Claims&Labels

Chicken

Why should I eat chicken?

Chicken has less of the dangerous saturated fat than beef and other forms of red meat. It is very rich in proteins. Four ounces of chicken can provide upto 67.6% of the daily requirement of protein in a person. It is also a good source of niacin. A four-ounce serving of chicken provides 72.0% of the daily value for niacin.

Which part of chicken has the least amount of fat?

Not all parts of the chicken are low in fat. The chicken breast is the leanest part of the chicken. It has less than half the fat contained in a trimmed T-bone steak. If you are dieting, then you must favor chicken breast. Skinless roasted dark meat from chicken legs is 32 percent fat. Skinless roasted light meat from chicken breasts is 18 percent fat.

Skin the chicken before cooking, as chickens with the skin have double the amount of fat and saturated fat.

What is broiler chicken?

Broilers are birds that are raised for meat. Most of the broilers have undergone genetic manipulation to enhance their growth rate. This results in increased breast and thigh tissue (the most popular parts of the animal), the development which is much more than their legs and organs. These birds supposedly reach “slaughter weight” at just six or seven weeks of age

Are there any health hazards associated with broiler chicken?

Broiler birds are usually raised in factory farms with cramped quarters where the chicken can barely move. This results in unhygienic conditions that can lead to disease and infections among the chicken, which in turn results in the need for extensive use of antibiotics. These enter our system as antibiotic residues when we consume the chicken.

Broiler birds are also more susceptible to salmonella bacteria. Consuming infected birds makes us susceptible to salmonella poisoning.

To avoid the dreaded bird flu, chicken form suspected sources should be fully cooked before consuming.

What is an organic chicken?

Organic chickens have been raised in farms without using chemical additives/ supplements such as antibiotics, hormones or any other drug. They are fed grains grown without the use of pesticide and fertilizers.

What is free range chicken?

When the chicken is are allowed to roam in the open unfettered while they are being raised, they are called free range chicken.

Are all organic chicken free range chicken and vice versa?

Most organic chicken can be free range chicken as keeping them in cages can make them ill and unhealthy necessitating the need to give antibiotics and other medicine. But there is no rule saying that organic chicken have to be raised in the open.

Free range chicken may or may not be organic. They can be raised on grains grown using pesticides and fertilizers.

Are natural chicken organic chicken?

Again natural chicken may or may not be organic chicken. In fact the word natural in no way connotes the use of organically grown feed to raise chicken. Natural is a label for any food product that does not contain artificial flavors, colors, or preservatives and that it is minimally processed. Thus all chickens are "natural!"

What is kosher chicken?

Kosher Chickens that are fed only grain (never animals or animal by-products), are free range in a clean environment and are never given antibiotics, growth hormones or steroids, are also considered healthy to eat. However, their feed is conventional and is, therefore, genetically modified and treated with chemicals and pesticides.

Making a chicken kosher takes about three times as long as non-kosher. During processing, chickens are soaked in a brine to remove the blood and as per the laws of kashrut. Specially trained rabbinical inspectors check every bird for signs of abnormalities or disease and will reject birds otherwise acceptable by government standards.

How long can I store the chicken in the refrigerator?

You can store an uncooked whole chicken is safely for three days while cut-up chicken is safe for two days. A whole cooked chicken can be kept in the refrigerator for three days and cut-up cooked chicken can be stored in the refrigerator for two days. Cooked chicken should not be left at room temperature for more than two hours.

Also keep in mind that freezing chicken at very low temperature causes a breakdown in protein and loss of natural juices. During the cooking process, the bones and nearby meat can turn an unappetizing dark color. Check for signs of ice along wings, backs or edges.

In fact while buying chicken, if you see liquid residue, either wet or frozen at the bottom of the package, this means that the food has been frozen and the cells have released a percentage of their fluids.