Did you know that if you flour a chicken and chill for one hour, the coating will stick better during frying?
Did you know that if you add a few slices of lemon to stewing chickens they will be more tender?
Did you know that if you rub the skin of a turkey with white vermouth it will make the skin a glossy brown color?
Did you know U.S. Grade A chickens are sold as fresh in supermarkets? U.S. Grades B and C are used for frozen dinners and canned products since they are more blemished.
Did you know that when you buy birds that are injected with a basting solution you are just paying for extra fat?
Did you know a three-pound chicken is raised on six pounds of feed, using hormones, of course?
Did you know broilers and fryers come to market 7-10 weeks after they hatch?
Did you know you should cook all poultry to a center temperature of 185 degrees?
Did you know dark meat turkey has a higher fat lever?
Did you know the poultry skin and the fat just under the skin have the highest percentage of total fat and cholesterol?
Did you know never to stuff a turkey or other fowl with warm stuffing and leave overnight, even if refrigerated, always keep the stuffing separate and stuff before cooking?
Did you know turkeys reach maturity in 14 to 22 weeks? They are more tender than chicken and have proportionally more breast meat.