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Chicken main page

Baked chicken legs
Blackened chicken salad
Broiled gingered chicken
Brown rice and chicken stir fry with edamame and walnuts
Chicken and pasta salad with asparagus
Chicken baked with morels, artichokes and peas
Chicken breasts piccata
Chicken breasts st. Pierre
Chicken breasts parma
Chicken breasts veronique
Chicken breasts vermouth
Chicken breasts with wine and mustard
Chicken burgundy
Chicken croquettes
Chicken divan
Chicken fingers
Chicken florentine
Chicken fricassée
Chicken galantine
Chicken hash Vanderbilt
Chicken in curried sauce
Chicken liver mousse
Chicken magnifique
Chicken paté
Chicken pot au feu
Chicken primavera
Chicken provençale
Chicken salad
Chicken salad and avocados
Chicken salad california
Chicken salad with couscous
Chicken salad with pasta and asparagus
Chicken saute vinaigre
Chicken strudel
Chicken terrine
Chicken with coriander
Chicken with portobello mushroom sauce
Chinese chicken tenders
Chinese chicken wings
Cold curried chicken
Crispy chicken nuggets
Curried chicken and rice salad
Curried chicken breasts
Deviled chicken breasts
Fried chicken
Fried sesame drumsticks
Grilled chicken and vegetable pasta salad
Grilled chicken pesto
Grilled chicken salad with asparagus and blue cheese
Honey-garlic chicken
Lemon chicken cutlets
Lemon chicken with croutons
Moroccan spiced chicken breasts
Mustard-Crusted Roasted Chickens
Nasi goreng
Oriental chicken
Oven barbecued chicken
Oven-baked chicken wings
Parmesan and basil chicken salad
Phyllo wrapped chicken with mexican pesto
Rosemary chicken salad
Rollatines of chicken
Rosemary-roasted chicken with potatoes and fennel
Seasoned flour and spices for fried chicken
Seared chicken breast with red onion vinaigrette
Sesame chicken
Sherried chicken thighs
Southern fried chicken
Spicy peanut chicken
Spicy coriander chicken salad
Stir-fried chicken and cashew nuts
Stir-fried chicken thighs
Stuffed chicken breasts
Stuffed chicken legs
Tarragon roasted chicken
Tandoori chicken
Thai Chicken with rice and chili-ginger sauce

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Did You Know?
Just over half of chicken-54%-reaches consumers through grocery stores. Restaurants and other food service outlets account for 46%.
The National Chicken Council.

Like all fresh meats, chicken is perishable and should be handled with care. Proper handling and cooking of chicken completely eliminates the risk of bacterial infection.

  • Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
  • Freeze uncooked chicken if it is not to be used within 2 days.
  • Thaw chicken in the refrigerator - not on the countertop - or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
  • If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.
  • For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.
  • Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.
  • When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.
  • Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
  • Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.


  • If chicken is stuffed, remove stuffing to a separate container before refrigerating.
  • When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
  • " Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts. .
  • To check visually for doneness, pierce chicken with fork; juices should run clear - not pink - when fork is inserted with ease.
  • Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.
  • " Marinade in which raw chicken has been soaking should never be used on cooked chicken.


  • Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days - whole cooked chicken, an additional day.
  • " If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.
  • If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.

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