The Perdue Chicken Cookbook

because chicken isn't that hard to cook; but there are tips in it that can

save you time and money and that can enable you to cook with greater

confidence. This chapter also has the latest tips on food safety.

The remaining chapters are organized, not by method of cooking or whether

the food is an appetizer or salad or whatnot; but rather by the kind of

occasion you're facing. You want to put some spark and variety into every

day meals? You want to make the most of your microwave? Or you're in a hurry

today? Maybe you need something that will please kids? Or you're dieting?

You've got a bunch of leftovers? You have to cook for a hundred people

tomorrow night? I tried to think of the kinds of situations in which you

could need recipes and then I organized Frank's recipes around them. Jean

Brillat-Savarin, the famous French gourmet, once said, "A chicken to a cook

is like a canvas to a painter." Enjoy the recipes and tips that follow, and

may they help you to feel the creativity and confidence that make cooking

fun and eating a joy!

YOU DON'T HAVE TO WING IT!

LET FRANK TAKE YOU UNDER HIS.

Everything You Wanted or Needed to Know about Cooking Chicken

Frank gets roughly 40,000 consumer letters a year. Half of these are

requests for pamphlets, but many of the others are requests for

information on selecting, storing, serving, or cooking his products.

These letters are tremendously important to Frank. Often I've been with

him when he has a few extra minutes, such as waiting for an airplane, and

he'll dash to a pay phone to answer one of the letters with a phone call.

He also likes to attend store openings or conventions or other public places

because he genuinely wants to hear what people are thinking. One of the

marketing men once told me that he was embarrassed about a day he had

planned for Frank because it included meetings with people who owned just a

few stores. When I passed this on to Frank, he answered that these were

some of the best meetings because the owners of the smaller stores were so

close to their customers. He went on to say that the reason he likes to

visit butchers (and in New York, he's called on as many as 30 in two days)

is that these men are close to the needs and wants of their customers and he

can learn things from them that he'd learn in no other way.

I've heard that there's almost no other head of a Fortune 500-size company

who would spend as much time with the people who buy his products. People

are often surprised that a man with his responsibilities would take the time

for this much face to face contact. But the fact is, learning what people

care about is almost a religion to him.

Here are some of the questions that people either write to Frank or ask him

in person. In answering the questions, I've either used the information

I've heard Frank give, or else I've checked with the Perdue food scientists

or home economists.

What should I look for when I shop for chicken?

Whatever city we're in, whether it's on the East Coast, or Puerto Rico,

or even London or Moscow or Tokyo, Frank visits supermarkets the way other

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