The Perdue Chicken Cookbook | Page 6

pamphlets, but many of the others are requests for
information on selecting, storing, serving, or cooking his products.
These letters are tremendously important to Frank. Often I've been with
him when he has a few extra minutes, such as waiting for an airplane,
and he'll dash to a pay phone to answer one of the letters with a phone
call. He also likes to attend store openings or conventions or other
public places because he genuinely wants to hear what people are
thinking. One of the marketing men once told me that he was
embarrassed about a day he had planned for Frank because it included
meetings with people who owned just a few stores. When I passed this
on to Frank, he answered that these were some of the best meetings
because the owners of the smaller stores were so close to their
customers. He went on to say that the reason he likes to visit butchers
(and in New York, he's called on as many as 30 in two days) is that
these men are close to the needs and wants of their customers and he
can learn things from them that he'd learn in no other way. I've heard
that there's almost no other head of a Fortune 500-size company who
would spend as much time with the people who buy his products.
People are often surprised that a man with his responsibilities would
take the time for this much face to face contact. But the fact is, learning
what people care about is almost a religion to him. Here are some of the
questions that people either write to Frank or ask him in person. In
answering the questions, I've either used the information I've heard
Frank give, or else I've checked with the Perdue food scientists or home
economists. What should I look for when I shop for chicken? Whatever
city we're in, whether it's on the East Coast, or Puerto Rico, or even
London or Moscow or Tokyo, Frank visits supermarkets the way other
people visit museums or monuments. He notices the following kinds of
things himself and would recommend that you do also when selecting
chicken. _Give the package a little squeeze. Are there signs of ice along
wings, backs or edges? Frank explained to me that some chicken
producers blast their birds with air as cold as -40o F, but he never does.
Freezing causes a breakdown in protein, loss of natural juices, and
reduced tenderness. Also, when you cook a frozen bird, the bones and
nearby meat may turn an unappetizing dark color. _Look at the
thickness of the meat in proportion to the bone. If, for example, the

breast looks scrawny, you're paying a lot for bone rather than meat.
_Read the labels so you know what you are getting. Many different
parts and combinations are available, and some look surprisingly alike
even to Frank's trained eye. The label tells exactly what is inside. _Ask
questions. If any meat or poultry product doesn't look, feel, or smell
just right, check with the professionals behind the counter. _Notice the
pull date. Most stores are scrupulous about removing chicken before
the pull date expires$but sometimes there's a slip-up. _Was the chicken
well-cleaned? Or are there little traces of feathers or hairs? These can
look really unattractive when the bird is cooked. _Is the chicken stored
correctly on the chilling shelf, or are the trays of chicken stacked so
high that the top ones aren't kept cold? When that happens, the shelf
life of the top ones is seriously shortened. _Is the meat case kept so
cold that the fresh chicken is frozen and ends up with ice crystals on the
tray? If so, complain to the manager. _Look at the ends of the bones.
Are they pink or are they turning gray? Generally, the more pink the
bone ends are, the fresher the chicken. How should I store chicken at
home? Chicken, like all meat, is perishable. It should be stored in the
coldest part of the refrigerator (40o or below), sealed as it comes from
the market, and used within two or three days of purchase. Should I
freeze chickens? Frank doesn't recommend freezing poultry. However,
if a bird must be held beyond three days, freezing will keep it
wholesome. How do I freeze poultry? When freezing is necessary, seal
chicken or other poultry in an airtight container, heavy plastic bag,
plastic wrap, foil or freezer paper. Try to have the wrapping tight
against the chicken because any place where it isn't, small ice crystals
will form. That means moisture has been drawn from the meat, and
where that's happened, the meat will be tough and breading won't stick.
Frozen uncooked chicken can be stored up to six months; frozen
cooked chicken