the versatile chicken

A staple in most households, chicken is quite possibly the most versatile of all meats. It can be simply grilled or roasted au natural or can be all dressed in a number of dishes ranging from Mexican burritos to a tropical fruit salad or a Greek souvlaki skewer. In a 3½-ounce serving of skinless chicken breast you'll get approximately 165 calories and only 4 grams of fat. With the skin, the calories would increase to about 200 and the grams of fat would double, however, this is still low fat. In either case, about 25 grams of high quality protein would be supplied.

There are different types of chicken which are divided into classes based on age and gender. The meat from small, young chicken is generally leaner than that from larger birds. The most popular type of chicken is the broiler/fryer variety that is generally six to eight weeks old and weighs 2½ to 5 pounds. They are the best all-around, all purpose bird.

Chicken is extremely perishable but will remain fresh for up to 3 days if refrigerated. Store it in the coldest part of the fridge in it's original wrapping. Freeze chicken if you will not use it in this time frame. Never thaw chicken at room temperature, but rather in the fridge on a plate that can catch any drippings. Allow 3 to 4 hours of thawing time per pound of whole chicken. Individual chicken parts will thaw faster.

Did you know: Chicken contains an amino acid, cysteine, which may help the immune system. Above all, it's good for the soul providing warm comfort when you're under the weather.