1. Wash hands with soap and very warm water before and after handling raw chicken.
2. Recent studies have found that rinsing chicken with water can spread contamination if the rinse-water splashes on surrounding surfaces. It is now recommended that the chicken be wiped with a damp paper towel to remove any debris. Pat dry with a dry paper towel if necessary to eliminate additional moisture that can cause spattering during cooking. Be sure to dispose of paper towel immediately.
3. Use one cutting board for raw meats and chicken. This insures the highest degree of protection from possible transfer of food-borne bacteria.
4. Immediately following preparation of chicken, thoroughly wash your chicken board, knives and other utensils that come in contact with the raw chicken in hot soapy water.
Grown in Washington is the freshest chicken you can buy. However if you need to freeze it, here are three ways you can safely thaw your chicken.
1. Transfer the chicken to the refrigerator from the freezer. Avoid thawing on the counter, since room temperature encourages bacterial growth. Chicken that has been thawed in the refrigerator can be safely re-frozen.
2. For a faster thaw, place the chicken in a sealed plastic bag and submerge it in cold water. Change the water every 30 minutes until thawed.
3. For thawing in the microwave, follow microwave manufacturers instructions for the defrost setting. Defrost times and temperatures will vary from brand to brand. Prepare and cook the chicken immediately after defrosting to avoid bacterial growth.
Fresh Chicken Refrigerator (40°F) Freezer (0°F)
Whole Chicken 1-2 days 1 year
Chicken pieces 1-2 days 9 months
Giblets 1-2 days 3-4 months
Cooked Chicken Refrigerator( 40°F) Freezer (0°F)
Fried 3-4 days 4 months
Cooked poulry 3-4 days 4 months
Plain Pieces 3-4 days 4 months
Pieces covered w/
broth or gravy
1-2 days 6 months
Chicken nuggets
or patties 1-2 days 1-3 months
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180ºF, and boneless chicken should be cooked to 165ºF.
Other indicators for doneness include
1. A fork or toothpick can be inserted with ease.
2. The juices should be clear not pink.
3. Bone joints move easily.
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