How do I know it is really Halal?
On a frequent and regular basis, the Shar’i Zabihah Committee of Islamic Social Services conduct random inspection visits to Crescent Foods’ Slaughtering and Processing facilities to determine Halal compliance. They renew this certificate only after a thorough, certified inspection is complete.
All Crescent products are certified to be pure Halal by the highest national standards set in North America and around the world. This means the birds are raised on all-vegetarian feed, they are treated and processed in the most humane of ways, and are free of preservatives, artificial ingredients, hormones, antibiotics and color additives.
You can rest assured that we would never compromise on the Halal guarantee at any step of the process, from Farm to Fork. Pure & Simple®
What is Halal?
Halal is an Arabic word that means permissible. Halal products are healthy, offering natural goodness for you and your family.
Halal protein products should be made from humanely treated animals that are raised and processed in a gentle environment and clean conditions.
If you are concerned about the highest standards from Farm to Fork, be sure to look for Crescent Foods’ Halal symbol on the package.
For further information about Halal Products and Services, visit http://www.americanhalalassociation.org/
What is the Best Way to Freeze and Defrost Chicken?
Chicken may be frozen in its original packaging or repackaged into smaller portions. However, if it will be frozen longer than two months, place it in airtight plastic or freezer containers. If your chicken is not properly wrapped, air can reach the surface and cause freezer burn. Discard heavily freezer burned chicken because the meat will be too dry and tasteless.
The USDA recommends three different ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the countertop.
In the refrigerator: Slow but safe. Boneless breasts usually defrost overnight. A whole bird may take up to two days. Once it is defrosted, it can be kept in the refrigerator another day or two before cooking.
In cold water: Be sure the bird is in airtight packaging. Submerge it in cold water, changing the water every 30 minutes. A package of parts will defrost in 2 to 3 hours; boneless parts often take less time.
In the microwave: Cook immediately after thawing because the food may become warm during microwaving.
What’s the safest way to handle poultry?
Crescent Foods practices safety procedures over and above that which is required by the U.S. government.
In order for you to continue safe handling before you serve any poultry to your family, here are some guidelines to follow:
- Make the grocery store your last stop before returning home.
- Select fresh chicken just before checking out.
- At home, refrigerate the chicken immediately and use it within two days. Or freeze it.
- Always wash hands, countertops, cutting boards, knives and other utensils with hot soapy water before they come in contact with other raw or cooked foods.
- Do not use the raw chicken marinade as a sauce poured over cooked chicken.
- To check visually if the chicken is done, pierce chicken with a fork. Juices should run clear – not pink – when fork is inserted with ease.
- Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.
- If you’re transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.
Do you have any tips for handling your chicken?
Before you cook:
- Choose all your fresh meat last when you are grocery shopping. That way it will stay cool until you get home.
- Never leave chicken in a hot car or on your counter top warming up to room temperature. Keep it in in the coldest part of your fridge.
- We recommend you use it within two days. If you don’t, then freeze it.
- Thaw it in the fridge or place it in a plastic bag and submerge in cold water. Change the water often. Before you prepare it, be sure to wash your hands, cutting board, and utensils.
- Be sure to cook all poultry to an internal temperature of 165 degrees F. The juices should run clear, not pink.
After you cook:
- Don’t leave leftovers at room temperature longer than 2 hours. Either keep them hot, or refrigerate them.
- Cooked chicken is best refrigerated no longer than 2 days.
- If you reheat it, cover it to retain moisture.
Does Crescent Chicken Cook like Regular Chicken?
Crescent chicken has less fat.
Depending on your cooking method, you may want to keep the chicken covered in order to keep it moist, or add a bit more of your marinade.
Remove the cover toward the end in order to brown.
Crescent chickens taste better than other chickens you may have had because they do not need to be masked with heavy sauces or coatings. Lighter marinades do the job just fine.
Aren’t there Enough Chicken Choices Already?
The National Chicken Council forecasts the American per capita consumption of chicken at over eighty pounds a year.
Wouldn’t it be a good idea if that eighty pounds was as good… and as good for you… as it can be?
That’s why you need Halal chicken from Crescent Foods.
What do you mean, your chicken has better fiber?
Did you know that most commercial chickens are raised in overcrowded chicken houses. The opposite end of the spectrum is “free range” where chickens are given access to the outdoors.
Crescent chicken is neither.
Our birds are raised in flocks, in roomy barns with plenty of sun and fresh air.
Because they can move freely, they develop muscle with superior fiber. That results in superior flavor.
Unlike many free range birds, we can control what our birds eat.
So we know they only get rich, nutritious grains: a 100% healthy vegetarian diet.
Everything we do for our birds results in healthier, cleaner meals for customers and family.
Why should I pay a premium for Crescent?
It’s simply a fact that it costs more to raise chickens the way we do and to process them quickly, humanely, free from any kind of additive whatsoever.
But the time and care we take results in finer flavor, less fat and better fiber.
You could pay less for chicken that includes artificial ingredients, injected oils and fats, coloring agents and added water and flavorings.
Can you think of a reason your customers or your family should be eating those? Neither can we!
Most of you will never have tasted chicken this fresh, clean and nutritious before.
Chicken nuggets of wisdom
- One pound of raw chicken with bones yields 1 cup cooked, boned meat.
- Store-bought rotisserie chicken is convenient, but may be 3 to 4 times higher in sodium than a home roasted bird due to the marinades used
- Chicken thighs are slightly higher in fat, but are more flavorful and juicy.
- To prevent chicken skin from bubbling, poke fork holes in it before grilling.
- If you start grilling with the bone side down, you are less likely to burn the bird.
- Marinate chicken in the fridge, not at room temperature.
- Discard the liquid that you use to simmer the bird and replace it with a low-fat sauce.
- Grilling allows fat to drip away. When oven roasting, don’t let the bird sit in the drippings; use a grid or rack in the pan.
- You can thicken gravy or stew with pureed cooked vegetables instead of fat and flour.
- Use yogurt instead of mayo in chicken salad.
- Cook more chicken than you need. Use the leftovers in low fat sandwiches for the kid’s lunches.
- Frying chicken? Refrigerate the coated parts, uncovered, for up to an hour before frying. The coating will stick better.
- Add a little bran or wheat germ to your coating mixture; it adds fiber as well as texture.