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Health, safety and hygiene are integral in everything we do at Chickmont, this is to ensure that we provide you with a fresh, quality product. It is just as important that, once bought, Chicken is handled and stored safely. This section is here to provide information on the safest methods for you and your family. The information provided are based on the US Department of Agriculture guidelines. 

'MONTYS' HOW TO Handle & Store Chicken Safely 

It is important that we handle and store chicken correctly. The following information contains guidelines and safety advice -

HANDLING FRESH CHICKEN
Our Chicken is kept cold in refrigerated trucks during distribution to our customers. This prevents growth of bacteria and increases shelf life. When you purchase Chicken it should feel cold to the touch, select your fresh chicken just before checking out at the register. When checking out at the register, put your packages of chicken in disposable plastic bags to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home. At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely.

FREEZING CHICKEN
Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, overwrap the packaged chicken with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.

Proper wrapping prevents "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.

HANDLING READY-PREPARED CHICKEN.
When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavour and texture, use within 4 months.

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'MONTYS' HOW TO Safely Defrost Chicken

The US Department of Agriculture recommends three ways to defrost chicken:

1. In the refrigerator;
2. In cold water, and;
3. In the microwave. 

Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first. Chicken may be defrosted in cold water in its airtight packaging or in a leakproof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

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'MONTYS' HOW TO Stuff Chicken

We at Chickmont do not provide pre-stuffed chicken due to the highly perishable nature of a previously stuffed item. Consumers should not pre-stuff whole chicken to cook at a later time. Chicken can be stuffed immediately before cooking. 

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'MONTYS' HOW TO Cook Chicken

Safe Cooking
For tenderness and doneness, the US Department of Agriculture recommends cooking whole chicken to 180 °F as measured in the thigh using a food thermometer. For approximate cooking times to use in meal planning, see the following chart: -

APPROXIMATE CHICKEN COOKING TIMES

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.

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'MONTYS' HOW TO Microwave Chicken 

• Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound. 

• When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center. 

• Place whole chicken in an oven cooking bag or in a covered pot. 

• For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap. 

• Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast. 

• Use a food thermometer to test for doneness in several places, and check for visual signs of doneness as above. 

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'MONTYS' HOW TO Partially Cook Chicken

Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.

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'MONTYS' HOW TO Get Maximum Nutrition 

'Chicken every day, Protein OK !!'
Chicken is an excellent source of protein, which is important for maintaining healthy muscles, glandular organs, arteries and skin. Protein intake should ideally compromise 15% of our daily calories. A 100-gram (3 1/2-ounce) portion of roasted breast meat with skin has 197 calories, 30 grams of protein, 84 milligrams cholesterol and 7.8 grams fat (35% of total calories). 

Cutting fat and reducing cholesterol is primary to maintain good health. To eliminate about half the fat from chicken, trim away the skin before eating the meat. It makes little difference in the fat content whether the skin is removed before or after cooking, but the meat is more moist and tender when cooked with the skin on.

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'MONTYS' HOW TO Roast Your Turkey to Perfection 

Turkey is one of today's best meat buys nutritionally and economically. The low fat content in turkey accounts for the little shrinkage in meat after roasting. A defrosted whole turkey requires only a few minutes to prepare for roasting. Follow these three simple steps to a beautiful golden brown, ready-to-carve, mouthwatering turkey!

• Thawing Turkey

• Preparation

• Roasting Turkey

• Stuffing Turkey

1. Thawing: (if turkey is not frozen begin with Step 2)
NEVER THAW TURKEY AT ROOM TEMPERATURE - leave turkey in original package and follow one of
these methods.

a) Fast Method:
Place wrapped frozen turkey in sink and cover completely with cold water. Allow ½ hour per pound of turkey. Change water frequently.

b) Regular Method:
Place wrapped frozen turkey on a pan in refrigerator. Allow 5 hours per pound of turkey. (A 20 lb. turkey will take approximately 4 days to completely thaw.)
Refrigerate or cook turkey immediately once thawed. NEVER refreeze uncooked turkey.

2. Preparation:
Wash hands thoroughly with hot soapy water before and after handling raw turkey. All materials used for storage, preparation and serving turkey must also be cleaned before and after use. Remove plastic wrap from thawed turkey. Remove giblets and neck from body cavity. Rinse turkey inside and out with cold water and pat dry with paper towels.

3. Roasting:
Place turkey breast side up in roasting pan. Sprinkle outside and cavity with poultry seasoning. Insert thermometer into the thickest part of the thigh, but be careful not to let it touch the bone.

