Chicken, as a whole carcass, and individual parts of it, is important to store and handle properly. This issue should be taken very seriously, as chicken is the vector of some bacteria that can cause food poisoning. But if you do everything right, you can avoid infection.
What should you pay attention to when choosing a chicken in a store or market? First, the skin of the chicken should be without dark stains and damage, be moist, secondly, have a fresh smell, third, chicken meat should keep the shape. There are still some rules of choice: there should be transparent packaging, meat pale pink, skin pale yellow, pale yellow fat, on the packaging marked “no chlorine”, the smell should freshness. Read more about how to choose chicken. If you do not meet at least one condition, it is better not to buy such meat.
So you picked it up and bought some fresh chicken, brought it home. It is best to cook dinner from it, if you are not going to cook from it now, then send the chicken to the refrigerator or freezer.
How to store chicken properly
Keep chicken in the fridge in the meat area for up to two days. Keep the chicken in the freezer for up to three months.
But before storing it you need to prepare it. Remove from the packaging, wipe inside and out, wrap in food film. All these actions will allow you to avoid bacterial reproduction. In your kitchen, there must be a cutting board exclusively for raw meat. And don’t forget to follow the rules of hygiene when storing and handling chicken. Before and after contact with chicken meat, wash your hands with soap in hot water.
In the refrigerator, raw chicken should be stored in a special area, so that bacteria do not move from it to other products. It should not concern other products, especially ready-made. In any case, do not store stuffed chicken, in the filling can multiply microbes, and even a low temperature will not be able to destroy them.
How to defrost a chicken
It is necessary to completely defrost the chicken only before cooking it directly. It is best to defrost to start by putting the chicken on the bottom shelf of the refrigerator. Place the chicken in some container so that there is where the liquids flow. A larger container than a chicken is perfect.
The bird, which weighs up to 2 kg, is defrosted in the refrigerator for about 24 hours. Weighing more than 2 kg, the chicken will need to defrost for 30 hours. After the bird defrosts, make sure that there is no ice in it and its legs are easily bent, then cook it soon.