Poultry meat is preferred because of its relatively low cost, usefulness and versatility of preparation. How to buy a truly quality product?
The first step – evaluate the appearance of the chicken. She should have a rounded breast, if the brisket is springy – in front of you is a young chicken, if the bone is harder – an older chicken.
If the breast is too large, most likely the chicken was raised with the help of hormones. The chicken must be plucked and well processed, with intact bones and limbs, free from scratches and blood.
Fresh meat holds its shape – press down on the chicken and see if the dent heals. The hollow speaks of the staleness of the bird.
The second step – appreciate the color. The young hen has a light pink color of the loin, the fat is pale yellow, scales are visible on the paws. The skin of the old hen is yellowish, oily and rough.
The third step – smell the meat. Do not be embarrassed by this “gesture”, in fact, the smell of meat can tell a lot. Fresh chicken does not smell sour, there is no putrid smell and the smell of dampness. The smell of fresh meat cannot be confused with anything.
The fourth step – assess the condition of the skin. It must be dry and clean. Sticky and slippery – Chances are that the chicken was unhealthy or loaded with antibiotics. Or, probably, not fresh, although in this state it should have been eliminated at the previous stage.
Fifththe thing to consider is freezing. It is advisable to take chilled poultry meat, because when defrosting, the meat becomes tougher, and it is no longer possible to freeze it again.
Next – carefully inspect the packaging. There should be no smudges, lumps of fat, dead flies and suspicious offal inside the transparent bag. Check the date of freezing, packaging and shelf life.
And the last – choose the chicken depending on your cooking plans. Small broiler chickens are good for frying or baking, and for the first time, larger and flesher birds.