Raw chicken is a staple in many kitchens around the world. It’s a versatile and healthy protein source that can be used in a variety of dishes. However, cooking with raw chicken can be tricky, and there are several common mistakes that people make when handling and preparing it. These mistakes can lead to foodborne illness and other health problems.
In this article, we’ll explore the nine most common mistakes people make with raw chicken and provide tips on how to avoid them.
- Not properly storing raw chicken:
One of the most common mistakes people make when it comes to raw chicken is not storing it properly. Raw chicken should always be stored at or below 40 degrees Fahrenheit. This is because bacteria grow rapidly between 40 and 140 degrees Fahrenheit, which is known as the “danger zone.” If chicken is stored at room temperature, it can quickly reach this danger zone and become unsafe to eat.
To properly store raw chicken, it should be kept in the coldest part of the refrigerator, which is typically the bottom shelf. It should be kept in its original packaging or in a sealed container to prevent any juices from leaking onto other foods. Raw chicken should never be left out at room temperature for more than two hours, and if the temperature is above 90 degrees Fahrenheit, it should not be left out for more than one hour.
- Not cleaning surfaces and utensils properly:
Another common mistake people make when handling raw chicken is not properly cleaning surfaces and utensils that come into contact with it. Raw chicken can contain harmful bacteria such as salmonella and campylobacter, which can cause food poisoning if ingested.
To avoid this, it’s important to clean all surfaces and utensils that come into contact with raw chicken, including cutting boards, knives, countertops, and sinks. These items should be washed with hot, soapy water and then disinfected with a solution of one tablespoon of bleach per gallon of water. It’s also important to wash your hands thoroughly with soap and water before and after handling raw chicken.
- Not thawing chicken correctly:
Many people make the mistake of not thawing chicken correctly. It’s important to thaw chicken safely to prevent the growth of harmful bacteria. The best way to thaw chicken is in the refrigerator. This method takes the longest, but it is also the safest.
If you need to thaw chicken quickly, you can use the cold water method. To do this, place the chicken in a leak-proof bag and submerge it in cold water. Change the water every 30 minutes until the chicken is thawed. Do not use hot water to thaw chicken, as this can cause the chicken to cook unevenly and promote bacterial growth.
- Washing chicken before cooking it:
Many people believe that washing chicken before cooking it is a good idea, but it can actually increase the risk of foodborne illness. When you wash chicken, the water can splash onto other surfaces and spread bacteria. Additionally, washing chicken does not remove all bacteria, so it is not an effective way to make the chicken safer to eat.
To reduce the risk of foodborne illness, it’s best to skip washing the chicken altogether. Instead, pat the chicken dry with paper towels before cooking it.
- Not cooking chicken to the correct temperature:
Cooking chicken to the correct temperature is crucial for ensuring that it’s safe to eat. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. This temperature ensures that any harmful bacteria are destroyed, and the chicken is safe to eat.
To check the internal temperature of the chicken, use a meat thermometer. Insert the thermometer into the thickest part of the chicken, making sure not to touch the bone. If the temperature reads less than 165 degrees Fahrenheit, continue cooking the chicken until it reaches the correct temperature.
- Reusing marinades:
Marinating chicken can add flavor and moisture to the meat, but it’s important to handle marinades safely. Reusing marinades that have been in contact with raw chicken can increase the risk of foodborne illness.
To avoid this, never reuse marinades that have been in contact with raw chicken. If you want to use the marinade as a sauce, set aside a portion before adding the chicken. Additionally, make sure to discard any leftover marinade that has come into contact with raw chicken.
- Not letting chicken rest before cutting into it:
When you cook chicken, it’s important to let it rest before cutting into it. Allowing the chicken to rest for a few minutes before cutting into it allows the juices to redistribute, resulting in a more moist and flavorful chicken.
To let the chicken rest, remove it from the heat and let it sit for five to ten minutes. Cover it with foil to keep it warm.
- Not checking for doneness visually:
While a meat thermometer is the most accurate way to check the internal temperature of chicken, it’s also important to check for doneness visually. Cooked chicken should be firm to the touch and white all the way through, with no pink or red areas.
Additionally, if you’re cooking chicken on the bone, the juices should run clear when you cut into it. If the juices are still pink or red, the chicken is not cooked through and should be returned to the heat.
- Using the same cutting board for raw chicken and other foods:
Using the same cutting board for raw chicken and other foods can increase the risk of cross-contamination. Bacteria from the raw chicken can spread to other foods, causing foodborne illness.
To avoid this, use a separate cutting board for raw chicken. This will help prevent any bacteria from spreading to other foods. Additionally, make sure to clean and disinfect the cutting board thoroughly after each use.
By avoiding these nine common mistakes when handling raw chicken, you can reduce the risk of illness and enjoy a safe and delicious meal.