Selecting and Handling Chicken

The most important thing to remember in making this dish is that you must exercise great care in handling the chicken. Try to get an organic or kosher chicken, and make sure that it is stored at a very cold temperature. If you buy cut chicken pieces, check that there is not much blood at the joints, and that the skin is an even color. When you clean the chicken, wash it thoroughly in several rinses of cold water. Remove and discard much of the fat under the skin. Make sure that whatever surface you place the chicken on is clean and dry. Afterwards, clean and sterilize those surfaces carefully before putting any other food on them. (I usually cook the liver and giblets separately and make a spread for toasts, or perhaps add them to soup for more flavor.)