Poultry

CHICKEN Sweet Light, Oily

3 to 4 pound bird = 3 to 4 cups cooked meat

1 pound with bones and skin = 1 cup diced

1 large boned breast = 2 cups cooked meat

1 cooked deboned whole chicken (about 4 pounds) = 4 ½ cups

1 cooked deboned whole chicken (about 5 pounds) = 6 cups

Chicken, fryers or roasters, whole or cut up parts, Chicken, split breasts, boneless breast halves or fillets, Chicken thighs and/or drumsticks (boneless or bone in), Ground chicken or turkey, lean (skinless light or dark meat), Chicken/turkey bones (for soup, stock, or broth), Ground chicken or turkey burgers (preformed; dark meat, light meat, or combination), Turkey breasts (boneless or bone in), Turkeys, whole, halved or quartered wild fowl or 100 percent pasture-fed (or pastured) poultry, locally grown if possible (best), “organic”, “naturally raised”, or “free-range” hormone and antibiotic-free poultry, locally grown if possible

Cook fresh or thawed poultry within 3 days and eat within 3 days or freeze leftovers. Use frozen, cooked meat within 3 months. Raw poultry may be frozen for 1 year, or longer, if tightly wrapped.

Boneless skinless chicken breasts and thighs – Grill temp: Medium – Cook 12-20 minutes, turning once. Cook until fork tender, juices run clear rather than pink; internal temperature should reach 180F for legs and thighs; 170F for breasts Bone-in chicken thighs, legs or breasts – Grill temp: Medium – Cook 25-45 minutes, turning 1 or 2 times. Cook until fork tender, juices run clear rather than pink; internal temperature should reach 180F for legs and thighs; 170F for breasts

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