A basic rule of thumb is to check the inside of the bird for giblets as cooking will melt the plastic bag they are put in before being replaced. Both fresh-chilled birds and frozen chickens are washed, but the weight of a frozen bird will include water from the washing process. If a chicken is hung for 24 hours before being chilled or frozen, the flavour increases. Frozen birds need thawing, which should be done as slowly as possible in the fridge or in cold water, refreshing it often. Remove the giblets as soon as possible to allow the thawing to start from inside the cavity.
Quick thawing increases the risk of food poisoning from bacteria.
When buying frozen chicken, look out for ice between the wrapper and the skin which shows that it has been thawed and refrozen. When roasting chicken, the best way to check that the bird is cooked is by inserting a thermometer into the thick part of the thigh. Chicken Breast One of the more popular ways to buy chicken, but also the most expensive is to buy a breast. Chicken breasts are ideal sizes for a single portion and there is no wastage at all, but two breast pieces can cost as much as a small whole bird. You can buy them with or without skin.