Some Chicken Cooking Tips......
* When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
* Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 165ºF.
* To check visually for doneness, pierce chicken with fork; juices should run clear — not pink — when fork is inserted with ease.
* Marinade in which raw chicken has been soaking should never be used on cooked chicken.
http://www.eatchicken.com/chicken-cooking-tips-food-safety.aspx
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