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Like all fresh meats, chicken is perishable and should be handled
with care. Proper handling and cooking of chicken completely
eliminates the risk of bacterial infection. |
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Before You Cook
- Refrigerate raw chicken promptly. Never leave it on
countertop at room temperature.
- Packaged fresh chicken may be refrigerated in original
wrappings in the coldest part of the refrigerator.
- Freeze uncooked chicken if it is not to be used within 2
days.
- If properly packaged, frozen chicken will maintain top
quality in a home freezer for up to 1 year.
- Thaw chicken in the refrigerator — not on the countertop —
or in cold water. It takes about 24 hours to thaw a 4-pound
chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
- Chicken may be safely thawed in cold water. Place chicken in
its original wrap or water-tight plastic bag in cold water.
Change water often. It takes about 2 hours to thaw a whole
chicken.
- For quick thawing of raw or cooked chicken use the
microwave. Thawing time will vary.
- Always wash hands, countertops, cutting boards, knives and
other utensils used in preparing raw chicken with soapy water
before they come in contact with other raw or cooked foods.
- When shopping, buy groceries last. Never leave chicken in a
hot car. Refrigerate immediately on reaching home.
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While You're Cooking
- If chicken is stuffed, remove stuffing to a separate
container before refrigerating.
- When barbecuing chicken outdoors, keep refrigerated until
ready to cook. Do not place cooked chicken on same plate used to
transport raw chicken to grill.
- Always cook chicken well done, not medium or rare. If using
a meat thermometer, the internal temperature should reach 180°F
for whole chicken, 170°F for bone-in parts and 160°F for
boneless parts.
- To check visually for doneness, pierce chicken with fork;
juices should run clear — not pink — when fork is inserted with
ease.
- Never leave cooked chicken at room temperature for more than
2 hours. If not eaten immediately, cooked chicken should be kept
either hot or refrigerated.
- Marinade in which raw chicken has been soaking should never
be used on cooked chicken.
After You Cook
- Cooked, cut-up chicken is at its best refrigerated for no
longer than 2 days — whole cooked chicken, an additional day.
- If leftovers are to be reheated, cover to retain moisture
and to ensure that chicken is heated all the way through. Bring
gravies to a rolling boil before serving.
- If you're transporting cooked chicken, put it in an
insulated container or ice chest until ready to eat. Keep below
40°F or above 140°F.
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|
Like all fresh meats, chicken is perishable and should be handled
with care. Proper handling and cooking of chicken completely
eliminates the risk of bacterial infection. |
|
|
Before You Cook
- Refrigerate raw chicken promptly. Never leave it on
countertop at room temperature.
- Packaged fresh chicken may be refrigerated in original
wrappings in the coldest part of the refrigerator.
- Freeze uncooked chicken if it is not to be used within 2
days.
- If properly packaged, frozen chicken will maintain top
quality in a home freezer for up to 1 year.
- Thaw chicken in the refrigerator — not on the countertop —
or in cold water. It takes about 24 hours to thaw a 4-pound
chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
- Chicken may be safely thawed in cold water. Place chicken in
its original wrap or water-tight plastic bag in cold water.
Change water often. It takes about 2 hours to thaw a whole
chicken.
- For quick thawing of raw or cooked chicken use the
microwave. Thawing time will vary.
- Always wash hands, countertops, cutting boards, knives and
other utensils used in preparing raw chicken with soapy water
before they come in contact with other raw or cooked foods.
- When shopping, buy groceries last. Never leave chicken in a
hot car. Refrigerate immediately on reaching home.
|
|
While You're Cooking
- If chicken is stuffed, remove stuffing to a separate
container before refrigerating.
- When barbecuing chicken outdoors, keep refrigerated until
ready to cook. Do not place cooked chicken on same plate used to
transport raw chicken to grill.
- Always cook chicken well done, not medium or rare. If using
a meat thermometer, the internal temperature should reach 180°F
for whole chicken, 170°F for bone-in parts and 160°F for
boneless parts.
- To check visually for doneness, pierce chicken with fork;
juices should run clear — not pink — when fork is inserted with
ease.
- Never leave cooked chicken at room temperature for more than
2 hours. If not eaten immediately, cooked chicken should be kept
either hot or refrigerated.
- Marinade in which raw chicken has been soaking should never
be used on cooked chicken.
After You Cook
- Cooked, cut-up chicken is at its best refrigerated for no
longer than 2 days — whole cooked chicken, an additional day.
- If leftovers are to be reheated, cover to retain moisture
and to ensure that chicken is heated all the way through. Bring
gravies to a rolling boil before serving.
- If you're transporting cooked chicken, put it in an
insulated container or ice chest until ready to eat. Keep below
40°F or above 140°F.
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