_Look at the thickness of the meat in proportion
to the bone. If, for example, the breast looks scrawny,
you're paying a lot for bone rather than meat.
_Read the labels so you know what you are
getting. Many different parts and combinations are
available, and some look surprisingly alike even to Frank's
trained eye. The label tells exactly what is inside.
_Ask questions. If any meat or poultry product
doesn't look, feel, or smell just right, check with the
professionals behind the counter.
_Notice the pull date. Most stores are
scrupulous about removing chicken before the pull
date expires$but sometimes there's a slip-up.
_Was the chicken well-cleaned? Or are there
little traces of feathers or hairs? These can look really
unattractive when the bird is cooked.
_Is the chicken stored correctly on the chilling
shelf, or are the trays of chicken stacked so high that the
top ones aren't kept cold? When that happens, the shelf
life of the top ones is seriously shortened.
_Is the meat case kept so cold that the fresh
chicken is frozen and ends up with ice crystals on the
tray? If so, complain to the manager.
_Look at the ends of the bones. Are they pink or
are they turning gray? Generally, the more pink the bone
ends are, the fresher the chicken.
How should I store chicken at home?
Chicken, like all meat, is perishable. It should be
stored in the coldest part of the refrigerator (40o or
below), sealed as it comes from the market, and used within