Given that chicken can be prepared so many ways, and is very economical, it is not surprising that it is America’s most popular poultry.
The United States Department of Agriculture’s Food Safety and Inspection Service offers the following information about buying, storing, preparing and serving chicken:es
* It is not necessary to rinse or soak raw chicken to clean it before cooking. Any bacteria which might be present are destroyed by cooking. Rinsing chicken in the sink might cross-contaminate or spread bacteria throughout the kitchen.
*Fresh or raw chicken should be selected just before checking out of the grocery store. It should feel cold to the touch when purchased. Put chicken packages in disposable plastic bags (if available) to contain any leaking juices which may cross-contaminate cooked foods or produce. Go right home after food shopping and immediately put the chicken in the refrigerator if you plan to use it within 1-2 days. If you won’t be using the chicken by day 2, freeze it.
*You don’t have to have to re-wrap chicken for freezing. It can be frozen in either its original wrapping or repackaged if you want. If freezing for longer than 2 months, for best quality, you may want to place in a freezer bag or over-wrap with heavy-duty foil, plastic wrap or freezer paper. Either way, once it’s frozen, chicken, and all other raw meats and poultry, are safe indefinitely in the freezer.
*When purchasing cooked chicken, make sure it’s hot upon purchase. Use it within 2 hours or cut it up into several pieces and refrigerate in shallow, covered containers. You can eat the leftovers within 3-4 days, either cold or reheated to 165 °F, or freeze it. Again, once frozen, the cooked chicken is safe indefinitely in the freezer. For best quality, use within 3-4 months.