Chicken Cooking Hints

:: Cooking Know-How

Set the timer in the kitchen for approx 5 min. on each side so you don't forget to turn the chicken. Don't overcook the chicken - grill just until the juices run clear.

:: Safety:

Always wash hands, preparation surfaces, and utensils in hot, soapy water before and after contact with raw chicken. Never allow cooked chicken to sit at room temperature for more than 2 hours. If it is not to be eaten immediately, cooked chicken should be kept hot at more than 70°C, or refrigerated after it has cooled.

:: Thawing:

Thaw chicken in the refrigerator, in the microwave, or under cold running water - never on the countertop at room temperature, which provides bacteria with
an ideal temperature to grow. When thawing chicken in the refrigerator, be sure to place the raw chicken on a plate on the bottom shelf to prevent the raw juices from dripping onto other foods or refrigerator surfaces.

:: Cutting:

Cutting boneless skinless chicken breasts into pieces can be a slippery task. Make it safer and prevent the knife from slipping
by cutting the chicken while it is partially frozen. The firmer chicken is much easier
to cut and handle.

:: Storing:

Packaged fresh chicken should be refrigerated in the coldest part of the refrigerator. Freeze uncooked chicken if it
is not to be used within 2 days. If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 6 months.

:: Freezing:

If you use boneless, skinless chicken breasts often in recipes, package them for the freezer in recipe-size portions. This lets you thaw only the amount you need and prevents extra pieces of raw chicken, which are very perishable, from spoiling.

:: How to Grill Chicken

For best results, grill chicken under a medium flame. Ensure the pieces are of even thickness. For best results, butterfly the chicken into pieces no more than 2 cm thick. Chicken legs and thighs will take slightly longer to cook than chicken breasts, depending on thickness. Before placing chicken pieces on the grill, remove any excess skin and fat from the chicken to avoid flare-ups.

:: Thawing Chicken in the Microwave

When thawing chicken in the microwave,
for best results ensure all pieces are of even thickness. Thaw chicken pieces in a microwave safe container in a single layer, on defrost or other low setting. After frozen chicken is thawed in a microwave oven, cook it immediately as some areas will often begin to heat during the thawing process, causing bacteria to multiply. Chicken thawed in the microwave should be cooked completely before refreezing.

:: Freezing Chicken in Convenient Portions

If you frequently use boneless skinless chicken breasts in recipes, package them for the freezer in recipe-size portions. For best results, freeze the chicken as soon as possible after purchasing it. Wrap it tightly in plastic wrap, then in heavy-duty foil. Label and date each package to help keep track of the storage time. To use, remove the amount of chicken from the freezer that you need and place it in the refrigerator to thaw overnight.

:: How to stir fry chicken

Prepare the chicken by slicing the meat along the grain into even sized pieces,
no more than 1.5 cm in thickness. Drizzle enough chicken pieces for 2 people with 1 teaspoon peanut oil; add to a pre heated wok. Cook the chicken over a med-high heat for 2-3 minutes, or until lightly coloured. Always cook chicken in small batches to prevent it stewing in its own juices. Remove the chicken pieces form
the wok, add the vegetables. Return the chicken to the wok with the last vegetables and any sauces or marinades. Ensure chicken has cooked through by testing
a sample piece.