Safety Tips For Your Holiday Meals ~ 2010

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Safety Tips For Your Holiday Meals ~ 2010

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Top 10 Holiday Food Safety Tips

By Kathleen M. Zelman, MPH, RD, LD



Cooks across the country are making plans for holiday feasts that include everyone’s favorite dishes, from cornbread stuffing to pumpkin pie. Friends and families are invited, and excitement is in the air. Food safety is probably not the first thing you think about when planning a holiday dinner. But to keep your gathering from being memorable in the wrong way, it's important to take steps to protect your guests from food-borne illnesses.
While the U.S. food supply is one of the safest in the world, some 76 million people get sick from food-borne illness every year, according to the CDC. And food safety can be a special challenge during the holidays. Not only is it cold and flu season, but the menu may includes more dishes than there is room for in the refrigerator or oven.

"It takes skill, timing and organization to pull off a healthy holiday meal with all the dishes that need to be kept at proper temperature so bacteria won’t have a chance to grow," says food safety expert Missy Cody, PhD, RD, head of the nutrition division at Georgia State University.

Further, most guest lists include people who are especially vulnerable to food borne illness -- older people, young children, pregnant women, or anyone with a compromised immune system. And your menu may include food offerings from friends and relatives that have traveled for hours or have been kept at room temperature for extended time. ("Advise your guests to put piping hot food into a container before they leave home and when they arrive, be sure to refrigerate promptly or reheat to 165 degrees Fahrenheit," says Cody.)

To make sure your holiday dinner is not only delicious but as safe as possible, WebMD asked the experts for their best holiday food safety tips. Here are their top 10 suggestions:

1. Have a master plan. Chefs do it, and so should you. Consider your refrigerator, freezer and oven space, and how you'll manage to keep hot foods at 140 degrees or higher and cold foods at 40 degrees or below. If you need to use coolers, make sure you have plenty of clean ice and check it frequently to be sure the ice hasn't melted. "Whatever you do, don’t rely on the natural outdoor temperature on the porch to keep foods at proper temperature" says Cody.
2. Cook to proper temperature -- and use a thermometer. There is simply no other way to determine that food has been cooked enough to kill bacteria. "Turkeys, stuffing, side dishes, and all leftovers should be cooked to at least 165 degrees and kept above 140 degrees during serving to be sure that any potential bacteria is destroyed," says Karen Blakeslee, MS, of the Kansas State University Food Science Institute. "Remember the golden rule: Keep hot food hot and cold food cold."
3. Refrigerate leftovers within two hours of preparation. Leaving food out too long is one of the biggest holiday food safety problems. "It is so easy to linger around the table, but when food sits outs for more than two hours in the danger zone -- above 40 degrees and below 140 degrees -- it is prime for bacterial growth," says Blakeslee. Adds Cody: "Store leftovers in 2-inch deep, shallow containers and make sure the refrigerator is not over-packed and there is plenty of air circulating around the food so it can be properly cooled." Blakeslee suggests cutting the meat off the turkey to allow it to quickly cool to proper temperature, as well as make it easy to store.
4. Properly defrost your turkey, or buy a fresh one. "If you choose a frozen turkey, allocate 24 hours per 5 pounds to defrost in the refrigerator, and whatever you do, don’t defrost the bird on the kitchen counter," says Blakeslee. In light of drought conditions in certain areas of the country, defrosting the bird using frequently changed cold water seems wasteful. But it is safe (albeit time-consuming), as long as you change the cold water bath every 30 minutes.
5. Wash your hands thoroughly and often -- before, during, and after food preparation. "Simply washing hands is one of the easiest ways to minimize bacterial contamination and keep your food safe," says Blakeslee. Wash with hot water and soap, up to your wrists and between your fingers, for approximately 20 seconds.
6. Wash all fresh produce. Wash even prepackaged greens, to minimize potential bacterial contamination. Make sure kitchen counters, sponges, cutting boards, and knives are all well scrubbed.
7. Reheat leftovers to 165 degrees. Filling a plate of food and popping it into the microwave for a few minutes may seem safe enough. But, says Cody, you really need to use a thermometer to make sure all the food is reheated enough to kill bacteria. "Microwaves heat in an uneven manner, so let the covered food sit for a minute or two to let the heat destroy any bugs, then check the temperature all around the plate." she recommends.
8. Keep guests (and sticky fingers) out of the kitchen. "Holidays occur during cold and flu season, which further compounds the fact that about half of all people have staph aureus bacteria on their fingertips," says Cody. "So it is important to prevent anyone from picking at the food while it is being prepared," She suggests serving simple appetizers to give guest something to nibble on until the meal is ready.
9. Serve only pasteurized apple cider. Most juices, including apple cider, are pasteurized to destroy any harmful bacteria. While you can buy unpasteurized juice, it will contain a warning that it can cause serious illness in vulnerable people. "To be on the safe side, serve pasteurized cider at your holiday gatherings," says Blakeslee.
10. Be egg-stra careful with eggs. Many eggnog recipes call for uncooked eggs, but Marcia Greenblum, RD, MS, of the Egg Nutrition Center says "to be perfectly safe, you need to use pasteurized eggs or cook the eggs yolks lightly with the sugar to be sure you kill any potential salmonella bacteria." She also advises that eggs be kept refrigerated until ready for use and always cook egg products to 160 degrees.

