How to Buy Chicken
I have realized that buying chicken can be a confusing process. With all of the labels marked organic, free range and natural, many consumers do not know what they are getting when buying poultry. Here is a guide to help you understand what you are paying for.
Natural
Chicken labeled natural usually means it has had little processing. The USDA does not recognize the term natural. This term can be misused, leading the customer to believe they are purchasing something they are not. Some manufacturers consider natural chicken to have no antibiotics at slaughter, which means they could have had antibiotics earlier in they’re life. Antibiotics can be removed from a chicken’s diet 10 days before slaughter to be considered natural.
Organic
The USDA also does not recognize the term organic. Although it is not regulated, most manufactures who label their chicken organic do feed them an organic diet. The chicken’s feed is grown without pesticides and chemicals and no chemicals are used in processing. You will have to trust the company producing the chicken, research may be necessary.
Free Range
Believe it or not, The USDA does recognize the term free-range. These chickens are raised where they have constant access to out-doors. This does not mean that they roam freely. Free roaming chickens are hard to raise because they are so feisty. Also consider that this does not mean the chickens are fed organic diets.
Kosher chickens do have different processing procedures. With a rabbis supervision, these chickens are defeathered in cold water after slaughter. They are also soaked in a brine, or salt water to draw out as much blood as possible. This can lead to a seasoned taste after cooking, not necessarily a bad thing.
Halal chickens are slaughtered by hand instead of by machine, which is a common practice used in large manufacturing.
With all of this being said, I recommend buying whichever you are most comfortable paying for. I believe that cooking procedure has more importance than which package you pick up at the grocer. Make sure you refrigerate well and store the chicken in short periods at a time. Also cook at a minimum of 160ºF to ensure the death of salmonella.
