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03-Poultry Storage |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best 03-Poultry Storage recipe on the web!! 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. 02-How Do I Buy Great Chicken or Turkey? 03-Poultry Storage 04-How to Flatten Chicken Breasts 05-Cutting up a Whole Chicken 06-How to Bone a Chicken Breast 07-Get the Facts on Food Safety 08-Handling Food Safely 10-Thermometer Facts 11-Roasting Chicken and Turkey 12-Great Grilling 14-Poaching Chicken 15-How Much Poultry? 16-Microwaving Poultry 17-Use Your Favorites! 18-Moist Poultry Secrets 09-Check It Out! 13-Carving Poultry |
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