|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now TOP SELLERS
Cook'n Recipe Software $79.95 
Betty Crocker Cookbook on CD $29.95
CONTACT US
• Contact Info
|
       |
|
 |
03-Poultry Storage |
|
Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
IN THE FRIDGE UNCOOKED POULTRY: Refrigerate raw poultry no longer than two days. Store tray-packed products and whole products packaged in bags in their original wrapping in the coldest part of refrigerator (40° or below). Rewrap chicken that is wrapped in meat-market paper before storing it. First, rinse the poultry with cold water, then pat dry with paper towels and repackage in either heavy-duty plastic bags, several layers of plastic wrap (place poultry in a dish or baking pan with sides to prevent leakage on refrigerator shelves during storage) or food storage containers with tight-fitting lids. COOKED POULTRY: Cover or wrap cooked poultry tightly and refrigerate no longer than two days. Be sure to reheat leftovers thoroughly. Keep leftovers moist while reheating by covering them; covering also will ensure that they are thoroughly heated in the center. CHICKEN FIXINGS: Remove all stuffing from the bird cavity before refrigerating. Store leftover cooked stuffing up to three to four days and gravy one to two days. Place any cooked giblets, stuffing and gravy in separate containers to store in refrigerator. Before serving leftover gravies and marinades, bring them to a rolling boil and boil 1 minute. IN THE FREEZER UNCOOKED POULTRY: Freeze cut-up and boneless chicken and turkey for up to nine months, whole chicken and turkey for up to twelve months. Wrap the poultry tightly in moisture- and vapor-resistant freezer wrap, heavy-duty plastic freezer bags or heavy-duty aluminum foil. Store giblets separately. Press as much air as possible out of the package before sealing it to prevent ice crystals from forming and freezer burn. Mark the package with the date and contents before freezing. COOKED POULTRY: Wrap tightly in moisture- and vapor-resistant freezer wrap, heavy-duty plastic freezer bags or heavy-duty aluminum foil, and freeze for up to one month. Store poultry, giblets, stuffing and gravy in separate containers. Mark the package with the date and contents before freezing. THAWING UNCOOKED POULTRY: Thaw frozen uncooked chicken or turkey gradually in your refrigerator, never at room temperature on your countertop because that temperature provides the perfect environment for bacteria to grow. Place poultry in a dish or baking pan with sides to prevent leakage on refrigerator shelves during thawing. How Long Will Poultry Take To Thaw In The Fridge? * Whole Chicken: Allow 24 hours for a 3- to 4-pound chicken. * Whole Turkey: Allow 24 hours for each 5 pounds, or use this timetable: 1 to 2 days for 8 to 12 pounds 2 to 3 days for 12 to 16 pounds 3 to 4 days for 16 to 20 pounds 4 to 5 days for 20 to 24 pounds * Cut-Up Chicken or Turkey Pieces: Allow 3 to 9 hours for pieces. Fast Thawing Guidelines COLD WATER METHOD: Frozen uncooked chicken and turkey can also be safely thawed in cold water only. For food safety reasons do not use warm or hot water. Place poultry in its original wrap or in a resealable, heavy-duty plastic bag in cold water. Allow 30 minutes per pound to thaw, and change the water often to make sure it stays cold. If you're not going to use the poultry immediately, store it in the refrigerator as directed above; do not refreeze. MICROWAVE METHOD: Frozen uncooked and cooked poultry can be thawed in the microwave oven following the manufacturer's directions. HOW TO THINLY SLICE RAW POULTRY Ever been frustrated when trying to slice raw chicken or turkey into thin, neat pieces? Here's a nifty solution for you! Freeze the poultry for about one hour or until firm and partially frozen. Using a sharp knife, slice poultry across the grain to the desired thickness. You'll get perfectly thin slices every time! From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
|
|
Cook'n is Also Available At: 
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2007 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
