It may seem like common sense when it comes to handling raw chicken, but some people still make simple mistakes. So to ensure that you are handling your chicken with the upmost care, here are some simple tips.
Keep your chicken cold:
When your chicken is fresh-keeping it cold both extends the shelf life and prevents the growth of harmful bacteria.
That’s due to the temperature is one of the six factors that contribute to the growth of bacteria that cause food poisoning.
When buying chicken at the store, the chicken should always be among the last items you select before checking out. Use an extra plastic bag to prevent leakage onto other items in your grocery cart. It should be placed in the refrigerator as soon as possible to maintain a temperature of 40 degrees or colder.
The Dos and Don’ts of Thawing:
For one, never defrost chicken on the counter or the microwave. Microwaves generate heat, and heat produces temperatures that promote the growth of bacteria. The defrost setting on a microwave is simply alternating short blasts of power followed by long intervals of no power. This is a terrible way to defrost a chicken because it combines hazardous temperatures and the passage of time.
What you should do if you want to thaw your chicken is plan ahead. Whole chickens may take up to two days to fully thaw in this way, while boneless breasts should thaw overnight. Once the product thaws, it should be kept in the refrigerator no more than a day before cooking it. And no refreezing. Once it’s thawed, use it within a day or toss it.