cooking chicken do's and don'ts?

Question

cooking chicken do's and don'ts

Answer 1

Do's
Cook to 160F
Store chicken properly in the fridge.

Dont's
Don't place cooked foods on surfaces that have held raw meat. (known as cross-contaminiation)
Don't let raw chicken juices drip on cooked foods in the fridge.

Pretty simple... I think people have gotten overly afraid of chicken when basic common sense will do. It's not like handling Plutonium.

Answer 2

Cook until juice is no longer pink and is clear.
Chicken drys out if baked without a sauce.
If frying, use vegatable oil.
Thighs take the longest to cook. Drumsticks and wings the shortest.
When plucking a fresh chicken, use hot water to soak the feathers. Easier to pull off....
Skinning a chicken cuts down on the fat.


Don't thaw chicken on the counter.
Don't reuse any utensil until they have been washed.
Don't use cutting board for anything else until its been washed and air dryed.
Don't drop the chicken.

Answer 3

When I grill it, I leave the skin on so it will "moisturize" the chicken and keep it from drying out. I just heavily marinade it so it will soak through the skin to the meat. The skin can be removed later if desired.

Catch it on sale. Here, buy one - get one free is fairly common. Stick one in the freezer and cook or grill the other. A stocked freezer means you're never caught short handed.

Answer 4

if you are frying chicken the key is plenty of salt applied before flour. also never pierce chicken with a fork, this lets all the moisture out and makes it tough. brown quickly and reduce heat and cook slowly. enjoy!

Answer 5

Do, Bake or Broil, serve with veggies or potatos
Don't fry, don't leave the skin on

that's the best I can do.

Answer 6

If baking - don't bake without some type of marinade or sauce...otherwise it will get too dry

Answer 7

Don't, plain and simple. Eat more veggies

Answer 8

http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp