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Chicken and Meat

Appears in
Students' Cookbook
Students' Cookbook

By Sophie Grigson

Published 1993

  • About
If I was told that I could only eat one type of meat for the rest of my life, it would have to be chicken: it is far and away the most versatile of meats. However, there are a few guidelines to remember when preparing and cooking poultry, since undercooked chicken may carry salmonella bacteria, which can cause food poisoning. Salmonella is destroyed by thorough cooking, so take these precautions:
  • Keep raw chicken well wrapped in the fridge on the lowest shelf, where it can’t drip on to food that will be eaten without further cooking.
  • Wash your hands and all utensils thoroughly after preparing chicken.
  • Make sure frozen chicken is completely thawed before cooking.
  • To test if chicken is cooked right through, push a skewer or the tip of a small sharp knife right down into the thickest part of the joint or bird. Look at the juice that oozes out and have a quick peer at the flesh. If the juices run clear the chicken is cooked; if they run pink a few minutes’ further cooking is required.
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