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" Chicken is, without question, the most versatile and beloved dinnertime staple. Make shopping for pre-packaged options easier by knowing the parts (breast, wing) and what they&amp;#039;re each best for (roasting, grilling), along with the USDA&amp;#039;s definition of label terms (organic, free range). Additionally, to ensure a delicious\u2014and bacteria-free\u2014meal every time, read up on safe poultry practices for the grocery store and when you get home.   Picking a Part  Your bird&amp;#039;s-eye view of chicken parts and how to cook them   \u2022 Breast The white-meat midsection is sold in three cuts: halved split breasts (sold boneless and skinless or with bone and skin on); boneless, skinless cutlets (pounded thin, so they cook quickly); and tenderloins (strips taken from the muscle portion). Best for: Broiling or grilling (split breasts); panfrying, broiling or saut\u00E9ing (cutlets and tenderloins).   \u2022 Thigh Sold with or without the bone, this dark meat is more flavorful than white meat and is very juicy, which makes it difficult to overcook. Best for: Broiling, roasting, grilling or braising.   \u2022 Drumstick May be sold with the thigh attached as a &amp;quot;leg.&amp;quot; Contains more fat and muscle; the darkest meat on the bird. Best for: Roasting, braising or grilling.   \u2022 Wing The boniest part of the bird; the wing&amp;#039;s white meat is covered in thick skin. Best for: Roasting, broiling, frying or grilling.   What&amp;#039;s in a Label?  To choose the right chicken for you, know what the words on your bird mean. Here, the U.S. Department of Agriculture&amp;#039;s definitions.   \u2022 Natural No artificial ingredients were added during processing, but the chicken may have been fed antibiotics when ill.   \u2022 Organic Raised in cage-free sheds without antibiotics, the chicken was fed grains grown without synthetic fertilizers or pesticides. No artificial ingredients were used during processing.   \u2022 Free-range Ideally, this label indicates that the bird was free to roam and eat various grains. By law, however, this claim doesn&amp;#039;t need to be verified, so look for &amp;quot;certified humane,&amp;quot; which ensures the living conditions were above federal standards. Still, the chicken may have been given hormones or antibiotics.   \u2022 Kosher The bird was raised and killed without pain under rabbinical supervision according to Jewish dietary laws and hand-salted during processing. Hormones or antibiotics may have been used.   The Lowdown on Chicken Safety  Since chicken can carry bacteria that can make you sick, safe poultry practices are crucial.   by Lauren Smith   \u2022 At the Store Place chicken packages on the shelf underneath the shopping cart basket so they won&amp;#039;t touch and cross-contaminate produce, says Christine M. Bruhn, food safety expert and director of the Center for Consumer Research. Bring a plastic bag, and after you pay, put it over your hand, grab the chicken, then pull the chicken into the bag. Place it away from ready-to-eat items.   \u2022 When Freezing You can leave it in its packaging for 7 days before freezer burn sets in. Wrap it in plastic if you plan to freeze it up to 6 months. ?   \u2022 When Defrosting Put it in the refrigerator the day before or morning of when you&amp;#039;ll be cooking it. (If it gets warmer than 40\u00B0F, bacteria could grow.)   \u2022 When Cooking Don&amp;#039;t rinse chicken before cooking it, says Bruhn. &amp;quot;If it does have salmonella, you&amp;#039;ll spread it all over your kitchen sink and on your hands.&amp;quot; Place the chicken in its cooking dish, then wash your hands, countertops and faucet. Scrub the counter with a soapy paper towel and discard. Any bacteria on the meat will be killed by heating it to 165\u00B0F (use a meat thermometer).   \u2022 With Leftovers Cooked parts can be refrigerated for 2 days; a whole cooked bird, 3 days. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/cooking-tips/tips/a5236/everything-you-need-to-know-about-chicken-110509/>