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Meat & Seafood
Meat - Poultry White Meat
When muscles are more heavily worked, they hold more oxygen, which gives the meat a red color. Chickens are flightless birds so their breasts are not red, but their legs, which they use, are dark.
The USDA grades chicken on appearance, not fat content. Grade A means the chicken is well formed, free of feathers and has a layer of fat with unblemished skin. The same is true for turkey.
Varieties of poultry white meat include bone-in breast, skinless bone-in breast, boneless breast, breast cutlets, tenders, wings and drumettes.
Cranberry Chicken with Couscous
Take your next weeknight meal from ordinary to unforgettable. This recipe proves that chicken can be exotic and exciting. Chicken breasts are cooked surrounded by a light and refreshing mixture of orange juice, cranberries and fresh sage, and then served with fluffy couscous.