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Halloween Food Safety How-To

Published by the USDA



Don’t let BAC! crash your Monster Mash!

• Scare BAC! (foodborne bacteria) away by keeping all perishable foods chilled until serving time. These include, for example, finger sandwiches, cheese platters, cut fruit or tossed salads, cold pasta dishes with meat, poultry, or seafood, and cream pies or cakes with whipped-cream and cream-cheese frostings. Cold temperatures help keep most frightful bacteria from multiplying.
• To keep store-bought party trays cold, fill lids with ice and place trays on top. Similarly, keep salads and other perishable items in bowls cold by nesting them in larger bowls of ice.
• Arrange food on several small platters. Refrigerate platters of food until it is time to serve, and rotate food platters within two hours.
• BAC! will creep up on you if you let foods sit out for too long. Don’t leave perishable goodies out for more than two hours at room temperature (1 hour in temperatures above 90°F).
• When whipping up Halloween treats, don’t taste dough and batters that contain uncooked eggs.
• Beware of spooky cider! Unpasteurized juice or cider can contain harmful bacteria such as E.coli O157:H7 and Salmonella. Serve pasteurized products at your Halloween party.
• Remind kids (and adults too!) to wash their hands before and after chowing down to help prevent foodborne illness.

Bobbing for Apples

Try a new spin on bobbing for apples. Cut out lots of apples from red construction paper. Write activities for kids to do on each apple, such as “say ABCs” or “do 5 jumping jacks”. Place a paper clip on each apple and put them in a large basket. Tie a magnet to a string or create a fishing pole with a dowel rod, magnet and yarn. Let the children take turn “bobbing” with their magnet and doing the activity written on their apple. Give children a fresh apple for participating in your food safe version of bobbing for apples.

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Stuffing and Food Safety

Published by the USDA


Regionally in the U.S., it's called by various names: stuffing, filling, or dressing. The ingredients used in stuffing are often regional as well. Usually based on a bread mixture, other ingredients such as grains, pasta, fruits, vegetables, shellfish, sausage, giblets, and nuts are also used. The stuffing is then spooned into the cavity of whole poultry or a pocket cut into a solid piece of meat, or spread on a flat piece of meat and then rolled. Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common questions consumers ask.

How do you safely prepare stuffing?

Stuffing should not be prepared ahead. The dry and wet ingredients for stuffing can be prepared ahead of time and chilled. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into a poultry cavity, in/on other meat, or into a casserole. If stuffing a whole turkey, chicken, or other bird, spoon the stuffing in loosely - about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.

How do you safely cook stuffing?

The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F. If the stuffing is inside whole poultry, take the poultry out of the oven and let it stand 20 minutes before removing the stuffing. Refrigerate cooked poultry and stuffing within 2 hours. For meat containing small amounts of stuffing (for example: stuffed pork chops, veal breasts, or chicken breasts), meat and stuffing may be left intact when refrigerating the leftovers.

