Preparation Tips

Like all fresh meats, poultry is perishable and should be handled with care. Proper handling and cooking of poultry completely eliminates the risk of bacterial infection.

Before You Cook

• Refrigerate raw poultry promptly. Never leave it on countertop at room temperature.
• Packaged fresh poultry may be refrigerated in original wrappings in the coldest part of the refrigerator.
• Freeze uncooked poultry if it is not to be used within 2 days.
• If properly packaged, frozen poultry will maintain top quality in a home freezer for up to 1 year.
• Thaw poultry in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4-pound poultry in the refrigerator. Cut-up parts, 3 to 9 hours.
• poultry may be safely thawed in cold water. Place poultry in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
• For quick thawing of raw or cooked poultry use the microwave. Thawing time will vary.
• Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw poultry with soapy water before they come in contact with other raw or cooked foods.
• When shopping, buy groceries last. Never leave poultry in a hot car. Refrigerate immediately on reaching home.

While You're Cooking

• If poultry is stuffed, remove stuffing to a separate container before refrigerating.
• When barbecuing poultry outdoors, keep refrigerated until ready to cook. Do not place cooked poultry on same plate used to transport raw poultry to grill.
• Always cook poultry well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.
• To check visually for doneness, pierce poultry with fork; juices should run clear — not pink — when fork is inserted with ease.
• Never leave cooked poultry at room temperature for more than 2 hours. If not eaten immediately, cooked poultry should be kept either hot or refrigerated.
• Marinade in which raw poultry has been soaking should never be used on cooked poultry.

After You Cook

• Cooked, cut-up poultry is at its best refrigerated for no longer than 2 days — whole cooked poultry, an additional day.
• If leftovers are to be reheated, cover to retain moisture and to ensure that poultry is heated all the way through. Bring gravies to a rolling boil before serving.
• If you're transporting cooked poultry, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.

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