"We love to stretch a buck here at the show," says Rachael, as she invites back Ray the butcher with his helpful tips for getting the most out of the grocery store. This time he's focused on a dinnertime staple: chicken!

How to pick the freshest chicken To make sure you're getting a fresh piece of poultry, keep in mind there are two labels to read: the sell by date on the front and the package date on the back (because the chicken was packed before it arrived at the store). Ray says chicken has a shelf life of 13 days from its original packing date, and recommends packages with at least seven days left in the sell by description. Otherwise the chicken may be very close to the end of its shelf life, even if it has a few days left to be sold. The appearance of the package will also reflect its freshness. "You don't want to see the blood in the packaging, which is the moisture coming out," Ray says. "Could also be a sign that [the chicken] was previously frozen." Also check the color of the skin. "When the skin starts getting transparent and you can see the meat through the skin, that chicken's been around a little bit. It's a little older," he says. "When you look at a package that's a little more fresh, you see there's a nice shine to the skin."

Value tips You get the most for your money with whole chickens, and even if you have a small family it's worth it to buy a bird that weighs 3 and 1/2 pounds or more. "The bones are the same size, what's different is the meat to bone ratio as the meat fills out," Ray says. "This way you're getting a little more for what you're paying for." He suggests using the same carving techniques that you would use on a turkey to feed three or four people with one chicken. If you have leftover pieces, make chicken stock, chicken chili, or other great dishes!

If you're looking to trim your budget, the boneless thigh is a great alternative. "Very versatile, very flavorful," Ray says. "Another one of those items that kids love and usually a lot less expensive than the boneless breast." And, if boneless breasts are on sale, stock up because chicken freezes well and will keep for up to six months in the freezer.

Organic vs. free range To be classified as free range, the chickens have to be raised with access to the outside. "Free range are fed a vegetarian diet which gives them a wonderful light taste," Ray says. "To be USDA Certified Organic everything from the feed to the products used to clean are to be certified organic. They also use a vegetarian diet and have a wonderful taste like the free range. Remember Organic is a health concern, not something you taste. The taste is most affected by the feed."

How to properly freeze and thaw chicken "You want to freeze it the same day you purchase it. Remember the only way to get fresh chicken from the freezer is to put fresh chicken in the freezer," Ray says. "Freezing will not kill bacteria, only slow it down. So it is important to freeze it fresh." To properly freeze the chicken, first wrap it in freezer paper and then place the meat in a zip lock bag with the air squeezed out. "Remember to date it, so you know how old it is, and to label it, so that you do not have to compromise the package to see what it is." When you want to use the chicken, it can be thawed in the refrigerator. "Only thaw enough that it will cook through," Ray adds. "Not all the way where all the moisture runs out, it can leave the chicken a little tough and bland in taste."

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