Poultry is a lower cost source of protein than most beef or seafoods. All types of poultry must be kept refrigerated. Freeze any meat that will not be used in 1-2 days. Thaw frozen poultry inside the refrigerator overnight for safety. Allow approximately 5 hours per pound thawing time. For faster thawing you can use your microwave oven following the manufacturers directions. Never thaw poultry at room temperature.Poultry is an excellent source of Protein. It is high in iron & niacin and is relatively low in cholesterol.For those concerned with fat & cholesterol always pick lighter colored meat that is skinned and lean and trim any remaining fat.