Preparing and cooking chicken safely requires a bit of care to avoid cross contamination and foodborne illness.
By Ann Maloney, The Washington PostMonitor the temperature of chicken as you cook it to know when it's done.
“We realized that we are losing an entire population when we say do not wash your chicken,” Carothers says. “This is a practice that likely won’t change for lots of people. This is how they learned how to cook from their mothers, their grandparents. It’s seen as necessary by a large group of people.” So Carothers says the USDA now offers recommendations for how to protect yourself if washing your chicken feels essential.
Carothers recommends cooking or freezing chicken within two days of buying it, as grocery store refrigerators are colder and therefore more effective at delaying the proliferation of bacteria. To cut down on hand-washing and avoid cross contamination, first gather, measure and prep any ingredients you plan to use on the chicken. Once the chicken is cooking, wash down the kitchen and then start working on the sides or salads, Ayers says. This way the raw chicken and other foods are never sharing tools, countertops, cutting boards or sinks.If your dishwasher has a sanitize setting and your tools are dishwasher-safe, you can clean them this way.
To wipe counters and tools, Ayers urges using either paper towels that can immediately be tossed or using clean cloth towels and immediately putting them in the washing machine to be washed with hot soap and detergent.
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