Package and separate: When you’re storing raw foods in the fridge, place them in sealed containers or plastic bags on the bottom shelf or in a designated drawer.

Marinades: When marinating, discard any leftover liquid. Make sure to wash and sanitize your brush or use separate brushes when marinating raw and cooked foods. If you want to use a marinade for basting or as a sauce, set aside some of the marinade before pouring over the raw chicken. Only use marinade that has not come into contact with the raw chicken for basting or dipping.

Rubs and spices: Discard any spice mix or dry rub that has come into contact with raw chicken.

Cutting board safety: When using a cutting board, it’s important to wash it with hot, soapy water and regularly sanitize it with a weak solution of bleach and water. Use different cutting boards for meat and poultry, fruits, vegetables, and bread. Have a dedicated cutting board for meat and poultry. Do not use a wood cutting board for meats, they are porous and create ideal environments for bacteria to grow. Instead use glass, plastic or acrylic cutting boards that are dishwasher safe and can be sanitized with a weak bleach solution.

It isn’t necessary to wear gloves on your hands while handling raw chicken as long as you properly wash your hands afterwards.

If you have a cut on your hand, it may be a good idea to wear disposable gloves while working with any raw meat to prevent infection.

Chicken is a staple protein for many people, but getting it just right can sometimes be tricky. Here are some simple tips to help you make sure that your chicken turns out juicy and delicious every time:

• Use a meat thermometer to ensure you do not accidentally overcook the chicken
  Overcooking chicken is a common mistake and quickly leads to tough and dry chicken. Using a meat thermometer is an easy way to know when the chicken is done so that you can avoid drying it out.
• Let your chicken rest after you take it out of the oven or off the grill
  Loosely cover the chicken with foil and let it sit at room temperature, so the juices can settle back into the meat. Boneless chicken and bone-in pieces should rest 5-10 minutes. Let a whole roast chicken rest for 15-20 minutes.
• Consider using a brine or marinade
  Brining or marinating your chicken not only helps keep it moist, but can also inject a lot of extra flavour into your meal.

Once chicken has been cooked it should be stored in a fridge or freezer within 2 hours.

Once in the fridge, chicken that has been cooked can last for up to 3 days.

If placing it in the freezer, you can expect it to keep for 3 months.

Storage tips:

• Keep your fridge temperature between 40F (4C) and 32F (0C).
• Keep your freezer temperature below 0F (-18C).

Thawing Methods and Times

Never thaw chicken at room temperature or on the counter. These methods provide the ideal environment for bacteria growth. Be sure to cook thawed chicken within 48 hours.

Thawing Chart

Refrigerator thawing:

Thawing in the refrigerator is the safest method of preparing frozen chicken, but it also takes the longest to defrost. When thawing chicken in the refrigerator, should be wrapped and placed on a plate with edges in the bottom of the fridge to avoid drippings from contacting other food. For this method, you should plan on approximately 10 hours per kilogram of chicken or 5 hours per pound.

Cold water thawing:

To thaw chicken faster, place it in a resealable freezer bag in a bowl of cold water in the sink. It is important that the water is cold, as warm water can encourage bacteria growth. Additionally, it’s important that the water be changed every 30 minutes to maintain the temperature of the water. This method typically takes 2 hours per kilogram or 1 hour per pound. Make sure that the sink and the surrounding area you are thawing in is cleaned immediately with a mild bleach solution when you’ve finished.

Microwave thawing:

Though it can sometimes dry out or cook the edges of chicken, when you’re in a hurry and you’re preparing chicken pieces, microwave thawing is the best way to go. When defrosting in a microwave, chicken should be loosely covered and the pieces turned, separated, and rotated several times during thawing to ensure even defrosting.

It’s also important to defrost chicken on a low setting, otherwise the outside may cook while the inside stays frozen. Most microwaves have a poultry defrost setting, so use that if you have it. If not, a general rule to use is about 10-15 minutes per kilogram or 5 minutes per pound. Be sure to check your chicken often to ensure that it is thawing evenly and not overcooking or drying out.

Source:  Chicken.ca – Cooking School