Cooking Tips

Food Handling Safety:

Remember, like all fresh meat, chicken is perishable and should be handled with care. Proper handling of fresh meat/poultry will eliminate the risk of bacterial infection. Wash hands and surfaces after handling fresh meat/poultry with warm soapy water or disinfecting cleaner. Keep chicken refrigerated until cooking preparation, do not leave any meat/poultry out at room temperature for long periods of time.

Basic tips on handling fresh chicken products:

  • Keep refrigerated
  • Check expiration dates on package
  • Freeze chicken if you are not going to use within two to three days of purchase - if properly wrapped to prevent freezer burn, chicken will keep in the freezer up to one year.
  • Always wash your hands and surfaces after preparing meats/poultry

Cooking Tips:

Always cook chicken until well done, it is not advisable to eat chicken at medium or rare doneness. If using a meat thermometer make sure the internal temperature is 1700F for bone-in pieces and 1650F for boneless pieces and for a whole chicken it should reach 1800F. If you do not have a meat thermometer you may also check doneness by piercing the thickest part of the chicken and all juices should run clear not pink.

Remember after your meal is complete, store all left-overs in the refrigerator and do not leave out at room temperature more than two hours. Cooked cut-up chicken is best if used within two to three days.

Basic cooking chart for chicken:

Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) At 3500F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170F

15-20 minutes
15-20 minutes
20-25 minutes

Boneless
Thighs
Breast/Split Breast
Tender Strips
165F

10-15 minutes
15-20 minutes
10 minutes

Whole Chicken
Fryer/Broiler 3-4 lbs.
Roaster 5-7 lbs.

180F

1 - ½ hours
1 ½ - 2 ¼ hours

 

 

 

 

 

 

 

 

 

 

 

 

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