Research shows that improper food handling and preparation cause 97% of foodborne illness outbreaks. Fortunately, proper handling of chicken prevents foodborne illness from salmonella and other bacteria that can come from raw or undercooked poultry and other foods. Keep these safe handling tips in mind:

• Wash all surfaces and utensils that come in contact with the chicken in hot, soapy water before and after handling raw poultry, including the sink, countertop, and your hands.
• Never place cooked chicken on a plate or surface where raw chicken has been placed unless the surface has been thoroughly washed.
• Rinse chicken under cold running water and pat dry with paper towels.
• Do not place raw chicken on the countertop to avoid leaving bacteria that may contaminate other food.
  
  
  

Stuffing makes roasted whole chickens, roasters, and Cornish Hens even more festive and flavorful. Ingredients often vary by family or regional tradition and can be mixed and cooked in the bird or baked separately. Typical stuffing ingredients include bread cubes, corn bread, rice, ground meats, cooked giblets, mushrooms, onion, celery, garlic, fresh or dried fruit, herbs, and a variety of seasonings.

How to Stuff a Whole Chicken:

• Make the stuffing in advance to save time, then cover, and store it in a separate container in the refrigerator until it’s time to roast the chicken. Never stuff the cavity until just before roasting. The longer the stuffing stays in raw poultry, the more likely it will be contaminated by bacteria in the chicken cavity.
• Fill the cavity no more than 3/4 full and don’t overpack; the stuffing will expand as it cooks and absorbs juices from the bird. A good rule of thumb is to use 1 cup of stuffing for each pound of chicken. Use 1/2 cup of stuffing for Cornish Hens. If you have extra stuffing, bake it separately.
• If desired, close the opening by trussing after the cavity is loosely filled. This keeps the wings and legs close to the chicken body. Trussing is optional, but it makes the cooked bird look better and roast more evenly. The easiest trussing method is to tuck the wing tips under the body and tie the legs together with string at the end of the drumsticks. Or, you can secure the stuffing and legs with metal skewers and string, loop string alone, or use the more complicated French needle and string system.
• A unique way to stuff chicken is to place the stuffing between the meat and skin. It takes less stuffing and looks especially attractive.
• Cook stuffed poultry 20 to 30 minutes longer than unstuffed birds. The chicken is done when a meat thermometer inserted in the center of the stuffing registers 165°F and the thigh registers 180°F.
• Remove stuffing immediately after roasting and serve it separately. Never leave stuffing in the cooked chicken. Refrigerate leftovers promptly.

How to Stuff Boneless Breasts and Thighs:

1. Pound boneless breasts or thighs to a uniform thickness, 1/4-inch.
   
2. Place about 2 tablespoons stuffing in the center, leaving a 1/2-inch border around edges.
   
3. Roll up meat and completely enclose stuffing; secure with wooden toothpicks, if needed.
4. Place rolls, seam side down, in a lightly greased baking dish. Bake; remove toothpicks before serving.
   
   
   

Soaking chicken in a liquid marinade before cooking is an easy way to impart flavor throughout the meat. It also helps keep the chicken moist when it’s cooked by a dry-heat method such as grilling or broiling. For safety and flavor, keep these tips in mind.

• Marinate chicken in a non-metallic container such as a heavy resealable plastic bag or a glass, plastic, or ceramic container to keep acidic marinade ingredients like vinegar, lemon juice, or wine from reacting with the container.
• Chicken absorbs flavors quickly, so even marinating it 30 minutes can be enough to add flavor. The longer it marinates, the stronger the flavor.
• Always marinate in the refrigerator in a covered container or closed bag. In rigid containers, place chicken in a single layer and turn it occasionally to cover all sides with the marinade.
• Either cook or discard marinade used on raw chicken. Raw chicken may contain bacteria that can contaminate the marinade.
• To use marinade for basting during cooking or in a sauce to be served with the chicken, bring the used marinade to a boil before using it a second time. Boiling will kill any bacteria present.
• Another option for using marinade in sauces without boiling it first is to divide the marinade and reserve some for sauce or basting during cooking, then use the remaining to marinate the raw chicken.