Roast turkey in 325 Deg. F. (160 Deg. C.) oven. When the skin of the turkey is golden brown, shield it loosely with aluminum foil to prevent over-browning.

HOW TO insert thermometer in Raw Turkey:
Insert thermometer into inner thigh, just above and not touching thigh bone.

Roasting Guide:

Please refer to the New Roasting Times for Whole Turkey chart below for approximate roasting times only. Using a thermometer is recommended. A number of factors affect roasting time. These include the type of oven, the temperature of the turkey when roasting begins, the size of the oven, the shape of the turkey, the pan used, etc. Begin checking for doneness about one hour before the end of the recommended roasting time.

NEW ROASTING TIMES FOR WHOLE TURKEYS
* New research shows whole turkeys take less time to cook!
For best results use a meat thermometer when roasting turkey. Use these new cooking times to prepare roast turkey that's moist, tender and delicious.

Your turkey is done when:
a meat thermometer in the inner thigh reads 180 F (82 C) for a stuffed turkey
a meat thermometer in the inner thigh reads 170 F (77 C) for an unstuffed turkey.
when cooked to perfection the turkey meat and juices may have a slight pink tinge.
the temperature of the meat is the most important sign of doneness.

When the turkey is done remove it from the oven or barbecue. Cover it with foil and let it stand for 15-20
 minutes before carving.

*Diversified Research for the Canadian Turkey Marketing Agency 1994

Stuffing

Stuffing is most easily prepared separately and placed in a covered casserole dish to cook during the last hour of the turkey roasting time. For those who prefer to stuff their turkey follow these directions:

Prepare stuffing and spoon into body cavity just before roasting. Do not pack stuffing - let it sit loosely in cavity to promote even cooking.

Never stuff your turkey the day before it is roasted. It takes too long to heat the centre of the chilled stuffing and food spoilage organisms could accumulate.
 

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'MONTYS' HOW TO Handle and Store Eggs

Store, Handle and Cook EGGS Safely

To avoid the possibility of food borne illness, fresh eggs must be handled carefully. The most effective way to prevent egg-related illness is by knowing 'MONTYS' HOW TO buy, store, handle and cook eggs—or foods that contain them—safely. Here are safety guidelines for you:-

• How to Buy Eggs Right

• How to Cook Eggs Right

• How to Serve and Store Eggs Right

• How to get Egg-Cellent Nutrition

'MONTYS' HOW TO: Buy Right

• Buy eggs only if sold from a refrigerator or refrigerated case.

• Open the carton and make sure that the eggs are clean and the shells are not cracked.

• Make the grocery your last stop before going home and Refrigerate your eggs promptly.

• Store eggs in their original carton and use them within 3 weeks for best quality.

'MONTYS' HOW TO: Cook Right

• Keep Everything Clean. Before preparing any food, remember that cleanliness is key! Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.

• Cook Thoroughly. Thorough cooking is perhaps the most important step in making sure eggs are safe. Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.

'MONTYS' HOW TO: Serve & Store Right.

• Serve Safely. Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it's very important to serve foods safely.Serve cooked eggs and egg-containing foods immediately after cooking. For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold. Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving

• Chill Properly. Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate. Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking. Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves. Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

• On the Road. Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold. Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car. If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.

'MONTYS' HOW TO: Get EGG-Cellent Nutrition
Eggs are one of nature's most nutritious foods. One large egg contains only 71 calories and an incredible amount of nutrition. Eggs contain all nine essential amino acids making them an excellent source of high quality protein, essential for growth. One large egg contains just 5 grams of fat and only 1.5 grams of saturated fat, so Eggs can easily fit into your daily fat limit. Contrary to popular belief, eggs do not have a negative effect on blood cholesterol levels. A study by Harvard School of Public Health found no significant link between eating eggs and developing cardiovascular disease in healthy individuals.

Keep an EYE on your Eggs!
Egg yolks contain lutein and zeaxanthin, two antioxidants that contribute to improving eye health, protecting eyes from harmful ultraviolet rays and reduces the risk of age-related macular degeneration that can cause blindness.

Eggs protect against Breast Cancer!
Eating eggs may protect women from breast cancer. Researchers at Harvard Medical School have found evidence to suggest that teenage girls who regularly eat eggs are less likely to develop breast cancer later in life. The researchers suggested that high levels of amino acids, vitamins and minerals may protect these women.

So include eggs as part of your healthy diet!

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