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Chicken Grading
Inspection is mandatory but grading is voluntary. Chickens are graded according
to USDA Agricultural Marketing Service regulations and standards for meatiness,
appearance and freedom from defects. Grade A chickens have plump, meaty bodies
and clean skin, free of bruises, broken bones, feathers, cuts and discoloration.
Fresh or Frozen
The term fresh on a poultry label refers to any raw poultry product that has
never been below 26 °F. Raw poultry held at 0 °F or below must be labeled frozen
or previously frozen. No specific labeling is required on raw poultry stored at
temperatures between 0-25 °F. |
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Chicken with Prosciutto
1 chicken, about 2 - 3 lbs.
3 T. sweet butter
5 large sage leaves
1 t. rosemary leaves, fresh
1 t. dried marjoram
1 t. salt
1/4 t. freshly ground black pepper
1 T. olive oil
8 slices Prosciutto di Parma®
Cut the chicken into eight pieces. Melt the butter in a small saucepan over a
pot of boiling water. Finely chop the sage, rosemary and marjoram together on a
board. Put the chopped ingredients into a small bowl, then add the melted
butter, salt and pepper to the chopped ingredients. Mix very well.
Next, lay a large sheet of aluminum foil on the table and brush the shiny side
with oil. Using a pastry brush, coat each piece of chicken with the herb-butter
mixture. Wrap each piece in a slice of Prosciutto di Parma®, then place the
chicken pieces on the foil close together and wrap completely with foil. Place
the package in a terra cotta or ceramic casserole and cover.
Place the casserole in a cold oven and turn the oven temperature to 450°F. Bake
for one hour and 45 minutes without removing the cover. Remove from oven and let
stand for five minutes. Use scissors to cut from the center of the foil outward
in four directions, making a cross. Cut each quarter in half and fold back each
of the foil pieces from the center, forming petals over each side of the
casserole.
Serve immediately.
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