If necessary, peel away and discard any yellow membrane that adheres to the chicken feet, then chop off the claws. (The process of defeathering chickens often removes that yellow membrane; however, if ...

March 2009 will see the publication of a Food Standards Agency report assessing whether the broiler industry is on track to meet the Agency’s own target in reducing the incidence of campylobacter in ...

Nearly 1 million chickens and turkeys are unintentionally boiled alive each year in U.S. slaughterhouses, often because fast-moving lines fail to kill the birds before they are dropped into scalding ...