When you make a quick trip to the grocery store to buy chicken, you probably check the date, grab it, and bounce. Understood. If you do follow a magic formula, it probably has to do with what type of cut or parts to buy.
Fans of labeling may be a bit more selective, but it’s a good idea to know if your purchase is fresh and bacteria free. It’s also good to have any fears assuaged about a chicken’s skin hue and texture. You could be wondering what it means about quality.
Well, Chef Curtis Stone is here to answer your inner questions. A regular on Rachael Ray’s show, he lays out some tips on chicken picking that will help you the next time you go on a chicken run. Get in the know!
1-The Press Test
A springing chicken is a fresh chicken. Curtis demonstrates that a light push of your fingertip on packaged, refrigerated chicken should help you tell if it’s fresh. Gently push and wait for it to pop back up against its wrapping.
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