Poultry Recipes
Broiled Chicken
Chicken Noodle Soup
Grilled Chicken Satays w Peanut Sauce
Chicken Stock
Curry Chicken Pot Pie
Fried Chicken
Garlic Chicken
Mighty Duck
Roast Turkey
Fried Chicken
Spicy Chicken Sates
Turkey Re-Hash
Turkey Veg Stock
CHICKEN SAFETY AND STORAGE
RINSING OR SOAKING CHICKEN
It is not necessary to wash raw chicken. Any bacteria which might be
present are destroyed by cooking.
LIQUID IN PACKAGE
Many people think the pink liquid in packaged fresh chicken is blood,
but it is mostly water which was absorbed by the chicken during the
chilling process. Blood is removed from poultry during slaughter and
only a small amount remains in the muscle tissue. An improperly bled
chicken would have cherry red skin and is condemned at the plant
FRESH CHICKEN
Chicken is kept cold during distribution to retail stores to prevent the
growth of bacteria and to increase its shelf life. Chicken should feel
cold to the touch when purchased. Select fresh chicken just before
checking out at the register. Put packages of chicken in disposable
plastic bags (if available) to contain any leakage which could
cross-contaminate cooked foods or produce. Make the grocery your last
stop before going home.
At home, immediately place chicken in a refrigerator that maintains 40
°F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen
continuously, it will be safe indefinitely.
Chicken may be frozen in its original packaging or repackaged. If
freezing longer than two months, overwrap the porous store plastic
packages packages with airtight heavy-duty foil, plastic wrap or freezer
paper, or place the package inside a freezer bag. Use these materials or
airtight freezer containers to repackage family packs into smaller
amounts or freeze the chicken from opened packages.
Proper wrapping prevents "freezer burn," which appears as grayish-brown
leathery spots and is caused by air reaching the surface of food. Cut
freezer-burned portions away either before or after cooking the chicken.
Heavily freezer-burned products may have to be discarded because they
might be too dry or tasteless.
READY-PREPARED CHICKEN
When purchasing fully cooked rotisserie or fast food chicken, be sure it
is hot at time of purchase. Use it within two hours or cut it into
several pieces and refrigerate in shallow, covered containers. Eat
within 3 to 4 days, either cold or reheated to 165 °F (hot and
steaming). It is safe to freeze ready-prepared chicken. For best
quality, flavor and texture, use within 4 months.
SAFE DEFROSTING
FSIS recommends three ways to defrost chicken: in the refrigerator, in
cold water and in the microwave. Never defrost chicken on the counter or
in other locations. It's best to plan ahead for slow, safe thawing in
the refrigerator. Boneless chicken breasts will usually defrost
overnight. Bone-in parts and whole chickens may take 1 to 2 days or
longer. Once the raw chicken defrosts, it can be kept in the
refrigerator an additional day or two before cooking. During this time,
if chicken defrosted in the refrigerator is not used, it can safely be
refrozen without cooking first.
Chicken may be defrosted in cold water in its airtight packaging or in a
leakproof bag. Submerge the bird or cut-up parts in cold water, changing
the water every 30 minutes to be sure it stays cold. A whole (3 to
4-pound) broiler fryer or package of parts should defrost in 2 to 3
hours. A 1-pound package of boneless breasts will defrost in an hour or
less.
Chicken defrosted in the microwave should be cooked immediately after
thawing because some areas of the food may become warm and begin to cook
during microwaving. Holding partially cooked food is not recommended
because any bacteria present wouldn't have been destroyed. Foods
defrosted in the microwave or by the cold water method should be cooked
before refreezing.
Do not cook frozen chicken in the microwave or in a slow cooker.
However, chicken can be cooked from the frozen state in the oven or on
the stove. The cooking time may be about 50% longer.
STUFFED CHICKEN
The Hotline does not recommend buying retail-stuffed fresh whole chicken
because of the highly perishable nature of a previously stuffed item.
Consumers should not pre-stuff whole chicken to cook at a later time.
Chicken can be stuffed immediately before cooking. Some USDA-inspected
frozen stuffed whole poultry MUST be cooked from the frozen state to
ensure a safely cooked product. Follow preparation directions on the
label.
MARINATING
Chicken may be marinated in the refrigerator up to 2 days. Boil used
marinade before brushing on cooked chicken. Discard any uncooked
leftover marinade.
Partial Cooking
Never brown or partially cook chicken to refrigerate and finish cooking
later because any bacteria present wouldn't have been destroyed. It is
safe to partially pre-cook or microwave chicken immediately before
transferring it to the hot grill to finish cooking.
SAFE COOKING
FSIS recommends cooking whole chicken to 165°F as measured in the thigh
using a food thermometer. For approximate cooking times FSIS recommends
cooking whole chicken to 165°F as measured in the thigh using a food
thermometer.
Whole broiler fryer* 3 to 4 lbs.
ROASTING (350 °F) 1 1/4 - 1 1/2 hrs.
SIMMERING 60 to 75 min.
