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Roasting Chicken

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Roasting Chicken

amanda3571 | Feb 28, 2008 03:06 PM

I've got a chicken in the oven right now I hope is ok. It's a 3 lb Empire kosher chicken. The first issue I had with it was, I had to cut the neck off. I loathe that. But that's besides the point. The skin looked a little....yellow-y. I'm always used to a (neckless) nice white skinned chicken -- particularly from Empire which is a brand I trust.
I have excessively paranoid issues about food. I did read that yellower skin means that the chicken is more "mature" (from a probably not-so-reliable internet source). I hope that that is the case - that it's mature and not "spoiled".

Can any of you weigh in on this?

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