Can you prepare uncooked stuffing ahead of time and refrigerate or freeze it?

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days. Reheat the cooked stuffing to 165 °F just as for all leftovers. Do not stuff whole poultry with leftover cooked stuffing.

It is safe to freeze uncooked stuffing. Ingredients can be combined, put into a shallow container, and frozen immediately. To use it safely, do not thaw it before cooking. Cook the frozen stuffing until it reaches 165 °F.

Should you precook ingredients used in a stuffing?

If you plan to prepare stuffing using raw meat, poultry, or shellfish, you should precook the raw ingredients before stuffing the item to reduce the risk of foodborne illness from bacteria that may be found in raw ingredients.

Is it safe to use raw oysters as a stuffing ingredient?

If you plan to prepare oyster stuffing for your turkey it is recommended that you cook the oysters prior to making stuffing. The stuffing should be cooked to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Is premixed stuffing purchased from the store safe to eat?

If the premixed stuffing is uncooked, it is not safe and consumers should not buy the stuffing.

If the premixed stuffing is cooked and refrigerated, the stuffing would be safe to buy. At home, reheat it to 165 °F before serving.

Is it safe to use cheesecloth, a stuffing cage or stuffing bags to stuff a turkey?

Yes, these products are safe to use. Stuffing cages, stuffing bags and cheesecloth are designed to hold stuffing inside the turkey cavity while it cooks. They make it easier to remove the stuffing by simply pulling the cage handle or stuffing bag out of the turkey cavity when done. Be sure to follow manufacturer instructions and make sure the stuffing is loosely packed in the cage, bag, or cheesecloth prior to cooking the turkey. Cook the turkey immediately after stuffing. Use a food thermometer to make sure the center of the stuffing and the turkey reach a safe minimum internal temperature of 165 °F.

Is it safe to put hot stuffing into a poultry cavity?

Yes. For food safety you should not cool stuffing before spooning it into a poultry cavity. It should be mixed just before stuffing and cooking the turkey.

Is pre-stuffed poultry and meat safe to buy?
Some pre-stuffed meats are safe to buy and use; some are not.

• Frozen, Pre-Stuffed, Uncooked or Cooked Poultry (Whole): If the packaging displays the USDA or State mark of inspection, it has been processed under controlled conditions and, therefore, is safe to buy. Store it in the freezer, and follow the package directions for safe handling and cooking.
• DO NOT THAW a commercially pre-stuffed frozen turkey before cooking. If this product has been placed in the refrigerator, and it has completely thawed, discard both the turkey and the stuffing. If there are ice crystals in the turkey and the stuffing is still frozen, it is safe to cook. The stuffing and the turkey should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer.
• Pre-Stuffed, Uncooked Meat and Poultry (Pieces): These products are less dense than whole, stuffed poultry, so consumers can feel confident buying them. Consumers should only buy products with "best if used by" dating and directions on preparation to ensure food safety and quality. The Meat and Poultry Hotline does not recommend microwaving stuffed meat and poultry products. Some microwave ovens do not cook food evenly and "cold spots" remain, especially with the density provided by the stuffing.
• Pre-Stuffed, Cooked Turkey (Whole): If you are going to buy a pre-stuffed, cooked turkey, it should be purchased hot. To keep hot foods safe, keep them at 140 °F or above. Bacteria grow rapidly between 40 and 140 °F. Discard the turkey and stuffing if left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 °F. If you plan to eat at a later time, food should be divided into smaller portions or pieces, placed in shallow containers, and refrigerated. Reheat turkey and stuffing to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Is it safe to stuff a turkey breast?
Yes, it is safe to stuff a turkey breast. Stuff just before cooking and follow the same guidelines as for stuffing a whole turkey. For more even cooking, it is recommended you cook your stuffing outside the breast in a casserole. Use a food thermometer to check the internal temperature of the stuffing. The center should reach the safe minimum internal temperature of 165 °F.

Can you stuff a turkey that will be deep-fat fried?

Do not stuff turkeys or other poultry to be deep-fat fried. Because whole poultry fries very rapidly, sufficient heat may not be conducted to the center of the stuffing to destroy any bacteria that could be present.

