When it comes to cooking chicken, food safety is of paramount importance. Raw chicken can harbor harmful bacteria like Salmonella and Campylobacter, which can cause serious foodborne illnesses. According to the Centers for Disease Control and Prevention (CDC), approximately 1 in 25 packages of chicken contain Salmonella, making it crucial to handle raw chicken correctly before cooking. In this article, we’ll explore what you should do with raw chicken before cooking to ensure a safe and delicious meal.
Step 1: Store Raw Chicken Safely
Before we dive into the handling and preparation of raw chicken, it’s essential to discuss proper storage. Improper storage can lead to cross-contamination, which can spread harmful bacteria to other foods and surfaces.
Here are some tips for storing raw chicken safely:
- Seal it tight: Place the raw chicken in a leak-proof bag or airtight container to prevent juices from leaking onto other foods or surfaces.
- Keep it cold: Store the raw chicken in the refrigerator at a temperature of 40°F (4°C) or below. This will slow down bacterial growth and prevent multiplication.
- Use it or freeze it: Cook or freeze the raw chicken within 1-2 days of purchase. If you won’t be using it immediately, consider freezing it to prevent bacterial growth.
Step 2: Handle Raw Chicken Correctly
Now that we’ve covered storage, let’s discuss the proper handling of raw chicken. This is where many people go wrong, increasing the risk of foodborne illness.
Wash Your Hands
Before handling raw chicken, wash your hands with soap and warm water for at least 20 seconds. This is the most critical step in preventing cross-contamination. Make sure to wash your hands:
- Before handling raw chicken
- After handling raw chicken
- After touching any surfaces or utensils that have come into contact with raw chicken
Prevent Cross-Contamination
To prevent cross-contamination, use separate cutting boards, plates, and utensils for raw chicken. This will prevent the spread of harmful bacteria to other foods and surfaces.
Pat Dry, Don’t Rinse
Contrary to popular belief, rinsing raw chicken under cold water can actually increase the risk of cross-contamination. Instead, pat the chicken dry with paper towels to remove excess moisture. This will help create a more even cooking surface and reduce the risk of bacterial growth.
Step 3: Prepare Raw Chicken for Cooking
Now that we’ve covered handling and storage, it’s time to prepare the raw chicken for cooking.
Remove Giblets and Neck
If your raw chicken comes with giblets and a neck, remove them before cooking. These can harbor harmful bacteria and affect the overall quality of your dish.
Trim Excess Fat and Remove Feathers
Trimming excess fat and removing feathers can help reduce the risk of flare-ups when cooking and promote even cooking.
Step 4: Cook Raw Chicken to Perfection
The final step is to cook the raw chicken to perfection. This is where the magic happens, and your hard work pays off.
Cook to Safe Internal Temperature
Cook the raw chicken to a safe internal temperature of 165°F (74°C). Use a food thermometer to ensure the chicken has reached a safe temperature.
Don’t Overcrowd
When cooking raw chicken, make sure to not overcrowd the cooking surface. This can lead to undercooked or overcooked areas, increasing the risk of foodborne illness.
Let it Rest
Once cooked, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken more tender and juicy.
| Temperature | Cooking Method |
|---|---|
| 165°F (74°C) | Oven-roasting, grilling, pan-frying, or broiling |
| 180°F (82°C) | Turkey or stuffing |
In conclusion, handling raw chicken safely and correctly is crucial in preventing foodborne illness. By following the steps outlined in this article, you can ensure a safe and delicious meal for you and your loved ones. Remember to store raw chicken safely, handle it correctly, prepare it for cooking, and cook it to perfection. With a little practice and patience, you’ll be a pro in no time!
What are the risks of handling raw chicken?
Handling raw chicken can pose serious health risks, particularly from Salmonella and Campylobacter bacteria. These bacteria can cause food poisoning, which can lead to symptoms such as diarrhea, abdominal cramps, and fever. In severe cases, food poisoning can even lead to hospitalization and death. If you’re not careful when handling raw chicken, you can easily contaminate surfaces, utensils, and other foods, spreading the bacteria and putting those who consume the food at risk.
