How to Properly Handle and Store Raw Chicken

Importance of Proper Chicken Handling

Handling raw chicken correctly is vital to avoid contamination with harmful bacteria like Salmonella and Campylobacter. According to the Centers for Disease Control and Prevention (CDC), approximately 1.35 million people in the United States are infected with Salmonella each year, with poultry being a significant source of these infections (CDC).

Storing Raw Chicken

Refrigeration

• Temperature: Store raw chicken in a refrigerator set at 40°F (4°C) or lower.
• Duration: Fresh chicken can be safely refrigerated for 1-2 days. If the chicken is particularly fresh, it may last up to 3-4 days.
• Packaging: Keep the chicken in its original packaging or place it in a plastic bag to prevent juices from leaking onto other foods.

Freezing

• Preparation: Wrap the chicken tightly in freezer paper, plastic wrap, or aluminum foil. For added protection, place the wrapped chicken in a freezer bag.
• Duration: Properly wrapped chicken can be frozen for up to 12 months.
• Labeling: Clearly mark the package with the contents and the date of freezing.

Thawing Frozen Chicken

Refrigerator Thawing

• Method: Place the frozen chicken in the refrigerator.
• Time: Allow 24 hours for every 4-5 pounds of chicken to thaw completely.

Cold Water Thawing

• Method: Submerge the chicken in cold water, changing the water every 30 minutes.
• Time: This method typically takes 2-3 hours for a whole chicken or 1-2 hours for smaller cuts.

Microwave Thawing

• Method: Use the defrost setting on your microwave.
• Note: Cook the chicken immediately after thawing in the microwave to prevent bacterial growth.

Safe Cooking Practices

Preparation

• Clean Work Area: Ensure your work area is clean before handling raw chicken.
• Hand Washing: Wash your hands thoroughly with soap and water before and after touching raw chicken.
• Separate Utensils: Use separate cutting boards, knives, and utensils for raw and cooked chicken to avoid cross-contamination.

Cooking

• Internal Temperature: Cook chicken to an internal temperature of 165°F (74°C) to kill harmful bacteria. Use a meat thermometer to check the temperature.
• Serving: Keep cooked chicken hot at 140°F (60°C) or above, or cold at 40°F (4°C) or below.

Post-Cooking Cleanup

• Utensils and Surfaces: Wash all cutting boards, utensils, and surfaces that came into contact with raw chicken in hot, soapy water.
• Sanitizing: Consider using a kitchen sanitizer on surfaces to ensure all bacteria are eliminated.

Interesting Statistics

• Foodborne Illnesses: The CDC estimates that 48 million people get sick from foodborne illnesses each year in the U.S., with poultry being a leading cause (CDC).
• Economic Impact: Foodborne illnesses cost the U.S. economy approximately $15.6 billion annually (USDA).

Conclusion

Proper handling and storage of raw chicken are essential steps in preventing foodborne illnesses. By following these guidelines, you can ensure that your kitchen remains a safe environment for preparing and enjoying meals. Always remember to keep raw chicken separate from other foods, cook it to the correct temperature, and maintain a clean workspace to minimize the risk of contamination.