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Chicken Meat Nutritional Information #2 of 2 Recipe

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Buying Guide (serving sizes):

As a guide to buying amounts of chicken, the Delmarva Poultry
Association suggests that an average "serving" of chicken for people

: 1/2 to 3/4 of a pound of whole chicken
: 1 chicken breast half, with or without bone
: 1 chicken leg (thigh and drumstick attached)
: 2 chicken thighs or drumsticks
: 3 chicken wings
Handling and Storing Chicken at Home:

The United States enjoys the safest, most wholesome supply of
fresh chicken available worldwide. But keep in mind that chicken is
an animal agricultural product and, like all such products, it can
carry certain microorganisms, most of which are harmless. Even if
harmful bacteria are present, the numbers are usually far below
levels that would cause human illness if the product is handled
safely and cooked at normal temperatures until done. Safe handling
of chicken, or any perishable product, isn't difficult. These
procedures included:

Don't wait, refrigerate.

Take purchased poultry home as soon as possible and
refrigerate for use within one to two days. Freeze for longer

Thaw in refrigerator or microwave - not at room temperature.

Don't leave cooked poultry at room temperature more than 2

Place leftovers in shallow containers and refrigerate

Keep it clean:

Wash your hands, work surfaces, and utensils in hot soapy
water before and after contact with raw meat and poultry.

Cook thoroughly:

Cook poultry until a meat thermometer registers 160 degrees
Fahrenheit for boneless product, 170 degrees for bone-in parts,
180 degrees for bone-in whole chickens product, OR until juices