Consumer Info

Americans love to cook outdoors and chicken on the grill is one of their favorite choices. While all chicken parts work well on the grill, the tasty, easy to handle, leg meat (drumsticks, thighs, whole legs, and leg quarters) is especially suitable for grilling. But whether leg meat or the ever-popular breast meat is your choice, chicken’s unmatched versatility makes it a perfect partner with a variety of seasoning rubs, marinades, and sauces.

To receive a copy of this brochure, send a self-addressed, stamped, business size envelope to:

Sizzling Chicken
c/o DPI
16686 County Seat Hwy.
Georgetown, DE 19947-4881

Busy lifestyles leave little time to spend in the kitchen, but you can have dinner on the table in no time when you start with chicken and add no more than five ingredients (salt and pepper not included).

Chicken-Take Five includes seven simple, tasty recipes that require only minutes to assemble. From Crispy Cajun Chicken Thighs to Nutty Chicken Salad Wraps and from Saucy Chicken Drumsticks to Crunchy Pecan Chicken, the recipes are filled with variety to offer balanced nutrition.

To receive a copy of this brochure, send a stamped, self-addressed business-size envelope to Take Five, c/o DPI, 16686 County Seat Highway, Georgetown, DE 19947-4881.

American's love chicken! It's the number one consumer protein choice with average annual per capita consumption exceeding 80 pounds. Consumers know chicken is the right choice for today's lifestyle. It's nutritious, it's versatile, it's convenient and best oa all, it tastes delicious!

Simply Super Chicken offers five delicious chicken recipes that make use of chicken breasts, chicken thighs, and increasingly popular ground chicken. There is a sandwich; an Asian inspired entree; a hearty chicken and bean dish; and more. Each is easy to prepare, healthful, and we think you will agree...Simply Super.

To receive a free copy of the brochure, send a self-addressed, stamped, business size envelope to : Simply Super, c/o DPI, 16686 County Seat Hwy., Georgetown, DE 19947-4881.

A Chicken In Every Pot

Chicken is the number one protein choice in the U.S. Annual per capita consumption exceeds 70 pounds, up more than 150 percent from 1960 figures.

Why Choose Chicken?

It's Nutritious- Chicken is lower in fat and calories than most meats and provides important nutrients, including generous amounts of high-quality protein. In fact, one 3-ounce serving of chicken provides more than half of the protein the body needs each day.

It's Versatile - Chicken can be enjoyed in so many ways, it could be served every day of the year and prepared differently each time.

It's Economical - While the cost of many foods has soared, chicken remains one of the best buys in the supermarket. According to economists, when today's retail chicken prices are adjusted for inflation, the cost is less than prices in the 1950's.

Shopping Smartly.

The amount of chicken to buy depends on the number of persons to be served, the desired size of servings, and the form in which chicken is purchased. If a whole bird is your choice, allow 1/2 to 3/4 pound per serving. For parts, an average serving is:

  • 1 chicken breast half, with or without bone
  • 1 chicken leg (thigh and drumstick attached)
  • 2 chicken thighs or drumsticks
  • 3 chicken wings
  • 4 ounces ground chicken or other raw, boneless, skinless meat

If a recipe calls for diced, cooked chicken meat, one whole chicken weighing approximately 3 1/2 pounds yields about 3 cups.

When shopping for chicken, choose tightly wrapped packages, free of tears, and check the "sell by" date on the package label. This date indicates the last day the product should be sold, although chicken will maintain its quality for up to two days after this date if properly refrigerated. Freeze for longer storage.

Today's poultry, is safer and more wholesome than ever before. To keep chicken safe during storage and preparation, follow these simple handling tips.

  1. WASH HANDS, COUNTERTOPS, AND UTENSILS IN HOT, SOAPY WATER BETWEEN EACH STEP AN FOOD PREPARATION. This will prevent transfer of bacteria from raw meat and poultry to other foods. For the same reason, don't return cooked food to the bowl, platter, or tray used for uncooked food unless the container has been washed thoroughly.
  2. DEFROST CHICKEN IN THE REFRIGERATOR, or in the microwave, never on the kitchen counter. Bacteria multiply rapidly at room temperature.
  3. COOK CHICKEN THOROUGHLY. The U. S. Department of Agriculture recommends cooking bone-in chicken until a meat thermometer registers 180° F. Boneless parts should be cooked to an internal temperature of 160° F. When poultry is properly cooked, juices will be clear. not pink.
  4. NEVER LEAVE FOOD AT ROOM TEMPERATURE FOR MORE THAN 2 HOURS. Cooked poultry that isn't eaten immediately should be kept either hot (above 140° F.) or refrigerated at 40° F. or less.
  5. THOROUGHLY REHEAT LEFTOVERS BEFORE EATING. Cover foods to retain moisture and guarantee that food heats through.

The United States enjoys the safest, most wholesome supply of fresh chicken available anywhere in the world. But chicken is an animal agricultural product and, like all such products, it can carry microorganisms, most of which are harmless. if the product isn't handled properly, some microorganisms could cause foodborne illness. To eliminate risk and maintain chicken at peak quality, heed safe food handling messages on fresh chicken packages and:

  • refrigerate raw chicken promptly after purchase
  • freeze uncooked chicken if it won't be used within two days
  • thaw chicken in the refrigerator, not on the countertop
  • don't leave chicken at room temperature for more than two hours
  • wash hands, countertops, cutting boards, knives, and other utensils used in preparing raw chicken before they come in contact with other raw or cooked foods
  • cook chicken thoroughly or until meat thermometer registers 180° F for a whole bird or 170° F for parts.
Chicken can be safely refrigerated in the store wrap unless the package is torn. Store wrap is also safe for short-term (up to two months) freezing. For ease in separating frozen parts, before freezing, remove chicken from original packaging, rinse, and pat dry. Wrap individual parts or portions in heavy-duty plastic wrap or freezer quality plastic bags. Freeze and store in plastic bags until needed.

Healthful Chicken Cooking Tips

  • Remove chicken skin before or after cooking to reduce calories and fat.
  • Roast or broil on a rack to allow fat to drip off during cooking.
  • Trim visible fatty deposits from chicken before cooking.
  • When roasting or broiling, baste chicken with defatted chicken broth, wine, or citrus juice instead of butter or oil.
  • Replace oil in marinades with fresh lemon juice, lime juice, wine, or flavored vinegar.
  • Use a non-stick fry pan sprayed with vegetable cooking spray when sautéing or browning chicken.
(If properly packaged, these recommended storage times will keep chicken at top quality.)
Refrigerator Freezer
(40° F) (0° F)
Whole Chicken 1-2 days 1 year
Chicken parts 1-2 days 9 months
Giblets 1-2 days 3-4 months
Ground chicken 1-2 days 3-4 months
Fried chicken 3-4 days 4 months
Whole roasted chicken 3-4 days 4 months
Cooked chicken dishes 3-4 days 4 months
Chicken parts (plain) 3-4 days 4 months
Parts with gravy, broth 1-2 days 6 months
Chicken nuggets, patties 1-2 days 1-3 months
Note: Commercially frozen chicken will maintain top quality in home freezer for up to 1 year.