What to Look for When Buying Chicken

I cook a lot of chicken, especially in the summer on the grill.  While looking around for some new recipes I ran across these tips from Perdue on how to buy chicken and thought everyone would benefit from reading these.

1. Give the package a little squeeze.  Are there signs of ice along wings, backs or edges?  Some chicken producers blast their birds with air as cold as -40o F.  Freezing causes a breakdown in protein, loss of natural juices, and reduced tenderness. Also,  when you cook a frozen bird, the bones and nearby meat may turn an unappetizing dark color.  (I've seen this happen before with my Thanksgiving turkey).
   
2. Look at the thickness of the meat in proportion to the bone.  If, for example, the breast looks scrawny, you're paying a lot for bone rather than meat.  (I always look for large, plumb breasts for meat value as well as moist meat when cooked).
   
3. Read the labels so you know what you are getting.  Many different parts and combinations are available, and some look surprisingly alike..  The label tells exactly what is inside.  (I've made the mistake of not reading the label and ended up with more rib meat than breast meat).
   
4. Ask questions.  If any meat or poultry product doesn't look, feel, or smell just right, check with the professionals behind the counter. (If it doesn't look, feel or smell good to me, I simply don't buy).
   
5. Notice the pull date.  Most stores are scrupulous about removing chicken before the pull date expires but sometimes there's a slip-up. (Some stores will add seasonings to their meats on or just before pull date making the meat look appealing and easier to sell).
   
6. Was the chicken well-cleaned?  Or are there little traces of feathers or hairs?  These can look really unattractive when the bird is cooked. (Before cooking, I check my poultry over closely for these missed items).
   
7. Is the chicken stored correctly on the chilling shelf, or are the trays of chicken stacked so high that the top ones aren't kept cold?  When that happens, the shelf life of the top ones is seriously shortened. (I actually pull my meats from the back of the stack and not up front or on top).
   
8. Is the meat case kept so cold that the fresh chicken is frozen and ends up with ice crystals on the tray? If so, complain to the manager. (This I've never seen before).
   
9. Look at the ends of the bones.  Are they pink or are they  turning gray?  Generally, the more pink the bone ends are, the fresher the chicken. (This too is not something that I've seen.  For me, if I saw graying I would pass on buying that package completely).

From the Perdue Chicken Cookbook