If you're looking for tips for buying and preparing chicken, you've come to the right place. Follow these easy tips for safe chicken purchase, preparation, cooking and serving, and you'll be making the best chicken recipes around.
- Choose product that is plump, clean, free of bruises and discoloration, and tightly wrapped. Avoid chicken with gray or pasty appearance, and in torn packages.
- Buy chicken last on shopping trips and take it directly home to be refrigerated, or frozen in freezer wrap or bags that are completely sealed, labeled and dated.
- Always thaw chicken in the refrigerator, never at room temperature. Thawed chicken should be cooked promptly. (Whole chickens thaw in 12-16 hours; parts in 4-9 hours, depending on size and number of parts in package.) It is not recommended that cooked or uncooked chicken be refrozen once thawed.
- Before cooking, rinse chicken quickly under cold running water and pat dry with paper towels.
- Do not use the same utensils or plates for raw and cooked items. Pay special attention to this when using marinades and sauces, and don’t apply them to cooked items once they’ve come in contact with raw ones.
- All chicken should be completely cooked through, fork-tender and its juices should run clear, not pink. There’s no such thing as chicken cooked to medium or medium-rare. Chicken is done when a meat thermometer inserted into thickest part of thigh registers 180 degree F., and boneless registers 160 degree F.
Be sure to browse these 14 tasty quick and easy chicken recipes so you can put these great tips to good use!