GRILLING 60 to 75 min*
Whole roasting hen* 5 to 7 lbs.
ROASTING (350 °F) 2 to 2 1/4 hrs.
SIMMERING 1 3/4 to 2 hrs.
GRILLING 18-25 min/lb**
Whole capon* 4 to 8 lbs.
ROASTING (350 °F) 2 to 3 hrs
SIMMERING Not suitable
GRILLING 15-20 min/lb**
Whole Cornish hens* 18-24 oz.
ROASTING (350 °F) 50 to 60 min.
SIMMERING 35 to 40 min.
GRILLING 45 to 55 min**
Breast halves, bone-in 6 to 8 oz.
ROASTING (350°F) 30 to 40 min.
SIMMERING 35 to 45 min.
GRILLING 10 - 15 min/side
Breast half, boneless 4 ounces
ROASTING (350°F) 20 to 30 min.
SIMMERING 25 to 30 min.
GRILLING 6 to 8 min/side
Legs or thighs 8 or 4 oz.
ROASTING (350°F) 40 to 50 min.
SIMMERING 40 to 50 min.
GRILLING 10 - 15 min/side
Drumsticks 4 ounces
ROASTING (350°F) 35 to 45 min.
SIMMERING 40 to 50 min.
GRILLING 8 to 12 min/side
Wings or wingettes 2 to 3 oz.
ROASTING (350°F) 30 to 40 min.
SIMMERING 35 to 45 min.
GRILLING 8 to 12 min/side
* Unstuffed. If stuffed, add 15 to 30 minutes additional time.
** Indirect method using drip pan.
MICROWAVE DIRECTIONS:
Microwave on medium-high (70 percent power): whole chicken, 9 to 10
minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per
pound; boneless breasts halves, 6 to 8 minutes per pound.
When microwaving parts, arrange in dish or on rack so thick parts are
toward the outside of dish and thin or bony parts are in the center.
Place whole chicken in an oven cooking bag or in a covered pot.
For boneless breast halves, place in a dish with 1/4 cup water; cover
with plastic wrap.
Allow 10 minutes standing time for bone-in chicken; 5 minutes for
boneless breast.
The USDA recommends cooking whole poultry to 180°F as measured in the
thigh using a food thermometer. When cooking pieces, the breast should
reach 165°F internally. Drumsticks, thighs, and wings should be cooked
until they reach an internal temperature of 165°F.
STORAGE TIMES FOR CHICKEN PRODUCTS
Since product dates aren't a guide for safe use of a product, how long
can the consumer store the food and still use it at top quality? Follow
these tips:
* Purchase the product before the date expires.
* Follow handling recommendations on product.
* Keep chicken in its package until using.
* Freeze chicken in its original packaging, overwrap or re-wrap it
according to directions in the above section, "How to Handle Chicken
Safely".
REFRIGERATOR HOME STORAGE (at 40° F or below) OF CHICKEN PRODUCTS
Fresh Chicken, Giblets or Ground Chicken 1 to 2 days
Cooked Chicken, Leftover 3 to 4 days
Chicken Broth or Gravy 1 to 2 days
Cooked Chicken Casseroles, Dishes or Soup 3 to 4 days
Cooked Chicken Pieces, covered with broth or gravy 1 to 2 days
Cooked Chicken Nuggets, Patties 1 to 2 days
Fried Chicken 3 to 4 days
Take-Out Convenience Chicken (Rotisserie, Fried, etc.) 3 to 4 days
Restaurant Chicken Leftovers, brought immediately home in a "Doggy Bag"
3 to 4 days
Store-cooked Chicken Dinner including gravy 1 to 2 days
Chicken Salad 3 to 5 days
Deli-sliced Chicken Luncheon Meat 3 to 5 days
Chicken Luncheon Meat, sealed in package 2 weeks (but no longer than 1
week after a "sell-by" date)
Chicken Luncheon Meat, after opening 3 to 5 days
Vacuum-packed Dinners, Commercial brand with USDA seal Unopened 2 weeks
Opened 3 to 4 days
Chicken Hotdogs, unopened 2 weeks (but no longer than 1 week after a
"sell-by" date)
Chicken Hotdogs, after opening 7 days
Canned Chicken Products 2 to 5 years in pantry
For additional food
safety information about meat, poultry, or egg products, call the
toll-free USDA Meat and Poultry Hotline at 1 (800) 535-4555; for the
hearing-impaired (TTY) 1 (800) 256-7072. The Hotline is staffed by food
safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety
recordings can be heard 24 hours a day using a touch-tone phone.
Information is also available from the FSIS Web site:
www.fsis.usda.gov
• Broiled Chicken • Chicken Noodle Soup • Grilled Chicken Satays w Peanut Sauce • Chicken Stock • Curry Chicken Pot Pie • Fried Chicken • Garlic Chicken • Mighty Duck • Roast Turkey • Fried Chicken • Spicy Chicken Sates • Turkey Re-Hash • Turkey Veg Stock •
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