Chicken Tips
Print This Recipe

---

A fresh young chicken should be pleasingly plump; moist, never slimy; have healthy-looking, undamaged skin; and no odor. Another method of testing if a chicken is young and fresh is to move the sharp afterend of the breastbone from side to side. If it moves eaily and feels like soft rubber, take that bird home with you! For real economy buy chickens whole, and learn to bone and skin them as your market does. It's easier to do than you think, and one of many available charts, pamphlets, books - or your butcher in a good mood - will help. Chicken should be removed from the market's plastic or paper container and wrapped loosely in waxed paper as soon as you bring it home. Store chicken in the coldest part of your refrigerator, and remove neck and giblets before storing. Always use chicken within a day or two after purchase. Instead of baking extra stuffing in a pan, roll stuffing into medium-sized balls, about the size of a golf ball, and bake in a buttered muffin pan. These make interesting leftovers, topped with gravy and served with chicken or turkey.