Chicken Meat Nutritional Information 2/2 Recipe

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Servings: 3


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  1. Buying Guide (serving sizes): =
  2. As a guide to buying amounts of chicken, the Delmarva Poultry Association suggests which an average "serving" of chicken for people is:
  3. 1/2 to 3/4 of a lb. of whole chicken1 chicken breast half, with or possibly without bone 1 chicken leg (thigh and drumstick attached)
  4. 2 chicken thighs or possibly drumsticks3 chicken wings Handling and Storing Chicken at Home:
  5. The United States enjoys the safest, most wholesome supply of fresh chicken available worldwide. But keep in mind which chicken is an animal agricultural product and, like all such products, it can carry certain microorganisms, most of that are harmless. Even if harmful bacteria are present, the numbers are usually far below levels which would cause human illness if the product is handled safely and cooked at normal temperatures till done. Safe handling of chicken, or possibly any perishable product, isn't difficult. These procedures included:Do not wait, chill.
  6. Take purchased poultry home as soon as possible and chill for use within one to two days. Freeze for longer storage.
  7. Thaw in refrigerator or possibly microwave - not at room temperature.
  8. Do not leave cooked poultry at room temperature more than 2 hrs.
  9. Place leftovers in shallow containers and chill promptly.
  10. Keep it clean:Wash your hands, work surfaces, and utensils in warm soapy water before and after contact with raw meat and poultry.
  11. Cook thoroughly:Cook poultry till a meat thermometer registers 160 degrees Fahrenheit for boneless product, 170 degrees for bone-in parts, and 180 degrees for bone-in whole chickens product, Or possibly till juices run clear.


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