two months, overwrap it in airtight foil, plastic or freezer containers. If your chicken is not properly wrapped, air can reach the surface and cause freezer burn. Discard heavily freezer burned chicken because the meat will be too dry and tasteless.

The USDA recommends three different ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the countertop.

In the fridge: Slow but safe. Boneless breasts usually defrost overnight. A whole bird may take up to two days. Once it is defrosted, it can be kept in the refrigerator another day or two before cooking.

In cold water: Be sure the bird is in airtight packaging. Submerge it in cold water, changing the water every 30 minutes. A package of parts will defrost in 2 to 3 hours; boneless parts often take less time.

In the microwave: Cook immediately after thawing because the food may become warm during microwaving.

The USDA recommends cooking whole chicken to a safe minimum internal temperature of 165 degrees F.

Microwave directions:

• Use medium-high power.
  • Whole chicken, 9 to 10 minutes per pound
  • Bone-in parts, 8 to 9 minutes per pound
  • Boneless breast halves, 6 to 8 minutes per pound
• When microwaving parts, arrange in dish so thick parts are toward the outside of the dish.
• Place a whole chicken in an oven cooking bag or a covered pot.
• For boneless breast halves, place in a dish with � cup of water; cover with plastic wrap.

Here are hints for making the most flavorful of soups.

• Always start with cold water.
• A basic broth is made by cooking the chicken with savories such as onion, carrot, and celery; plus herbs such as sage, thyme, bay leaf and parsley. From this point, vary it to your own tastes.
• The best soup requires a good coarse salt.
• Freezing can force moisture from the tissue, so if possible, use fresh chicken.
• Dark meat has more flavor than white meat.
• A pot of heavy construction distributes heat more evenly.
• Use a stainless steel spoon for adjusting flavor; wood and silver disguise flavor.
• Don't let the soup boil; simmer it gently or the meat will get tough and the broth cloudy.
• Sieve the broth before adding your vegetables, pasta or rice.
• Serve with a big dash of love!

• One pound of raw chicken with bones yields 1 cup cooked, boned meat.
• Store-bought rotisserie chicken is convenient, but may be 3 to 4 times higher in sodium than a home roasted bird due to the marinades used
• Chicken thighs are slightly higher in fat, but are a full-flavored, juicy meat.
• To prevent chicken skin from bubbling while grilling, prick it before grilling.
• If you start grilling with the bone side down, you are less likely to burn the bird.
• Marinate chicken in the fridge, not at room temperature.
• To reduce fat in chicken recipes:
  • Discard the liquid that you use to simmer the bird and replace it with a low-fat sauce.
  • Grilling allows fat to drip away. When oven roasting, don�t let the bird sit in the drippings; use a grid or rack in the pan.
  • You can thicken gravy or stew with pureed cooked vegetables instead of fat and flour.
  • Use yogurt instead of mayo in chicken salad.
• Cook more chicken than you need. Use the leftovers in low fat sandwiches for the kids� lunches.
• Frying chicken? Refrigerate the coated parts, uncovered, for up to an hour before frying. The coating will stick better.
• Add a little bran or wheat germ to your coating mixture; it adds fiber as well as texture.