Mastering Poultry Safety: The Essential Guide to Handling Chicken with Confidence

Preparing food at home safely is a top priority for many, and when it comes to poultry, the rules are a bit different. While we often stress the importance of washing and cleaning as we go, experts make a surprising exception when it comes to chicken. This comprehensive guide delves into the dos and don'ts of handling chicken, empowering you to navigate the kitchen with ease and ensure your meals are not only delicious but also safe.

Unlock the Secrets to Poultry Perfection

The Surprising Truth About Washing Chicken

Contrary to popular belief, experts advise against washing raw chicken. This seemingly counterintuitive recommendation stems from the fact that chicken can be contaminated with harmful pathogens, including salmonella, which the Centers for Disease Control and Prevention (CDC) identifies as the leading cause of foodborne illnesses in the United States. Washing chicken can actually contribute to the spread of these bacteria, as the splashing water can send contaminated droplets onto sponges, sinks, faucets, counters, and tools, leading to cross-contamination.While the USDA has long advised home cooks not to wash raw poultry, many continue this practice, as it is deeply ingrained in their cooking traditions. Meredith Carothers, a food safety specialist for the USDA Food Safety and Inspection Service, acknowledges this challenge, stating, "We realized that we are losing an entire population when we say do not wash your chicken. This is a practice that likely won't change for lots of people."However, Carothers offers a compromise for those who feel compelled to rinse their chicken. If you insist on washing your poultry, use as little water as possible to minimize splashing. Immediately clean the sink and surrounding area with hot, soapy water, and then sanitize with a bleach solution or a commercial sanitizer. Thorough hand-washing is also essential, as even the most meticulous cooks can inadvertently spread bacteria by touching common items in the kitchen.

Keeping Chicken at the Proper Temperature

Proper temperature control is crucial when it comes to handling chicken. Storing poultry in a refrigerator set to 40 degrees Fahrenheit or below is essential, as chilling or freezing drastically slows the proliferation of harmful bacteria. Carothers recommends cooking or freezing chicken within two days of purchase, as grocery store refrigerators are typically colder and more effective at delaying bacterial growth.When it comes to thawing frozen chicken, the safest method is to do so in the refrigerator, preferably covered and placed on a plate or tray to catch any potential leaks. This slow, gradual thawing process helps maintain the integrity of the meat and prevents the growth of bacteria. Never thaw chicken on the counter, as this can create an ideal environment for pathogens to multiply. If you're in a hurry, you can safely thaw chicken by submerging it in cold water, changing the water every 30 minutes, or by using the microwave.

Cooking Chicken to Perfection

Undercooked chicken can also be a source of foodborne illness, so it's essential to cook poultry to the proper internal temperature. The USDA recommends cooking chicken to at least 165 degrees Fahrenheit to kill harmful bacteria and prevent foodborne illness. While some recipe developers suggest cooking chicken breasts to a lower temperature and holding them there for a certain amount of time, Carothers advises that 165 degrees is the safer bet.When it comes to dark meat, such as legs and thighs, the meat is more forgiving and can remain tender and juicy even when cooked to higher temperatures, up to 195-200 degrees Fahrenheit. However, it's crucial not to exceed this range, as overcooking can compromise the quality and texture of the meat.

Keeping a Clean Kitchen

Maintaining a clean and sanitized kitchen is crucial when handling raw chicken. If your dishwasher has a sanitize setting and your tools are dishwasher-safe, you can clean them this way. If not, use hot, soapy water to clean tools or surfaces, rinse them thoroughly with clean water, and then sanitize with a solution of 1 tablespoon of liquid chlorine bleach per 1 gallon of water, as recommended by the USDA.Hillary Ayers, a family and consumer sciences agent with the University of Florida Institute of Food and Agricultural Sciences Extension Orange County, advises against using vinegar or lemon juice as sanitizers, as they only combat some of the bacteria that may be present. Instead, she recommends using either paper towels that can be immediately discarded or clean cloth towels that can be washed with hot soap and detergent.For added peace of mind, Ayers suggests boiling a kettle of water and pouring it over the sink and sponges, as this can provide an extra layer of protection against any lingering bacteria.

Storing Cooked Chicken Safely

Once the chicken is cooked, it's essential to refrigerate it promptly. Perishable foods, including cooked chicken, should not be left at room temperature for more than two hours, or one hour if the ambient temperature is above 90 degrees Fahrenheit. Bacteria thrive in the temperature range between 40 and 140 degrees Fahrenheit, so the longer the food remains at warmer temperatures, the more likely it is to cause foodborne illness.Carothers recommends cutting large whole chickens or turkeys into pieces or slicing the meat before refrigerating it, as this ensures that all of the meat quickly cools to the appropriate temperature, reducing the risk of bacterial growth.By following these essential guidelines for handling, cooking, and storing chicken, you can confidently prepare delicious and safe meals for your family, ensuring that your kitchen remains a sanctuary of culinary excellence and food safety.