Chicken is a great source of protein, easy to cook with, is low in fat      

and calories (if you remove the skin and don't fry it!) and is SO versatile! 

Howerver, like all fresh meats, it is perishable and must be handled with

special care. Since raw poultry (and many fresh meats) can transmit

illness-causing bacteria, here are some tips for thawing and just plain

"kitchen safety" information.  Keep yourself and your loved ones safe.  :)

Rinsing Chicken

You will find all kinds of information on the internet stating that clean chicken is better than cooking with chicken straight out of the package.  It is a myth that chicken must be rinsed before it can be used and after MANY years of cooking with Mom Buck, I have seen that this is truly a myth. 

Cooking chicken to its proper temperature kills bacteria.  Rinsing your chicken is merely creating the possibility of spreading bacteria needlessly.  Yes, we all bleach/thoroughly clean our surfaces after cooking with chicken, but when you rinse, you splash!  Are you sure that you are getting every nook and cranny?  Don't rinse and eliminate some unnecessary risk.

Keep It Cold

Never leave raw or frozen chicken at room temperature for any period of time. Raw chicken should be stored in the coldest part of your refrigerator and used within two days.

Freeze any chicken that won't be used right away. You can freeze it in its store packaging, but if you plan on storing it for longer than two months in the freezer, you should unwrap the chicken and rewrap it in heavy duty aluminum foil and a plastic freezer bag.

* Frozen chicken can be stored in the freezer for up to one year without sacrificing quality.

Defrosting Chicken

You can use the microwave, but even the most careful thawing can cause parts of the chicken to cook and other parts not to cook.  This is not a risk, but it does affect the quality of your dish.  In reference to risk, you are putting raw chicken in yet another location that will need to be carefully bleached and decontaminated.  If you do not like using chemicals, there is a vinegar/water mixture you can use, but be sure you have the right proportions for effectiveness!

When thawing frozen chicken that is not in the microwave, do so slowly and safely. It will take from 24 hours up to two days to thaw a whole chicken in the refrigerator, and about 2 to 9 hours for cut-up chicken parts (less for boneless pieces).   Also, be sure that your chicken thaws on a large, deep plate to eliminate contamination from dripping throughout your refrigerator.  Planning makes this simple.  

If you decide at the last minute to thaw your chicken, put it in very cold water and change the water every thirty minutes until thawed.  This is not the preferred method, but given that you clean everything very well and cook the chicken to a safe temperature, it is fine.

What Is "Done"?

The only way to tell if a chicken is cooked properly is to use a meat thermometer and this is NOT a myth.  Seeing if the juices run clear is not a reliable indicator of doneness. Sometimes chicken can look a little pink and be done and sometimes it is no where near done.  A meat thermometer is worth its weight in gold!  And they are not all expensive!  Do your research for the best value with most reliability.

To test the internal temperature of a whole chicken, insert the thermometer into the thigh and do not touch the bone. Chicken should register as 165 degrees F (74 degrees C) on your thermometer.

Remember that the meat will continue to cook once it's removed from the heat source, so you may pull it out of the oven or off the grill a few degrees below the target temperature--just keep the thermometer in place and check to be sure the temperature climbs to a safe heat.  And do not cut into it immediately!  It will be dry if you do not let it rest for a bit!  Tent it with foil to keep it warm.

More Chicken Safety

1. Marinating or brining? Always let the chicken marinate in the refrigerator, even for a short soak of 30 minutes.
2. Do not baste the cooked chicken with the same marinade you used while it was raw!  Make extra marinade and set aside a portion for basting only or if you do use the same marinade, boil it for two to three minutes to kill any bacteria that might be present.
3. Cooked chicken should not be left at room temperature for more than two hours.  Refrigerate it!  Keep track of the time.
4. Properly handled cooked chicken can be stored in the refrigerator for two days.

Any questions?  Comment below!  No questions?  Fearlessly enjoy your chicken!