subject: Safely Cooking Chicken Properly and Easily [print this page] Author: Andrew Goligher Author: Andrew Goligher
Cooking chicken safely is essential, especially with chicken because it can do more harm than lamd meat, for instance. It can do more harm because within the raw chicken harmful, bacteria can live and the meat therefore needs to be cooked correctly. Chicken is a popular and cheap way of making meals either for starters, main courses or for light snacks or lunches. If the meat hasn't been cooked properly then it is unsafe, otherwise it is perfectly fine to eat. 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. If the poultry you want to cook is frozen, you must defrost it thoroughly before you cook it. If you cook poultry before it's properly thawed, it may not be cooked thoroughly throughout the chicken and bacteria that cause food poisoning could possibly survive the cooking process. When thawing a hole bird, you should allow plenty of time. It will take a lot longer for a whole bird that for a part of it. Smaller parts could simply be defrosted in the microwave. When chicken thawing occurs, a lot of liquid will leak out from it. This liquid shouldn't be allowed to spread to other foods or cooking equipment. If it does then these will need to be washed. Defrosting chicken and cooking times differ with chicken and cooking method or, for example, with oven type. Cooking times should be available on the label. To check if it's cooked, pierce the thickest part of the bird's legs with a clean skewer or knife. The thickest part is usually between the drumstick and the thigh. 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 isn't hard; you just need to pay attention to the little details such as chicken thawing, the washing of equipment and hands and checking it before eating.About the Author:
