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Cooking Chicken Basics
from: Karlie BestlerCooking chicken is a very popular choice to plan a meal around because it is so versatile. Whether grilled, fried or baked, every chicken recipe starts with food safety. Here are some tips for buying, storing, and cooking chicken:
*Check the "buy by" date when buying fresh chicken to get the latest possible date.
*Never leave cooked chicken out at room temperature for more than 2 hours.
*Don't leave raw or frozen chicken at room temperature if you can help it. Use unfrozen raw chicken that has been stored in the coldest part of your refrigerator within 2 days.
*Thaw frozen chicken in the refrigerator. If you have to, use the defrost setting on your microwave and watch it carefully.
*Rinse raw chicken pieces with cold water and pat them dry with a paper towel before you start your recipe. Throw away the paper towel.
*Clean everything that comes into contact with raw chicken or its juices with hot, soapy water.
*When marinating chicken, always marinate chicken in the refrigerator to prevent bacteria from growing. The same applies when applying rubs in advance.
*When marinating chicken, don't use the same marinade that was on your raw chicken as a basting sauce during cooking or a dipping sauce afterward. Put some marinade aside before adding the chicken to use for basting and dipping.
*Chicken should always be cooked thoroughly. Check for doneness by making a slit in the thickest part of the chicken piece. Look to see if it is cooked through to the middle. The juices from the chicken should run clear (not pink).
*Always serve cooked chicken on a clean plate.
*Leftover chicken can be stored in the refrigerator for up to two days.
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