Poultry meat is a staple in many diets as it is cheaper than beef and pork, and it cooks quickly and easily. However, experts say there is no need to wash legs or fillets thoroughly. Doing so only makes things worse.
Fried, stewed, baked — chicken is good in any form. This meat product is the most commonly purchased, and online you can find a multitude of recipes for unusual yet delicious ways to prepare it, such as roasting legs or wings.
In any case, if you plan to have chicken for dinner, remember one important rule: do not wash the meat before cooking. Some cooks have a habit of thoroughly washing every piece — it sounds hygienic, but in reality, it can even be dangerous.
The Australian Food Safety Information Council published material stating that chicken should be thawed and then immediately cut or processed — no "bathing" procedures.
The fact is that washing raw chicken does not kill bacteria; on the contrary, it helps them "travel" around the kitchen.
"The meat is already washed during processing, so additional washing in your kitchen is unnecessary. You will destroy all harmful bacteria if you cook the poultry at a temperature of 75 °C and above," say experts from Australia.
When you rinse chicken with water, tiny droplets containing microbes scatter around: on the countertop, sink, towel, clothing, and neighboring food items. Various microorganisms inhabit raw meat, and Campylobacter bacteria are most commonly found on chicken carcasses. They can cause acute inflammatory disease of the small intestine — campylobacteriosis, which is characterized by diarrhea (often with blood or mucus), abdominal pain, general weakness, nausea and vomiting, and fever.
How to Properly Cook Chicken
First, thaw it in the refrigerator, microwave, or at room temperature on a separate plate. Ensure that the poultry does not "leak" onto other foods and items.
Second, cut the chicken on a special cutting board for meat. After that, thoroughly wash the dishes, hands, and countertop with soap and hot water. Third, never place cooked food on the same plate or cutting board that previously held raw poultry unless they have been thoroughly washed and dried.
And, of course, cook the meat until done: the internal temperature of the dish should reach at least 75 °C in the thickest part. It’s better to keep the poultry in the oven or pan a little longer than to eat it undercooked and risk food poisoning.
By the Way
Did you know that there are mistakes when cooking chicken that can make the dish unappetizing and lose its nutritional value? For example, you shouldn't boil the breast in boiling water, as the meat will become too tough and dry, losing all its juices. Chefs recommend pouring in just enough liquid to barely cover the meat; the water should only shimmer slightly, not bubble vigorously. Another great way to make boiled chicken tasty is to add chopped carrots, celery, onion, crushed garlic, and some herbs and spices to the water while cooking.
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