With Rubs:

A rub-on seasoning mixture is a form of dry marinade that imparts flavor in a short time. Hand-rub the seasoning mixture directly onto the meat and cook immediately. Or, cover, and place the chicken in the refrigerator 30 minutes or longer, depending on the intensity of flavor desired.

With Basting Sauces:

Brushing homemade or store-bought sauces or juices onto chicken while it cooks adds flavor to the surface of the meat. Some sauces are applied at the beginning of cooking. But, most are brushed on during the last 15 to 20 minutes of cooking to prevent the chicken from burning, especially if the sauce contains sugar or a tomato base.

With Coatings:

Coatings seal in the chicken’s natural juices and add a unique flavor. The most common coatings are seasoned flour and breadcrumbs, but other popular ingredients include cornmeal, chopped nuts, crushed cereal, grated hard cheese, crushed corn tortillas, and potato chips. To make the coating adhere, first dip the chicken into milk, beaten egg, melted butter, or yogurt. Refrigerating the coated chicken about 30 minutes before cooking will further bind the coating to the chicken.

With Skin:

To add extra flavor during cooking, leave the skin on the chicken and apply seasonings between the skin and chicken meat. Skin also helps keep the meat moist. Half the fat from chicken is in the skin, but is not transferred to the meat during cooking. So leave the skin on during cooking for flavor, and remove it after cooking, if desired, to reduce fat content.

COOKING CHICKEN:

Because chicken must be eaten well done, never medium or rare, no one is likely to encounter foodborne illness from cooked chicken. To prevent bacteria in cooked chicken make sure it is prepared safely and cooked thoroughly. Here are a few ways to tell if the chicken is done.

With a Meat Thermometer

• Use a meat thermometer for the most accurate test for doneness.
• To check whole chicken, insert the tip of the thermometer into the thickest part of the thigh without touching the bone. Whole chicken is done when the internal temperature is 180°F.
• Cook bone-in parts to 170°F.
• Cook boneless parts to 160°F.
• Cook stuffing to 165°F.

Other Tests for Doneness

• Juices should run clear, not pink, when chicken is pierced with a fork.
• Chicken is done when a fork can be inserted with ease, thus the term “fork-tender.”
• The leg of a whole cooked chicken should move freely when lifted or twisted.
• When in doubt, remove the chicken to a plate and cut it with a knife to be sure the meat is opaque and no longer pink in the center or near the bone.
  
  
  

Chicken is incredibly versatile and can be prepared by any cooking method. Follow the instructions below for specific ways to cook chicken by roasting, grilling, frying, and stewing.

To roast is to cook, uncovered, in an oven. For the rotisserie or spit cooking method of roasting, the chicken is suspended in the center of the oven or grill on a spit or rotisserie rod, so it browns evenly on all sides as it cooks.

Steps For Conventional Roasting:

1. Remove giblets from cavity and remove excess fat. Rinse and pat dry. Season as directed in recipe, or stuff and truss. If using stuffing, pack lightly and use no more than 1 cup of stuffing for each 1 pound of chicken; do not overpack.
• Trussing to close the opening is optional, but it makes the cooked bird look better and roast more evenly. The easiest trussing method is to tuck the wing tips under the body and tie the legs together with string at the end of the drumsticks.
2. Place chicken breast side up on a rack in a shallow open roasting pan. The rack lets heat circulate under the chicken for even cooking and a crisp skin on all sides.
3. Brush surface with oil, butter or margarine; sprinkle with salt and/or paprika, if desired. Butter and paprika help give the skin a nice golden brown color.
4. Cook, uncovered, in a preheated 350°F oven 20 minutes per pound if stuffed, 15 to 17 minutes per pound if unstuffed. Baste several times during cooking with pan drippings, oil, or butter.
5. When done, remove chicken to carving board and let stand 15 to 20 minutes before carving to allow meat to firm and juices to soak back into meat.

