Buying, Storing & Cooking Chicken

30 Sep

 

Here are some tips for buying, storing, and cooking this popular type of poultry:

  • Check the “buy by” date when buying fresh chicken to get the latest possible date.
  • Never leave cooked chicken out at room temperature for more than 2 hours. And don’t leave raw or frozen chicken at room temperature, if you can help it. Use unfrozen raw chicken (stored in the coldest part of your refrigerator) within 2 days.
  • Thaw frozen chicken in the refrigerator, or, if you have to, use the defrost setting on your microwave and watch it carefully.
  • Rinse raw chicken pieces with cold water and pat them dry with a paper towel (which you then throw away) before you start your recipe.
  • Clean everything that comes into contact with raw chicken or its juices with hot, soapy water.
  • Chicken should always be cooked throughout. Check for doneness by making a slit in the thickest part of the piece of chicken piece, then look to see if it is cooked through to the middle. The juices from the chicken should run clear (not pink).
  • When marinating chicken, don’t use the same marinade that was on your raw chicken as a basting sauce during cooking or a dipping sauce afterward. Put some marinade aside before adding the chicken to use for basting and dipping.

Source: WebMD

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