Why is it essential to use a food thermometer when cooking stuffed meat or poultry?

Cooking stuffed poultry, pork chops, and other meat can be somewhat riskier than cooking them unstuffed. Bacteria can survive in stuffing that has not reached the safe minimum internal temperature of 165 °F, possibly resulting in foodborne illness. Even if the meat itself has reached this temperature, the stuffing may not have reached a temperature in all areas sufficient to destroy foodborne bacteria.

If stuffing does not reach 165 °F when the meat itself is done, further cooking will be required for the stuffing to reach 165 °F.

For optimal safety and uniform doneness, cook stuffing separately.

Can you make stuffing in a slow cooker?

It is safe to make stuffing in a slow cooker if you follow these guidelines:

• The stuffing needs to be very moist.
• Fill the slow cooker loosely no more than 2/3 full.
• The lid should fit tightly on the slow cooker.
• Start cooking on the high setting for at least 1 hour before reducing the setting to low.
• Cook until the center of the stuffing reaches 165 °F as measured with a food thermometer.
• If these guidelines have not been followed, discard the stuffing.
• Consult your slow cooker manual for approximate times.
• NOTE: Never place frozen stuffing or other frozen food in a slow cooker.

Is it safe to cook a stuffed turkey by the foil-wrapped method?

Yes. Preheat the oven to 450 °F. Tear off a sheet of 18-inch wide heavy duty aluminum foil that is 2 1/2 times longer than the turkey. Place turkey, breast side up, in center of foil sheet. Stuff the turkey loosely. Bring the long sides of foil over turkey; close loosely by overlapping the ends. Turn up short sides of foil to hold in juices. Do not seal airtight. Place foil-wrapped turkey in a roasting pan that is at least 2 inches deep. Insert a food thermometer through the foil into the stuffing. The center of the stuffing must reach a minimum internal temperature of 165 °F. To brown the turkey, open and turn back the foil 30 minutes before roasting is finished. For easy slicing, cover the turkey with foil and let stand 15 minutes after removing from oven.

Is it safe to cook a stuffed turkey in an oven cooking bag?

Yes. Use only oven cooking bags manufactured and recommended for cooking meat and poultry. For stuffed turkey, add 30 minutes to the roasting times recommended for non-stuffed turkeys. The center of the stuffing must reach a safe minimum internal temperature of 165 °F as measured with a food thermometer before removing the stuffing from the poultry.

Is it safe to microwave stuffed meat or poultry?

It is safe to microwave stuffed pieces of meat, but cooking whole, stuffed poultry in a microwave oven is not recommended. Because food cooks so quickly in a microwave oven, the stuffing might not have enough time to reach the safe minimum internal temperature needed to destroy harmful bacteria.

How can I safely prepare and cook a turducken?

A "turducken" is a deboned stuffed chicken inside a deboned stuffed duck inside a deboned stuffed turkey. When preparing a turducken, safe food handling, cooking, and storage are essential to preventing foodborne illness. Make sure the birds and stuffing are not out of the refrigerator in the "Danger Zone" (temperatures between 40 and 140 °F where bacteria grow rapidly) for more than 2 hours while assembling the turducken.

Roast the turducken immediately after assembly in an oven set no lower than 325 °F. Use a food thermometer to ensure that all layers of the turducken and stuffing reach a safe minimum internal temperature of 165 °F. The thermometer should be placed in the center of the thickest parts of the turducken.

How do you handle leftover turducken?

Slice and serve the cooked turducken within 2 hours after cooking. Refrigerate any leftovers in a shallow container within 2 hours of cooking. Perishable food should not be left out more than 2 hours at room temperature (1 hour when the temperature is 90 °F and above).

If it won't be served within 2 hours, slice and cut it into smaller portions before putting it in a shallow container in the refrigerator. A whole cooked turducken may not cool to a safe temperature within the time needed to prevent bacterial growth.

Use within 3 to 4 days after cooking or freeze it for longer storage.

How do you handle a stuffed turkey purchased with a ready-prepared turkey dinner?

