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Chicken
Appears in
Published 1988
Fresh-killed chickens are preferred, though I know that these are becoming more difficult to find. They are worth the effort, however, for their taste, so try to buy fresh-killed chickens if possible, and if possible buy those that have been hand-plucked. Otherwise they are dipped into boiling water in order to facilitate removal of the feathers by machine, which diminishes the taste.
If you are buying chicken that is not freshly killed, first look for the date on the wrapping label. If the date is past, do not buy it. Check to see if the chicken has been frozen. Frozen chickens are usually permitted to defrost in meat cases. Often they will be hard to the touch and there will be traces of crystallization. If a chicken has been in a display case too long, its packaging will contain too much reddish, blood-colored liquid. If you buy chicken cutlets, ask your butcher to remove them from a whole chicken breast, rather than buying them packaged.
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