Nutritional value per 100 g (skinless meat)

Calories: 128.8; water: 72.9 g; carbohydrates: 0 g; fat: 4 g; protein: 22.2 g; cholesterol: 75 mg.

Rich in calcium, iron, magnesium, phosphorus, potassium, sodium, pro-vitamin A, vitamins B, D and E, and folic acid.

Buying

The chicken should feel heavy, with a pleasant mild smell.

Good to know: a chicken carcass almost always weighs the same, so if you buy a larger chicken, the price difference is basically for the extra meat.

Allow about 1 kg (2.2 lb.) chicken for 3 servings.
If you wish to stuff it, allow 250 g (8 oz.) stuffing per kilogram (2 lb.) of chicken.

A whole chicken will always keep longer than pieces in the refrigerator.

• Whole chicken: 1 to 3 days
• Cut up chicken: 1 or 2 days
• Giblets: 1 or 2 days
• Ground chicken: 1 day

Change of plans so that you need a few extra days? Cook the chicken. You’ll be able to keep it an additional 3 or 4 days.

Chicken freezes easily, especially when vacuum-packed to prevent freezer burn.

Tie a kitchen string around the bird to keep the legs tucked under the breasts and to ensure the chicken retains an elegant oval shape when cooked.

Thirty minutes before cooking, take the chicken out of the refrigerator; the meat will be less cold and will accept the heat more easily.

Unlike other fowl, chicken won’t stand for being "more or less" cooked. If underdone, it can present health risks.

Whole, stuffed: 83º C (180º F) – the thermometer should be inserted into the thickest part of the thigh.

Whole, unstuffed - 83º C (180º F)

Pieces: 77º C (170º F).

Enjoying

If you don’t mix up the "roasting" and "stewing" labels on chicken, it is suited to any preparation method. When roasted whole it should be basted frequently. Half-way through the cooking time, brush it with honey or herb butter.

Stewed, prepare it country style with onions, bacon bits and cubed potato.

As kebabs, you can marinate and flavor the chicken with oil, lime juice and zest; honey and ginger; oil, sesame oil and soy sauce, etc. Alternate chicken cubes with sage leaves and half a chicken liver. The sage not only flavors the meat, but tenderizes it as well.

If you find that veal scaloppini are too expensive or are not as tender as you’d like, substitute chicken. Flatten a slice of chicken breast between two sheets of waxed paper; dip in flour, beaten egg and bread crumbs. Fry and serve… no need to reveal your secret to your guests! Success is guaranteed. For an exotic touch, combine a handful of grated coconut with your bread crumbs.