| Cooking chicken safely is essential, especially with | | | | that cause food poisoning could possibly survive the |
| chicken because it can do more harm than lamd meat, | | | | cooking process. |
| for instance. It can do more harm because within the | | | | When thawing a hole bird, you should allow plenty of |
| raw chicken harmful, bacteria can live and the meat | | | | time. It will take a lot longer for a whole bird that for a |
| therefore needs to be cooked correctly. Chicken is a | | | | part of it. Smaller parts could simply be defrosted in the |
| popular and cheap way of making meals either for | | | | microwave. |
| starters, main courses or for light snacks or lunches. If | | | | When chicken thawing occurs, a lot of liquid will leak |
| the meat hasn't been cooked properly then it is unsafe, | | | | out from it. This liquid shouldn't be allowed to spread to |
| otherwise it is perfectly fine to eat. | | | | other foods or cooking equipment. If it does then these |
| The article below give tips about cooking chicken | | | | will need to be washed. |
| safely, chicken thawing, and defrosting chicken. Basic | | | | Defrosting chicken and cooking times differ with |
| food safety tips for working with chicken include: | | | | chicken and cooking method or, for example, with |
| - Washing your hands thoroughly with warm soapy | | | | oven type. Cooking times should be available on the |
| water before handling poultry, whether it's raw or | | | | label. To check if it's cooked, pierce the thickest part of |
| cooked. | | | | the bird's legs with a clean skewer or knife. The |
| - Washing your hands thoroughly again, after you've | | | | thickest part is usually between the drumstick and the |
| handled raw or cooked poultry. | | | | thigh. |
| - Using different kitchen equipment for cooked and | | | | Check the colour of the juices that come out. If the |
| raw poultry, such as chopping boards, knives, plates | | | | bird is cooked, the juices will be clear, not red or pink. If |
| and bowls. | | | | any of the juices are not clear, or any part of the |
| - Cleaning all your equipment and work surfaces | | | | meat is pink then the chicken hasn't been cooked |
| thoroughly, including knives or and other utensils used, | | | | properly and it needs to be done for a bit longer. |
| chopping boards and kitchen worktops. | | | | Cooking chicken safely isn't hard; you just need to pay |
| If the poultry you want to cook is frozen, you must | | | | attention to the little details such as chicken thawing, |
| defrost it thoroughly before you cook it. If you cook | | | | the washing of equipment and hands and checking it |
| poultry before it's properly thawed, it may not be | | | | before eating. |
| cooked thoroughly throughout the chicken and bacteria | | | | |