Chickens are Complicated
Marty Martindale

We already know it’s important to coddle chickens after we buy them. Keep them refrigerated, use very soon and do not wash in your sink or on your counter. If you do, and the chicken is with disease, it’s then all over your kitchen. Not good. Next, when seemingly cooked, we know the dangers of any pinkish fluids in their joints when examined. After we seemingly successfully challenge all these hurdles, it’s time to consider the rest of the meal, serve it all and then sit down and enjoy eating it. 

In our travels we ran across a link to the CHICKEN GLOSSARY put out by the Raising Chickens Organization. 

Take a look at it. Chickies are complicated little critters, and we eat an awful lot of them. 

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Comments are closed.