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Why are some chickens?
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T Offline
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Why are some chickens?
Why are some chickens yellow skinned and some white?

A chicken's skin color comes from the diet it was fed and the same bird could have a white skin or a yellow skin, depending on what it ate. The diet that produces a yellow skin is more expensive than the usual diet, but the people at Perdue Farms feel it's worth it because a yellow skin color is one of the fastest ways Frank's inspectors have of finding and disqualifying an inferior bird. If a bird is sick or off its feed, it doesn't absorb nutrients well and won't develop the rich golden color that is characteristic of Perdue birds. Also, if part of a bird's outer skin is "barked", that is, rubbed off due to rough handling during processing, the Perdue inspectors can detect it more easily than with a white-skinned bird. Detecting and removing and chicken with a barked skin is important because damaged skin shortens the shelf life and dries out and toughens the meat. No white colored chickens get by the inspectors. Sometimes when I open a package of chicken, there's a pungent odor that doesn't smell spoiled, but it's definitely unpleasant. Should I throw the chicken out?

If the odor lasts only a matter of seconds, your chicken is probably fine. Meat is chemically active, and as it ages, it releases sulfur. When you open a bag that doesn't have air holes, you may notice the accumulated sulfur, but it will quickly disperse into the air. In fact, I've heard of cases where a wife will lean over to her husband and say, "Smell this, I think it's gone bad." He'll take a deep whiff and find nothing wrong with it. She'll take another sniff and then wonder if it was her imagination. It wasn't. It's just that once the package was opened, the sulfur smell faded into the air like smoke rings.

If the chicken still smells bad after a couple of minutes, that's an entirely different story. The problem is bacterial spoilage or rancidity or both. Return the chicken to the store where you bought it and write to Frank. If a chicken's been around too long you can smell it, and if you can't detect it at room temperature, you probably can as it cooks, since rancidity is more obvious at higher temperatures. Rancidity can occur without bacteria if the freezer where the meat was stored wasn't cold enough or if the product was kept there for a very long time, such as more than six months for uncooked chicken, or more than three months for cooked chicken. (By the way, I don't like to focus on this unpleasant stuff, but I do want you to get your money's worth when you're buying chicken.)

keep it low-n-slow " T "

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06-06-2012 12:37 PM
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elkski Offline
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RE: Why are some chickens?
And teach your family that a high % of chicken has salmonellae and Cla so proper cleaning of the cutting area, utensils and knife is important... and teach your backyard griller friends to wash or use new serving plate and utensils when you take it off as when you put it one the grill.
http://abcnews.go.com/Health/consumer-re...9C3dHqHCuI
plus using a thermopen probe is really smart

Team "Smoke-n-mirrors" its all in the beers.
Life is like the smell of smoking pork. stay in the downdraft and follow the sweet smell., enjoy each bite.
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(This post was last modified: 06-07-2012 08:17 AM by elkski.)
06-07-2012 08:14 AM
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paulw Offline
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RE: Why are some chickens?
Hold on, now--you just said magic words! "Frank Purdue!" When I lived back east for awhile, we got Perdue chickens at the grocery. Yellow, and baked with some butter and paprika, juices would drip off our elbows while eating them! Then, in Utah, I'd see TV ads by a madman named Bo Pilgrim, who said he "just wouldn't sell a fat yellow chicken." I didn't see evidence that he was filming his ads at the State Hospital, but he should have been. I've missed Perdue chickens for a long time. Are you saying there are Purdue chickens in Utah?

Paul Wake
The Little Kettle That Could!
06-20-2012 09:15 PM
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WRBBQ Offline
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Video RE: Why are some chickens?
Much agreed that it is vital to educate on how to handle chicken. We were catering at the beginning of March and I got a small (end of a needle size) cut when I was cooking and cutting chicken. In less than 72 hours I was in the hospital undergoing emergency surgery to save my finger and hand. The hand specialist told my wife that if I had waited a day longer there would have been a good chance that I would have lost my finger and maybe even my hand.

I cleaned it out like we always do with the first aid kit we had on site. My wife and I had important taping with a network that we were doing in Tucson after that catering, in the following days so when I wasn't feeling that well I didn't think much about it because our daughter had just gotten over the flu. Then the other systems set in!

It is not something to fool around with! Any sign of redness or swelling in a cut area, don't wait! Go and get it checked out. By the time I got to the Emergency Room on Monday evening, I had a red streak going up to my elbow and my middle finger looked like it was going to explode. I had started to go septic in my blood stream!

No matter how important you think something is, it is a well learned lesson that nothing is that important.

Tom Duncan JR
06-20-2012 11:54 PM
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