Cooking w/chicken ~

Tips for Cooking Chicken

What’s not to love about chicken? It’s versatile, inexpensive, and a great source of protein. But raw chicken requires some special care in the kitchen.
——————————————————————————–
Keep It Cold
Store raw chicken in the coldest part of your refrigerator and use it within two days.
Never leave raw or frozen chicken at room temperature, which encourages the growth of bacteria like Salmonella and Listeria.
Freeze any chicken that won’t be used right away. You can freeze it in its store packaging, but if you plan on storing it for longer than two months, unwrap the chicken and rewrap it in heavy duty aluminum foil and a plastic freezer bag. Chicken can be frozen as long as one year without sacrificing quality.
——————————————————————————–

Thawing Chicken
Thaw frozen chicken slowly and safely. It will take anywhere from 24 hours to two days to thaw a whole chicken in the refrigerator, and about 2 to 9 hours for cut-up chicken parts (less for boneless pieces). You can thaw chicken more quickly in a cold water bath or by using the defrost cycle of the microwave. But never thaw frozen chicken by leaving it out at room temperature.
——————————————————————————–

Keep It Clean
Rinse chicken with cold water, inside and out, and pat dry with paper towels before preparing. To prevent cross-contamination, thoroughly clean all surfaces, utensils, cutting boards, knives, and hands with hot soapy water after handling raw poultry. Keep a separate cutting board specifically for working with chicken.
——————————————————————————–

Get It Done
The only way to tell if chicken is cooked properly is to use a meat thermometer–seeing if the juices run clear is not a reliable indicator of doneness. To test the internal temperature of a whole chicken, insert the thermometer into the thigh, taking care not to touch the bone. Chicken should reach 165 degrees F (75 degrees C).
The meat will continue to cook once removed from the heat. So if the temperature is a few degrees below the target–keep the thermometer in place for a moment; the temperature might climb to a safe heat.

~Chicken Cooking Basics
By: Allrecipes Staff

Advertisements
Published in: on May 24, 2010 at 8:28 pm  Leave a Comment  

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: