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| Chicken |
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Handling and Storage |
• Defrost in the refrigerator only, not on the bench.
• Use separate cutting boards and utensils when handling raw and cooked chicken. Wash these thoroughly with hot, soapy water before and after handling.
• If you cook chicken to eat later, refrigerate while hot.
• Always store cooked foods above raw foods in the refrigerator.
• Keep fresh food refrigerated at or below 4°C.
• Keep frozen food at or below minus 18°C.
• Once chicken has been thawed, do not refreeze. |
Cooking Tips |
• Appliance temperatures can vary, you may need to adjust cooking times accordingly.
• Poultry should be cooked when pierced and juices run clear.
• Chicken mince is a tasty substitute for lamb, beef or pork mince. It can be cooked using the same cooking methods.
• Allow a whole chicken to rest for 10 minutes before carving, after removing from the oven.
• To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during the last 30 minutes of roasting time to allow the chicken to brown. |
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