A:  According to the USDA, you should not wash chicken before cooking. Rinsing raw chicken can spread bacteria to other foods, surfaces and utensils. Cross-contamination like this can result in foodborne illness.  

A:  White meat comes from the breast or tenderloin. It tends to be a bit higher in protein and more dry than dark meat. Dark meat is from the thighs, legs and wings. Dark meat has more cholesterol, calories and fat than white meat.  

A:  Turkey is a good source of protein. It tends to be leaner and have less saturated fats than other meats.  

A:  Bone-in chicken, also called split chicken, is simple to prepare. First, gather your ingredients. You’ll need bone-in chicken breasts, olive oil, lemon and seasonings of your choice. Some seasonings that pair well with chicken are garlic, oregano, salt, pepper and rosemary. Place your chicken onto a lined baking dish. Mix the olive oil, lemon and seasonings together and brush the mixture over the chicken. Bake for about 35 to 45 minutes at 350 °F. If desired, broil for 2 minutes to give the chicken a nice brown color. Then enjoy!  

A:  Learning to break down a whole chicken can help save you money and help you to get acquainted with utilizing all parts of the bird to make a delicious meal! You’ll need a whole roasted chicken, cutting board and kitchen shears. Place the whole roasted chicken breast-side up on the cutting board. First, separate the thighs and legs, using your kitchen shears to pull them out of the joint. Turn over the chicken so that it is breast-side down. Use your shears to cut out the backbone, opening up the breast plate as well. You’ll be able to pop out the bone and remove the breast plate and cartilage. Next, separate the chicken breasts, cutting them into thirds with the shears. Cut off the wings (and tips) and separate those as well. Finally, separate the drumsticks from the thighs. You can use the chicken carcass and bones to make homemade chicken stock.  

A:  Typically, red meats contain more saturated (bad) fat than poultry does. So, if you’re trying to reduce or avoid saturated fats poultry may be a better option for your dietary needs. Check with your dietician or physician to see what is best for you.  

A:   ALDI carries antibiotic-free chicken. Shop our Kirkwood  brand for an affordable selection of antibiotic-free chicken.

A:  To make a homemade chicken broth, start with a raw whole chicken or chicken pieces. Place the chicken in a pot and add in cold water to cover the chicken and bring to a boil over medium-high heat. Once it is boiling, turn the heat to low and skim the foam off the top with a spoon to remove the fat. Add in chopped celery, carrots, onion and salt. You may also add rosemary, thyme, garlic and bay leaves for extra flavor. Simmer for 1 to 5 hours until the chicken is fully cooked. Once it is fully cooked, you can remove the chicken and shred it if desired. Strain the broth using a cheesecloth and put it in a bowl and refrigerate overnight. The next day, scrape off any fat that has accumulated on top of the broth. You can divide up the broth and store in freezer-safe containers until you’re ready to use the chicken broth for casseroles, soups, stews and more.  

A:  According to the USDA, cooked chicken will last 3 to 4 days in the refrigerator.  

A:  According to the USDA, you should use a food thermometer to make sure that your chicken has reached a safe internal temperature of 165° F.