Frozen Chicken

Posted by admin on July 28, 2010 · Leave a Comment

Frozen Chicken

Handy Chicken Tips you have not known

History and definitions
The chicken is a descendant of the jungle of South East Asian domesticated red chicken in India around 2000 BC C. Most of the birds raised for meat in America today are in Cornwall (a British breed) and White Rock (a breed developed in New England). broiler fryers, roasters, stewing / baking hens, capons and Rock Cornish hens are all chickens. These are the definitions of these:
• broiler fryer chicken tender, about seven weeks weighing 2 1 / 2-4 1 / 2 pounds when eviscerated. Cook by any method.
• Rock Cornwall – a small grill fryer weighing between 1 and 2 lbs. Usually stuffed and roasted.
• Grill – a chicken over 3-5 months weighing 5.7 lbs. It is more meat per pound of meat fryer. Usually roasted.
• Capon – Male chickens about 16 weeks to 8 months are surgically unsexed. They weigh about 4-7 pounds and have a good amount of light, tender meat. Usually roasted.
• casserole / baking hen Hen – expired 10 months to 1 1 / 2 years. Since the meat is less tender than young chickens, is best used in the kitchen wet and stew.
• Cock or rooster – a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.

Chicken Inspection
All chickens found in retail stores are inspected by the USDA or state systems that have equivalent standards for Federal government. Each hen and her internal organs are inspected for signs of disease. The "safety inspection by the U.S. Department of Agriculture United seal guarantees that the chicken is free of visible signs of disease.

Chicken classification
The inspection is mandatory, but the classification is voluntary. The chickens are classified according to the regulations of the USDA Agricultural Marketing Service and standards for meatiness, appearance and the absence of defects. Grade A are the agencies plump chicken, meat and skin clean and free of bruises, broken bones, feathers, cuts and discoloration.

Fresh or frozen
The period the cost in a poultry label refers to any raw poultry product that has never been below 26 ° F. Raw poultry held at 0 ° F or less should be labeled or previously frozen. No specific marking is required on raw poultry stored at temperatures between 0-25 ° C.

Date of chicken products
Product dating is not required by Federal regulation, but many stores and processors voluntarily date packages of chicken or chicken products. If a calendar is visible near immediate date, must be a sentence explaining the significance of this date as the sale or prior use.

The deadline for consumption quality assurance, after the date, the highest quality starts to decrease, but the product can still be used. It is always better to buy a product before the expiration date. If a date expiration expires while the chicken is frozen, the food can still be used.

Hormones and antibiotics
No hormones are used on the farm poultry.

May be given antibiotics to prevent disease and increase feed efficiency. A withdrawal "period of antibiotic be given before the time the bird can be slaughtered. This ensures no residues in the system of the bird. FSIS randomly samples poultry at slaughter and residue trials. Data from this monitoring program have shown a very low percentage of residue violations.

Additives
Additives are not allowed in fresh chicken. If chicken is processed, however, additives such as MSG erythorbate salt or sodium can be added, but must be listed on the label.

The chicken carcasses foodborne
As with any perishable meat, fish or poultry, bacteria can be found in raw or undercooked chicken. They multiply rapidly at temperatures between 40 ° F and ° 140 F (under refrigeration and before thorough cooking occurs). Freezing does not kill bacteria, but are destroyed by thorough cooking.

Safety USDA Food and Inspection Service has a zero tolerance for bacteria in cooked and ready for the consumption of meat products such as Chicken Franks or food that can be eaten without additional cooking.

Most outbreaks of foodborne diseases are the result of contamination by food handlers. hygienic handling of food and cooking and refrigeration should prevent foodborne illness food-food.

Bacteria must be consumed in food to cause illness. They can enter the body through a cut skin. However, raw poultry should be handled carefully to avoid cross contamination. This can occur if raw poultry or their juices contact cooked food or foods that are eaten raw, as a salad. An example of this cup of tomatoes in an unwashed cutting board just after cutting raw chicken in it.

Here are some bacteria associated Chicken:
• Salmonella enteritidis can be found in the intestinal tract of cattle, poultry, dogs, cats and other warm-blooded animals. This variety is one of the approximately 2,000 species of Salmonella bacteria, which are often associated with poultry and shell eggs.
• Staphylococcus aureus can be carried on human hands in the nostrils or throat. The bacteria are present in foods prepared by hand and improperly refrigerated, such as chicken salad.
• Campylobacter jejuni is one of the most common causes of diarrheal disease in humans. Prevent cross-contamination and using proper cooking methods reduces infection by this bacterium.
• Listeria monocytogenes has been recognized as a cause of foodborne disease human in 1981. It is destroyed by kitchen, but a cooked product may be contaminated by poor personal hygiene. Observe "keep refrigerated" and "use by" dates tags.