It’s essential to understand that even healthy-looking chickens can harbor these bacteria, so it’s crucial to handle all raw chicken as if it’s contaminated. Wash your hands thoroughly before and after handling raw chicken, and make sure to clean and sanitize any surfaces and utensils that come into contact with the chicken. Cooking chicken to an internal temperature of at least 165°F (74°C) can also help kill the bacteria and make the chicken safe to eat.
How should I store raw chicken in the refrigerator?
When storing raw chicken in the refrigerator, it’s essential to keep it at a temperature of 40°F (4°C) or below to slow down bacterial growth. Place the chicken in a sealed container or zip-top plastic bag to prevent juices from leaking onto other foods. Store the chicken on the bottom shelf of the refrigerator to prevent cross-contamination with other foods.
It’s also important to consume raw chicken within one to two days of purchase, or freeze it at 0°F (-18°C) or below if you won’t be using it within that timeframe. Always label stored chicken with the date it was purchased or frozen, so you can keep track of how long it’s been stored. Never store raw chicken at room temperature, as bacteria can multiply rapidly between 40°F (4°C) and 140°F (60°C).
What’s the best way to thaw frozen chicken?
The safest way to thaw frozen chicken is in the refrigerator. Place the frozen chicken in a leak-proof bag or airtight container on the middle or bottom shelf of the refrigerator, allowing about 24 hours of thawing time for every 4-5 pounds of chicken. You can also thaw frozen chicken in cold water, changing the water every 30 minutes. Never thaw frozen chicken at room temperature, as bacteria can multiply rapidly on the surface of the chicken.
Once thawed, cook the chicken immediately, or refrigerate it at 40°F (4°C) or below and consume it within one to two days. Always wash your hands before and after handling thawed chicken, and clean and sanitize any surfaces and utensils that come into contact with the chicken.
How can I prevent cross-contamination when handling raw chicken?
Preventing cross-contamination is crucial when handling raw chicken. Always wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling raw chicken. Use separate cutting boards, plates, and utensils for raw chicken to prevent cross-contamination with other foods.
Clean and sanitize any surfaces and utensils that come into contact with raw chicken, using a solution of one tablespoon of unscented chlorine bleach in one gallon of water. Wash any cleaning cloths or sponges in hot soapy water, and sanitize them in the dishwasher or by washing them in unscented chlorine bleach solution.
What’s the correct way to wash my hands after handling raw chicken?
Washing your hands correctly after handling raw chicken is essential to preventing the spread of bacteria. Wet your hands with warm water, then apply enough soap to cover your hands. Rub your hands together to create a lather, making sure to scrub all surfaces, including the backs of your hands, wrists, between your fingers, and under your fingernails.
Scrub your hands for at least 20 seconds, humming the “Happy Birthday” song to yourself twice to help keep track of the time. Rinse your hands thoroughly with warm water, then dry them completely with a clean towel or air dryer.
Can I wash raw chicken before cooking it?
No, you should not wash raw chicken before cooking it. Rinsing raw chicken under cold water or soaking it in water can actually increase the risk of cross-contamination. Bacteria like Salmonella and Campylobacter can spread to other areas of the kitchen, including sink drains, countertops, and utensils.
Instead of washing raw chicken, pat it dry with paper towels to remove any excess moisture. This helps create a crisper skin when cooking and can also reduce the risk of bacterial growth. Always cook chicken to an internal temperature of at least 165°F (74°C) to ensure food safety.
How can I check if cooked chicken is safe to eat?
To ensure cooked chicken is safe to eat, always use a food thermometer to check the internal temperature. The internal temperature should reach at least 165°F (74°C) for breast meat and 180°F (82°C) for thigh meat. Check the temperature in the thickest part of the breast and the innermost part of the thigh, avoiding any bones or fat.
Additionally, make sure the chicken is cooked until the juices run clear, and the flesh is white and firm. If you’re unsure whether the chicken is cooked, it’s always better to err on the side of caution and cook it a bit longer. Never taste raw or undercooked chicken, as this can lead to food poisoning.