Summer Safety Tips for Cooking Chicken

Whether you’re a serial griller or you pull out the Weber for special occasions, it’s important to eat a variety of meats and proteins as part of  a balanced diet.  Sometimes, people get caught up in the excitement of hamburger-and-hot dog season and forget about one of  the most popular picnic entrees: chicken.

According to the USDA, thoughts of calls are made annually to the USDA Meat and Poultry Hotline, second only to turkey in number of specific inquiries. This means one thing: we know it’s important to handle and cook chicken properly, but we’re not quite sure how.

The U.S. Poultry and Egg Association offers a plethora of tips in their Focus On: Chicken guide on how to prepare the perfect bird without contracting a foodborne illness.

To help prevent contamination, read the following rules and always be sure to follow the safe handling instructions on your food labels.

Sell-By/Use-By…What does it mean?
I didn’t realize that product dating is not required by Federal regulations. However, most stores and food processors voluntarily date packages of chicken or chicken products. While dating language can be confusing, the use-by date is for quality assurance; after the date, quality may lessen but remain safe for consumption. Even with this reassurance, it’s best to adhere closely to the date. The loophole? If a use-by date passes while your chicken is fully frozen, the food can be used.

Keep it Cold!
If you’re grilling outside, which most of us do, complete all prep work before removing chicken from the refrigerator. Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. When you remove chicken from the refrigerator it should feel cold to the touch. Maintain storage at a temperature at least 40 degrees F until just before using.

Defrosting 101:
According to the USDA Food Safety & Inspection Service (FSIS) there three safe ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It’s best to plan ahead for slow, safe thawing in the refrigerator to maintain optimal safety. If you forget to take your chicken out to defrost in advance, you can cook chicken frozen on the stove or in the oven but cooking time may be up to 50% longer.

Cook Safe:
The FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 degrees F as measured using a food thermometer. During the summer, people often opt to cook chicken parts on the grill instead of a whole chicken, so cooking times may vary. Never partially cook a chicken and then refrigerate. No matter what, always ensure that your chicken is cooked through and reaches a temperature of 165 degrees F.

For approximate cooking times to use in meal planning, see the following chart compiled from various resources.

(Photo Credit: Martha Stewart.com)