Preparing Chicken: Chicken is a world popular and versatile meat. It is relatively inexpense, flavors to taste, low in fat and has health benefits. Chicken can be fried, broiled, grilled, baked, boiled and used as a base in stews. Chicken does required special handling before cooking. Chicken Safety: Raw chicken carrys bacteria (including salmonella). Bacteria will rapidly multiple in temperatures 40 °F to 140° F. Keep raw chicken refrigerated or frozen. Refrigeration or freezing chicken does not kill bacterias. The only way the bacterias can be removed is by fully cooking chicken thoroughly. Keep raw chicken isolated. Raw chicken should be placed in seal plastic bag. The bacteria in chicken can contaminated with other foods not cooked before eaten. Wash hands thoroughly after handling raw chicken before handling other foods and objects. Rinse the chicken. If you rinse uncooked chicken santinize sink and kitchen surfaces after rinsing. Thoroughly clean all kitchen surfaces that have come contact with uncooked chicken. Chicken has to be thoroughly cooked. Beef can be eaten rare or medium rare and chicken cannot. Rare or medium rare chicken can facilitate bacterial growth. Cut the thickest part of the chicken to make sure it is not pink. Do not leave cooked chicken at room temperature for more than 2 hours. Cooked chicken if handled properly can be stored in the refrigerator for 2 days. Brining Chicken: Bring chicken breasts can retain moisture and keep chicken tender and juicy. Chicken can dry-out easily and brining allows the absorbtion of moisture. To brine soak in 3 tbsp. of salt to 4 cups of water for 1 hour.
Posted on: Sun, 04 Aug 2013 14:08:52 +0000
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