Avoid putting your hands in your mouth or touching nearby objects after handling raw chicken. If you’re not careful, you could end up spreading germs all over your home. [3] X Trustworthy Source Centers for Disease Control and Prevention Main public health institute for the US, run by the Dept. of Health and Human Services Go to source Don’t forget to wipe down any surfaces that you may come into contact with during prep, such as the faucet or drawer pulls.
You can also use paper towels to gently pat your chicken dry after thawing it.
It will take about 24 hours for every 5 pounds (2. 3 kg) to thaw in the refrigerator, and about 30 minutes per 1 pound (0. 45 kg) in a water bath. Make sure you plan accordingly so you can have dinner on the table on time. Always cook chicken immediately after you thaw it.
Discard the chicken packaging right away so that bacteria present don’t have a chance to spread to your surroundings.
Like the rest of the packaging, these materials should go straight into the trash. Binding is intended to make whole chicken easier to package and roast, but it will just get in your way during the cooking process, and can even interfere with the meat’s ability to heat through evenly. [8] X Research source
You can use the giblets to prepare stocks, broths, and gravies. Many chefs also enjoy frying them up and serving them on their own for their rich nutritional content. [10] X Research source If you’re not interested in saving the giblets, make sure you discard them along with the rest of the packaging.
The kidneys are sometimes left intact or passed over when chickens are butchered. This is more common when buying poultry from a farm or organic food market rather than a supermarket chain.
Chicken fat is useful for greasing fry pans and casserole dishes prior to cooking or as a way of imparting some extra flavor to soups, stocks, or stir fries. If you want to save chicken fat for cooking, you’ll first need to render it. Once it’s been rendered, the fat will be easier to store and can last up to 4 weeks in the refrigerator. [13] X Research source
To make the best use of your time, begin preheating the oven 15-20 minutes before the chicken comes out. If you’re short on time, you can just dry the chicken thoroughly with paper towels and get right to cooking. Never leave raw chicken sitting at room temperature.
For the sake of you and your loved ones’ health, be vigilant about cleaning any other areas where germs may be lurking, like the area around the sink or trash can. Remove the trash containing the packaging and discarded bits to an outside receptacle. Otherwise, it can quickly begin to stink up your kitchen.
Be sure to keep the chicken refrigerated until just before it goes in the oven. To ensure that your home-cooked chicken is safe to eat, make sure you heat it to an internal temperature of at least 165 °F (74 °C). [17] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source [18] X Expert Source JoAnna MinneciProfessional Chef Expert Interview. 23 November 2021.