Rinsing or Soaking Chicken
It is not necessary to wash raw chicken. The bacteria may be present are destroyed by cooking.

Fluids in package
Many believe that the pink liquid packaged fresh chicken is blood, but it is especially the water has been absorbed by the chicken during the cooling process. The Blood is drawn from the birds at slaughter and only a small amount remains in the muscle tissue. A little bleeding chicken skin with cherry red color and is sentenced to the plant.

How to drive safely Chicken
• Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent growth of bacteria and increase its life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking into contact with the registry. Chicken Wrap in disposable plastic bags (if available) to contain any leakage which could contaminate cooked foods or produce. Make the grocery your last stop before returning.

At home, immediately place chicken in a refrigerator that maintains 40 ° F and use within one or two days, or freeze at 0 ° F. If kept frozen continuously, it will be safe indefinitely.

Chicken can be frozen in its original packaging or reconditioning. If the blockage of more than two months wrap over the tent packages porous aluminum plastic high-power vacuum, a plastic or freezer paper, or place the package in a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.

Prevents appropriate packaging the "freezer burn", which appears as points of gray-brown leather and is caused by air reaching the surface of food. Cut freezer-burned portions in before or after cooking the chicken. Most products can be ruled out freezer burn, as they may be too dry or tasteless.
• Ready Chicken: Al buy or cooked roast chicken fast food, make sure it is hot at the time of purchase. Use it in two hours or cut into several pieces on a plate and refrigerate, covered containers. Eat less than 3-4 days, either cold or reheated to 165 ° F (hot water and steam). Is it safe to freeze the chicken prepared in advance. For best quality, flavor and texture, use within four months.

Safe Defrosting
FSIS recommends three ways to defrost chicken: in the refrigerator cold water and microwave. Never defrost chicken on the counter or elsewhere. It's best to plan ahead for slow thawing refrigerator safely. Breasts chicken usually defrost overnight. The bones, parts and whole chickens may take 1 to 2 days or more. When thawed raw chicken can be refrigerated a day or two before cooking. Meanwhile, if chicken defrosted in the refrigerator, not used, can be safely refrozen without cooking first.

Chicken can be thawed in cold water in airtight packaging or in a waterproof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to make sure it stays cold. As a whole (3-4 pound) broiler fryer or set of parts should defrost in 2 to 3 hours. A package of 1 pound of chicken breasts thawed in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas food may become warm and begin microwave cooking. Holding partially cooked food is not recommended because any bacteria present have been destroyed. Foods defrosted in the microwave or cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a casserole. But chicken can be cooked from the frozen state in the oven or stove. The cooking time may be 50% more.

Stuffed Chicken
The Hotline does not recommend buying the retail whole chicken stuffed cooler due to the highly perishable nature of a previously stuffed item. Consumers should not pre-order of chicken while cooking at a later date. Chicken stuffed with food can be fair before. Some USDA-inspected frozen stuffed whole poultry should be cooked in the frozen state to ensure a thoroughly cooked product. Follow the instructions preparation on the label.

Pickle
Chicken can be marinated in the refrigerator up to 2 days. Boil used marinade prior to washing and cooked chicken. Discard any remaining marinade raw.

Healthy Foods
FSIS recommends cooking a whole chicken safe minimum internal temperature of 165 ° F, measured with a thermometer food. Check the internal temperature in the deepest part of thigh and wing and the thickest part of breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures high.

For approximate cooking times for use in meal planning, see the following table compiled of various resources.