• If the dinner is picked up or delivered HOT, the food must be kept at 140 °F or above or eaten within 2 hours. It's not a good idea to try and keep the foods hot longer than 2 hours because they will dry out.
• If holding the food longer than 2 hours, remove all stuffing from the turkey cavity, divide the turkey into smaller pieces, and refrigerate everything in separate, shallow containers. Reheat the meat and stuffing to 165 °F.
• When picking up a cooked turkey dinner that has been chilled, do not accept a whole turkey with stuffing inside. If the turkey and stuffing were cooked and refrigerated separately, both should be safe. Keep these cold foods cold and refrigerate them immediately upon arrival at home (always within 2 hours). Serve the meal within 3 to 4 days.
• Do not reheat a whole cooked turkey. Instead, carve the cooked meat and reheat the slices or pieces.
• If the cooked turkey has a USDA inspection seal on the packaging, it has been processed under controlled conditions. Follow the package directions for reheating, and storing this product.

When should you remove stuffing from a hot, cooked turkey or chicken?

The poultry is safely cooked when the food thermometer reaches a safe minimum internal temperature of 165 °F in the innermost part of the thigh and wing and the thickest part of the breast. The center of the stuffing should also reach 165 °F. Let the bird stand 20 minutes before removing the stuffing and carving the bird.

Can you refrigerate or freeze a cooked whole turkey with the stuffing inside?

USDA does not recommend refrigerating a whole, cooked turkey with stuffing inside.

How do you handle leftover stuffed poultry?

For stuffing in whole poultry or a whole, bone-in turkey breast, remove all stuffing from the cavity. Place it in a sealed container and store it in the refrigerator. Use or freeze the stuffing or stuffed poultry parts within 3 to 4 days. The leftover stuffing may be reheated in the microwave or in an oven set no lower than 325 °F. Use a food thermometer to make sure the center of the stuffing reaches 165 °F.

How do you handle leftover stuffed, small pieces of meat?

A small amount of stuffing in meat (for example, stuffed pork chops, a beef roulade, or a lamb breast) may be refrigerated without removing it from the meat. Use or freeze the leftover stuffed meat within 3 to 4 days. The leftovers may be reheated in the microwave or in an oven set no lower than 325 °F. Use a food thermometer to make sure the stuffed meat reaches 165 °F in the center.

Can you reheat leftover stuffing in a slow cooker?

Leftovers should not be reheated in a slow cooker due to the length of time it takes for the leftover food to pass through the "Danger Zone," the temperatures between 40 °F and 140 °F. Reheat the stuffing in an oven set no lower than 325 °F or in a microwave oven. Once reheated, leftover stuffing may be served in a preheated slow cooker on the buffet.

STUFFED MEAT COOKING TIMES

A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F.

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Roasting Those "Other" Holiday Meats


Published by the USDA


No doubt about it, holiday time is turkey time. Of the 266 million turkeys produced in 2006, 30 percent are served during the holidays. Yet numerous other meats are also traditional at holiday gatherings. Some families choose a rib roast; others, a ham; and some will have the butcher arrange a crown roast of lamb.

If a hunter's in the clan, that family may serve wild game such as duck, venison or pheasant. Small families may opt for a bird smaller than a turkey — such as capon, duck, goose or Cornish hen — or a small cut of meat like a pork tenderloin or veal roast.

Whatever the choice, have a food thermometer on hand to determine when the meat has reached a safe temperature. For special holiday meals, the cook wants everything perfect — and perfectly safe.


The Safety of Special Holiday Meats

When choosing your holiday meat, be assured that all beef, lamb, pork, veal and poultry sold at your supermarket have been inspected for wholesomeness by the USDA or State inspection systems. Once your purchase is at home, refrigerate it immediately. Cook or freeze fresh poultry within 1 or 2 days; fresh meats, 3 to 5 days.

There are two types of hams: fully cooked and those that need cooking. Fully cooked hams may be eaten cold or reheated to 140 °F. When storing these hams, observe "use-by" dates on hams sealed at the plant; use store-wrapped cooked ham portions within 3 to 5 days. "Cook-before-eating" hams must be cooked to 160 °F to destroy harmful bacteria that may be present. Use within 7 days.

