This is an index of the health notes included in recipes. These short tidbits of information can help answer questions on everything from Omega-3 Fats in fish to whether to cook chicken with the skin on or not. Want to know about garlic and cholesterol? Is it okay to eat eggs or not? It's all here.
It is important to be very careful when handling poultry, as the estimates by the CDC of contamination with bacteria are concerning. Use the freshest chicken or turkey possible. If there is any odd odor don't use it.
Only cut poultry on a plastic cutting board and wash the cutting board, your hands, and your knives in soapy water as soon as you are finished. This reduces the risk of spreading the bacteria to other foods.
Cooking thoroughly is the key to good handling of poultry. Use a small instant thermometer to check for the right temperatures. Whole chicken (or any poultry) should reach 165°F. The CDC does not recommend that you let the chicken rest for any time.
Free range chickens have not been proven to be safer. Many of the growers of free range chickens don't use antibiotics and feed their chickens carefully, but there is no proof that this results in a bacteria free bird. My experience is, however, that free range chickens taste better.