Steps For Rotisserie Or Spit Roasting:

1. Remove giblets from cavity and remove excess fat. Rinse and pat dry. Season as directed in recipe, or stuff and truss. If using stuffing, pack lightly and use no more than 1 cup of stuffing for each 1 pound of chicken; do not overpack.
• The chicken needs to be trussed for rotisserie cooking so it will keep its shape while turning on the spit. The easiest trussing method is to tuck the wing tips under the body and tie the legs together with string at the end of the drumsticks.
2. Brush the outer surface with oil. Or, tie strips of bacon around the chicken when trussing and the chicken will baste itself as it turns. Follow oven or grill manufacturers’ instructions for securing chicken on the spit and operating the rotisserie.
3. When done, turn off heat and allow the chicken to continue turning on the spit 15 to 20 minutes before removing to allow meat to firm and juices to soak back into meat.
   
   
   

Grilling and broiling are both methods of direct, dry heat which cook chicken quickly and seal in natural juices. With broiling, the heat comes from above; with grilling it comes from below. For both methods, basting chicken with oil or a marinade during cooking helps seal in juices and keeps the meat moist and tender.

Combination Cooking For Speed:

Chicken may be partially precooked in the microwave oven before grilling or broiling it to cut cooking time and maintain juiciness. Here’s how:

1. Place chicken on a microwave-safe rack or dish with thickest part of chicken at the outer edges. Cover with wax paper.
2. Microwave chicken three-fourths of time suggested in the manufacturer’s manual. Turn chicken over and rotate the dish halfway through cooking.
3. Complete cooking in the oven, broiler, or on the grill to crisp the skin. Be sure to finish cooking immediately; partially cooked chicken can encourage bacteria growth.

Steps To Grilling:

1. Lightly coat the grill rack with cooking spray or brush with oil to prevent sticking. Place the rack 4 to 6 inches from heat.
2. Light charcoal briquettes at least 30 minutes before cooking. Coals are ready for cooking with covered with gray ash. Spread out coals evenly. If using a gas grill, follow manufacturer’s instructions for preheating.
3. Place chicken on grill skin-side-up and arrange small pieces near edge of grill. Cook according to the cooking times chart on this web site. Use tongs, not a fork, to turn chicken every 5 minutes for even cooking and to prevent burning. (Juices are lost if the meat is punctured.)
4. Remember that most barbecue sauces are tomato-based and contain sugar, and burn easily. Baste with these only during the last 15 to 20 minutes of cooking.

Steps To Broiling:

1. Place oven rack 4 to 6 inches from heat and preheat broiler. While broiler heats, season chicken and place skin-side-down on a greased rack in broiler pan.
2. Broil chicken, using approximate grilling times on the cooking times chart of this web site. Cook until chicken tests done and is browned, brushing both sides with marinade, sauce, butter, or oil during broiling.
   
   
   

Frying is a dry heat method of cooking that uses some form of fat (butter, margarine, or oil). When frying with butter or margarine, add some oil also to keep the butter or margarine from burning. Variations of frying include sautéing (also called pan-frying), stir-frying, shallow-fat frying, and
deep-fat frying.

Steps To Sautéing Or Pan-Frying:

Chicken cooks quickly when sautéed in a small amount of fat over direct medium-high heat.

1. Rinse chicken and pat dry. Chicken must be very dry for best results.
2. Heat a small amount of fat in a skillet over medium-high heat. Place chicken in the skillet in a single layer, skin-side down. If all the pieces will not fit in the skillet without overlapping, cook them in batches. Cook until well browned on both sides.
3. Boneless breasts or thighs usually are done when browned on both sides, but test for doneness to be sure. Larger, bone-in pieces need to cook longer over lower heat; just turn frequently during cooking.

Steps To Stir-Frying:

Stir-frying is a quick and easy way to cook uniform size pieces of boneless chicken and/or vegetables in a skillet or wok. If cooking vegetables with the chicken, determine which vegetable takes longer to cook and add it first.

1. Heat the wok or skillet and add a small amount of oil.
2. When oil is hot, add chicken and stir constantly until done, adding remaining ingredients according to recipe instructions.

Steps To Shallow-Fat And Deep-Fat Frying:

To shallow-fry, food is cooked in about 2 inches of heated oil, or enough to half cover the food, in a large heavy skillet over medium heat.

To deep-fry, food is cooked in a deep pan in enough hot fat to completely cover it.

