Click on the video below to hear Curtis and Rachael talk more about choosing the right chicken from the supermarket. You’ll want to get the skinny on the merits of buying a whole chicken instead of packaged parts. There’s more to it than just saving money!
Once you get that bird home, you’ll want to make sure you prepare it correctly for your recipes, whether you’ve bought fresh or frozen. There are a few things you want to get right about seasoning, cooking temperature, and moisture-sealing tricks.
Don’t forget to check the sell-by date on your chicken for proper storage. Chicken that has been refrigerated is still good for 1 -2 days after that date if the temperature is 40° or below. Do try a small sniff test to be sure. If your raw chicken emits a pungent odor after you open it, consider that it may have gone bad.
What do you think of chef Curtis’s chicken-picking tips? Do you have any tricks of your own to test for quality and freshness? Which of these tips will you use in the future?
Source: Tiphero.com
