The Perdue Chicken Cookbook | Page 6

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 should be used within three months. (Personally I try to avoid freezing chicken since I know that freezing makes the chicken less tender and less juicy. Still, in spite of good intentions, I sometimes end up doing it. I've learned to make it a point to have a wax marking pencil and freezer tape handy, so I can label the package with the date and contents. I wonder if you've found, as I have, that it's unbelievably easy to lose track of how long things have been in there.) Do not stuff poultry before freezing, and freeze cooked birds and stuffing separately. Can frozen chicken be thawed and frozen again? Each time you freeze chicken, you sacrifice quality. If carefully handled, however, it is safe to defrost