Approximate cooking time of chicken
Type roaster weight
Grill 350 ° F Simmer
September broiler fryer + March 4 pounds. 1 1 / 4 – 1 1 / 2 hours. 60-75 min. 60-75 min *
+ Total roasting chicken 5-7 pounds. In 2-2 hours to 4 1 3 / 4 to 2 hours. 18-25 min / lb *
Together capon + 4.8 pounds. Not suitable for 2-3 hours 15-20 minutes per pound *
Total Cornish hens 18 to 24 oz + 50 60 min. 35-40 min. 45-55 min *
breast halves, bone in 6 to 8 ounces 30-40 min. 35-45 min. 10-15 min / side
Media breast, boneless 4 oz 20-30 min. 25-30 min. 6-8 min / side
The legs or thighs 8 or 4 oz 40-50 min. 40-50 min. 10-15 min / side
Drumsticks 4 ounces of 35-45 min. 40-50 min. 8-12 min / side
Alas Winget ounces or 2-3 minutes 30 to 40. 35-45 min. 8-12 min / side

+ No Fill. If stuffed, add 15-30 minutes of extra time.
* Indirect method by using the drip tray.

In the microwave:
• Microwave on medium-high (70 percent power): whole chicken, 9-10 minutes per pound and bony parts of Cornwall chicken breasts 8-9 minutes per pound for 6-8 minutes per pound.
• When the parties in the microwave, on a plate or on a shelf of the parties are so thick around the outside of dish and thin or bony parts are in the middle.
• Place chicken whole in an oven cooking bag or in a pan covered.
• For boneless breast halves, place in a dish of water 1 / 4 cup, cover with plastic wrap.
• Wait 10 minutes standing time for bone chicken, 5 minutes of the breast.
• The USDA recommends cooking whole poultry to an internal temperature of at least 165 ° F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of breast. When parts cooking, chest, legs, thighs and wings should be cooked until they reach a minimum internal temperature of 165 ° F. For reasons of personal preference, the Consumers can choose to cook poultry to higher temperatures.

partial cooking
Never brown or partially cook cook chicken in the refrigerator and finishing later because any bacteria present have been destroyed. It is safe to partially pre cook or microwave chicken before grilling immediately transferred hot at the end of cooking.

Color of Skin
color of the skin color of chicken varies from cream to yellow. Skin color is the result of the type of food consumed by the chicken, not a measure of nutritional value, flavor, tenderness or fat content. Color preferences vary in different sections of the country, so growers use the type of power that produces the desired color.

Dark Bones
Darkening around bones occurs primarily in young broiler, fryers. Since their bones have not calcified completely, pigment bone marrow can seep through the porous bones. The gel can also help to infiltration. When the chicken is cooked, the pigment is dark. It is quite safe to eat chicken meat during cooking darkening.

Rosa Carne
The color of cooked chicken is not a safety signal. Only by using a food thermometer can accurately determine that poultry has reached a minimum safe internal temperature of 165 ° F throughout. The pink color in cooked chicken may be due to hemoglobin in the tissues that can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.

Color offal
Giblet color can vary, especially in the liver, mahogany to yellow. The type of feeding, metabolism and the breed of chicken, may explain the variation in color. If the liver is not green, eat it. This is due to retention of bile. However, the chicken should be eaten safely.

Fatty deposits
Chickens may seem to have more deposits fat or contain a larger "fat pad" than in the past. This is because broiler fryer have been bred to grow very rapidly in response to the demand for more chicken. Foods that are not converted into muscle tissue (meat) is metabolized into fat. However, not fat "marble" in the beef or other red meat and can be easily removed. Geneticists are researching ways to remove excess fat.

Trisodium phosphate
Food Quality TSP (TSP) has been approved by FSIS for use in poultry slaughter as an antimicrobial agent. Immersed in and / or treated in a dilute solution of chickens, which can significantly reduce bacteria levels. TSP is "generally recognized as safe" (GRAS) by FDA, and has been used safely for years, particularly in processed cheese.

Irradiation of poultry
In 1992, the USDA approved a rule to allow irradiation of raw poultry, fresh or frozen packaged control certain common bacteria on raw poultry that can cause illness when poultry is cooked or mishandled. Irradiation at 1.5 to 3.0 kilos Gray the smallest, most practical "dose" is kill more than 99 percent of Salmonella in chickens treated.

Chicken Packets Store irradiated are easily recognizable because they must bear the international symbol radura and the statement, "treated by irradiation" or "treaty by irradiation. "

Play Storage
Since product dates are not a guide for the safe use of a product, how long consumers buy food and still use it in high quality? Follow these tips:
• Purchase the product before the expiration date.
• Follow the recommendations product handling.
• Hold the chicken in its package until use.
• Freeze chicken in its original packaging or repackaging according overpack with the guidelines in the previous section, "Implementation of chicken with security."

About the Author

Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy food, for more information and recipes please visit www.alleasyfoodrecipes.com

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