When dealing with chicken for meals, then cooking chicken safely is very important because of the harmful bacteria that live within and throughout the chicken meat. If the chicken isn't cooked properly then the bacteria can lead to food poisoning for whoever is eating it.It is therefore important to cook it properly. Chicken is a popular and cheap method of getting together a great main course, starter, soup, salad, lunch or snack. It is very safe to eat it, unless it hasn't been cooked as it should be and you end up eating the raw, pink meat where the bacterian live.
The article below give tips about cooking chicken safely, chicken thawing, and defrosting chicken. Basic food safety tips for working with chicken include:
- Washing your hands thoroughly with warm soapy water before handling poultry, whether it's raw or cooked.
- Washing your hands thoroughly again, after you've handled raw or cooked poultry.
- Using different kitchen equipment for cooked and raw poultry, such as chopping boards, knives, plates and bowls.
- Cleaning all your equipment and work surfaces thoroughly, including knives or and other utensils used, chopping boards and kitchen worktops.
When cooking chicken safely, it must be thoroughly defrosted throughout before cooking has commenced. If an attempt is made to cook the meat that hasn't thawed properly, then it probably won't cook correctly throughout the whole chicken. Food poisoning is therefore still likely to occur.
With a whole frozen bird, such as turkey or chicken, allow plenty of time for it to thaw. The larger the bird, the longer it will take to defrost. For a chicken fillet, or breast, for example, it could easily be defrosted in the microwave.
When you thaw frozen poultry, lots of liquid comes out. The liquid spreads bacteria to anything it touches, including other food, plates and work surfaces, as well as your hands. So good hygiene is very important.
With each chicken and cooking method, times for defrosting chicken, or cooking chicken, will differ. Cooking times for whole birds should always be available on the label. When checking if the bird has cooked properly throughout, just cut open the thickest part of the bird with a clean knife. Between the drunstick and thigh is uaually the thickest part.
Check the colour of the juices that come out. If the bird is cooked, the juices will be clear, not red or pink. If any of the juices are not clear, or any part of the meat is pink then the chicken hasn't been cooked properly and it needs to be done for a bit longer.
Cooking chicken safely is very easy. Just make sure that the chicken thawing has been given enough time, all the equipment and your hands have been washed accordingly and that the chicken had been cooked thoroughly.
The article below give tips about cooking chicken safely, chicken thawing, and defrosting chicken. Basic food safety tips for working with chicken include:
- Washing your hands thoroughly with warm soapy water before handling poultry, whether it's raw or cooked.
- Washing your hands thoroughly again, after you've handled raw or cooked poultry.
- Using different kitchen equipment for cooked and raw poultry, such as chopping boards, knives, plates and bowls.
- Cleaning all your equipment and work surfaces thoroughly, including knives or and other utensils used, chopping boards and kitchen worktops.
When cooking chicken safely, it must be thoroughly defrosted throughout before cooking has commenced. If an attempt is made to cook the meat that hasn't thawed properly, then it probably won't cook correctly throughout the whole chicken. Food poisoning is therefore still likely to occur.
With a whole frozen bird, such as turkey or chicken, allow plenty of time for it to thaw. The larger the bird, the longer it will take to defrost. For a chicken fillet, or breast, for example, it could easily be defrosted in the microwave.
When you thaw frozen poultry, lots of liquid comes out. The liquid spreads bacteria to anything it touches, including other food, plates and work surfaces, as well as your hands. So good hygiene is very important.
With each chicken and cooking method, times for defrosting chicken, or cooking chicken, will differ. Cooking times for whole birds should always be available on the label. When checking if the bird has cooked properly throughout, just cut open the thickest part of the bird with a clean knife. Between the drunstick and thigh is uaually the thickest part.
Check the colour of the juices that come out. If the bird is cooked, the juices will be clear, not red or pink. If any of the juices are not clear, or any part of the meat is pink then the chicken hasn't been cooked properly and it needs to be done for a bit longer.
Cooking chicken safely is very easy. Just make sure that the chicken thawing has been given enough time, all the equipment and your hands have been washed accordingly and that the chicken had been cooked thoroughly.