The key to crispy chicken is to keep the temperature a constant 365°F. At this temperature, the oil seals the chicken and prevents it from absorbing too much fat. Chicken is dry, overbrowned and not done on the inside if the oil is too hot. If the oil is not hot enough the chicken will be greasy.

1. Heat oil in a skillet or deep-fat fryer until temperature reaches 365°F, or a 1-inch cube of bread browns in oil in 1 minute.
2. While oil heats, season chicken and dip in batter or dredge in flour.
3. Use tongs to place chicken in oil a few pieces at a time. (Adding too much chicken at once will cool the oil too quickly.) Cook until done, about 10 to 15 minutes on each side to shallow-fry, and about 10 to 15 minutes total to deep-fat fry, depending on sizes of chicken pieces. Remember pieces of white meat cook faster than dark meat and small pieces cook faster than large ones.
4. Remove chicken from oil and drain on paper towels.
   
   
   

In moist-heat cooking methods, food is cooked with or in liquid. Chicken is simmered in wine, water, stock, or other liquids when poached, braised, or stewed. A pan of water or liquid is placed below chicken on a grill to smoke it. Microwave cooking is also a method of moist-heat cooking.

Poaching is best for boneless, skinless chicken needed for salads or other recipes using cooked chicken. One pound of boneless, skinless chicken yields about 2 to 2-1/2 cups of chopped, cooked chicken.

1. Place chicken in a single layer in a saucepan or skillet; add enough liquid to cover chicken by 1/2-inch. For extra flavor, add bay leaf, garlic, quartered onion, chunks of carrot and celery, parsley sprigs, peppercorns, or salt. Bring to a boil, cover and reduce heat. Simmer 12 to 15 minutes.
2. Check for doneness early because overpoaching makes chicken tough. Drain, cool, and refrigerate or freeze until ready to use.
   
   
   

BRAISING AND STEWING:

Braising and stewing, methods of long, slow cooking, are ideal for large, bone-in chicken pieces such as quarters, and for older, larger birds such as stewing or baking hens. Mature birds need to be cooked longer than younger birds to tenderize the meat and develop flavor.

Unlike stewing, braising chicken requires browning it in fat on the stove or in the oven before simmering. For both stewing and braising, a tight-fitting lid is important to keep liquids from evaporating during cooking.

Braising

1. Add a small amount of fat to a large, deep skillet or Dutch oven and place over medium-high heat. While skillet heats, lightly coat chicken with flour.
2. Place chicken in hot skillet and brown about 5 minutes on each side. Discard fat (keep 1 tablespoon in skillet for flavor, if desired).
3. Add enough liquid to just cover chicken. Bring to a boil, reduce heat to simmer, cover, and cook several hours or until meat is fork-tender. Add more liquid during cooking, if needed.

Stewing

1. Place chicken in large, heavy, deep pot or Dutch oven. Add enough liquid to just cover chicken; add seasonings.
2. Bring to a boil, reduce heat to simmer, cover, and cook several hours or until meat is fork-tender. Add more liquid during cooking, if need.
   
   
   

Smoking is a slow cooking process that results in moist, tender, uniquely flavored chicken.

1. Place charcoal in pan at the bottom of the smoker and light briquettes. When charcoal turns to gray ash, add water-soaked wood chips directly to charcoal pan. When lit, the smoking chips provide a special flavor related to the type of wood burned. (Hickory, pecan, apple, and mesquite are popular for smoking.)
2. Place the water pan directly above the pan of charcoal and wood chips and add water to pan. Burning charcoal and wood heats the water and keeps the heat low, moist, and even.
3. Place chicken on grill rack above water pan. Smoke boneless chicken breasts for 30 to 40 minutes, breast quarters for 50 to 60 minutes, and whole chickens 4 to 5 hours.
   
   
   

To keep cooked chicken safe to eat, follow these guidelines:

• Never leave cooked chicken at room temperature longer than 2 hours. If it’s not served right after cooking, keep it hot (between 140°F and 165°F), or refrigerated at 40°F or less.
• Reheat leftovers completely before eating. Chicken will be moister if covered when reheated.
• Store chicken for picnics or lunches in an insulated container or ice chest until time to eat.
• Store cooked, cut-up chicken in the refrigerator no longer than 2 days; use or freeze whole chicken within 3 days.