Buying, Storing, and Thawing Poultry


Whether you are buying chicken, duck, quail, turkey or any type of poultry there are a few things that you should be aware of when buying, storing, and thawing.

Buying:

Remember C.U.T.S. Inspect the poultry and observe the following 4 things.

Color: Make sure to check the color of skin and flesh. It should be even in color with no bruising.
Uniform: There should not be any tears in the skin
Touch: Check for broken bones, this is a sign of poor handling.
Scent: VERY Important: the poultry should not have sort of odor; this is sign not fresh and should definitely not be eaten.

Storing:

• Poultry is highly susceptible to becoming contaminated with salmonella so make sure to only refrigerate raw for 1-2 days maximum.
• Poultry that has been seasoned can be refrigerated for up to 3 days.
• Refrigerate at a temperature at or less than 40˚F (4˚C)
• Can be frozen for a few months.

Thawing:

• For health purposes should never be thawed at room temperature.
• To properly thaw (defrost), place on a plate cover with plastic wrap and place in refrigerator so that it thaws gradually
For faster thawing: place poultry in a plastic bag. Fill half way a bowl with water and a few ice cubes. Place the bag with the poultry in the bowl and refrigerate until it is thawed.

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