---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title: Chicken Meat Nutritional Information 
 Categories: Information, Poultry, 94-Dccc
   Servings: 3 ounces
 
       1 x  No ingredients
   
   Buying Guide (serving sizes):
   =============================
   
        As a guide to buying amounts of chicken, the Delmarva Poultry
   Association suggests that an average “serving” of chicken for people is:
   
        :     1/2 to 3/4 of a pound of whole chicken
        :     1 chicken breast half, with or without bone
        :     1 chicken leg (thigh and drumstick attached)
        :     2 chicken thighs or drumsticks
        :     3 chicken wings          
   
   
   Handling and Storing Chicken at Home:
   =====================================
   
        The United States enjoys the safest, most wholesome supply of fresh
   chicken available worldwide.  But keep in mind that chicken is an animal
   agricultural product and, like all such products, it can carry certain
   microorganisms, most of which are harmless.  Even if harmful bacteria
   are present, the numbers are usually far below levels that would cause
   human illness if the product is handled safely and cooked at normal
   temperatures until done.  Safe handling of chicken, or any perishable
   product, isn't difficult.  These procedures included:
   
        Don't wait, refrigerate.  
        ------------------------
   
        Take purchased poultry home as soon as possible and
        refrigerate for use within one to two days.  Freeze for longer
        storage.
   
        Thaw in refrigerator or microwave - not at room temperature.
   
        Don't leave cooked poultry at room temperature more than 2
        hours.  
   
        Place leftovers in shallow containers and refrigerate
        promptly. 
   
        Keep it clean:
        --------------
   
        Wash your hands, work surfaces, and utensils in hot soapy
        water before and after contact with raw meat and poultry.
   
        Cook thoroughly:
        ----------------
   
        Cook poultry until a meat thermometer registers 160 degrees
        Fahrenheit for boneless product, 170 degrees for bone-in parts, and
        180 degrees for bone-in whole chickens product, OR until juices run
        clear.
   
        Source: “Chicken Cookery”  - 1994 Delmarva Chicken Cooking Contest
        :       Delmarva Poultry Industries, Inc.
        :       Georgetown, Delaware, 19947-9622
 
 ------------------------------------------------