Wild game killed by hunters obviously has not been federally or state inspected so care must be taken to handle it safely. Parasites such as Trichinella and Toxoplasma may be present. Improper handling can cause bacterial contamination as well as off-flavors.

Dress game in the field right after shooting. Dressed meat must be chilled as soon as possible. Keep the game cold — below 40 °F, until it can be cooked or frozen. For more information about wild game, call State or county extension offices.


About Roasting

Because holidays are special times, people tend to spend more money for a specialty meat. These fancy meats and poultry may cost more because they are exceptionally tender or special.

Roasting is the recommended method for cooking tender meats. To roast, meat is placed on a rack in a shallow, uncovered pan and is cooked by the indirect dry heat of an oven. To keep the meat tender and minimize shrinkage due to the evaporation of moisture, a moderately low oven temperature of 325 °F should be used.

The USDA does not recommend cooking meat and poultry at oven temperatures lower than 325 °F because these foods could remain in the "Danger Zone" (temperatures of 40° to 140 °F) too long. Bacteria which may be present on these foods multiply rapidly at these temperatures.

Boned and rolled meats require more cooking time per pound than bone-in cuts because it takes longer for the heat to penetrate through the solid meat.

Background Information about Holiday Meats ~


BEEF:

Beef is leaner these days so roasting cuts from the rib, tenderloin, and eye round to medium rare (145 °F) keeps these roasts tender and juicy.


LAMB:

Technically, "Spring lamb" is meat from lambs slaughtered from March to the first week in October. The term comes from olden times when lambs born in harsh winter weather would have little chance to survive until the next year. Today with more protected animal husbandry conditions, enjoying "lamb" — meat from sheep about one year old, is not confined to a particular season of the year.

Some people may view lamb as a fatty meat. However, leg and loin lamb meat has a similar fat content to lean beef and pork loin when trimmed of visible fat. The "fell" is a paper-like covering on lamb and is usually removed from steaks and chops at the retail market. Leave the fell on leg roasts to help retain shape.

Cook lamb to 145 °F (medium rare), 160 °F (medium) or to 170 °F (well done), as measured with a food thermometer.


PORK:

Because hogs are about 50 percent leaner than they were 25 years ago, today's pork cooks faster and can dry out when overcooked. Years ago when pork had more fat than it does today, the meat could be overcooked and still be fairly tender and flavorful.

Cook fresh pork to 160 °F. Fresh pork cooked to medium doneness as measured with a food thermometer may still be pale pink inside but will be safe. Heating to 160 °F kills foodborne bacteria — such as Salmonella — as well as parasites that cause trichinosis and
toxoplasmosis.


WILD GAME:

To remove the "gamey" flavor, soak wild meat or poultry in a solution of either 1 tablespoon salt or 1 cup vinegar per quart of cold water. Use enough solution to cover the game completely and soak it overnight in the refrigerator. Discard the soaking solution before cooking.

Wild game is leaner than its domestically raised counterpart. Trim any visible fat — that's where a gamey flavor can reside. Then roast tender cuts of venison and game birds (if skinned) covered with oil-soaked cheesecloth or strips of bacon to prevent the meat from drying out. Set them on a rack in a shallow pan and roast in the oven at 325 °F.

For tenderness and doneness, whole game birds should be cooked to a safe minimum internal temperature of 165 °F as measured in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer.


DUCK and GOOSE:

Most domestic ducks are the breed called White Pekin. The term "Long Island" duck is a trade name. Domestic ducklings have a great deal of fat. While it helps them float when swimming, fat is undesirable in a cooked duck. Therefore, it's recommended to prick or score the skin of a whole duck before cooking so much of the fat will render out.

Although domestic geese are larger than ducks, they are cooked in the same manner. Oven cooking bags are helpful for cooking these birds because they hold the fat for easy disposal and keep the oven spatter-free.


CAPONS and CORNISH HENS:

These specialty birds are chickens. Cornish hens are small broiler-fryers weighing 1 to 2 pounds. Capons are male chickens which are surgically unsexed; weighing about 4 to 7 pounds, they have generous quantities of tender, light meat. Roast them as you would any chicken.

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Seasonal/Holiday Food Safety