Chicken Shelf Life
& Freezing Directions

:: Storing:

Place the chicken on a plate in the coldest part of the refrigerator, which is usually at the back of the bottom shelf. Refrigerate cooked chicken in an airtight container for up to 3 days. Freeze well-wrapped raw chicken for up to 2 months, and cooked chicken for up to 1 month.

:: Preparing:

Remove and discard any excess visible fat from the chicken. Rinse well under cold running water, including inside the cavity if preparing a whole bird, and pat the surface dry with paper towels. Be sure to wash hands, utensils and work surfaces with hot, soapy water after coming in contact with raw chicken.

:: Cooking;

Versatile, mild-flavoured chicken can be cooked by a number of methods, including roasting, grilling, stir-frying, poaching, braising, grilling, frying and baking. It is also used in stews, soups and casseroles, and to make stock. A roasted or grilled whole chicken should stand for 10 to 15 minutes before it is carved. This allows the meat's juices to settle and makes carving easier. No matter how it is prepared, be sure to cook chicken thoroughly to kill salmonella or other harmful bacteria. Bone-in chicken pieces are done when a fork can be easily inserted and the juices run clear.
A good tip is to look for a shrinkage of the skin around the extremities of the chicken, and a clear liquid between the meat muscles or just under the skin. Cut into the centres of boneless chicken pieces with a paring knife to determine doneness. If the meat is completely white with no pink colour, it is thoroughly cooked.

To prevent browning of the extremities
of a chicken when roasting, cover the legs, wings and breast with foil.

In a large pot combine 2 kg chicken bones (which can be roasted or use leftover-roasted carcasses) and a couple of onions, 1/2 head of celery and a few carrots all roughly chopped. Season with a bay leaf, parsley stalks and some peppercorns. Cover with water approximately 5 litres.
To flavour the stock further you can add some leeks or mushrooms or any other vegetables except those high in starch such as potatoes which will make the stock cloudy. Simmer uncovered for 2-3 hours
or until reduced by half. During simmering skim the stock of scum sitting on the top. Strain.

*For extra flavour, leave the bones in the stock for a few hours, but remove them before refrigerating the stock.