Handling Poultry

Remove the original packaging from a fresh bird then place on a rack over a plate. Cover loosely and store in the refrigerator (l-S°C) away from cooked meats. Store any giblets separately in a covered bowl.

Always check the label on frozen birds and portions for freezer storage times. Frozen poultry must be defrosted completely before cooking, Thaw in the original packaging on a plate in the refrigerator allowing 3-5 hours per 450 g. Remove any giblets as soon as possible. Cook the bird within 12 hours of thawing and do not refreeze. Raw poultry is susceptible to bacterial growth so clean work surfaces and all preparation utensils after use. To store cooked poultry, cool it quickly then cover and store in the refrigerator for 2-3 days.