Buying

• • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
  • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
  • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
  • Look for product that is still within the use by date
  • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling

• • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
  • Use any chicken within two days of purchase.
  • When preparing
    • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
    • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
    • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
  • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:

• • National Chicken Council.org | Food Safety Tips
  • CDC | Chicken Food Safety

Bone-In Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 170ºF

• Leg quarters – 15-20 minutes per pound
• Thighs – 15-20 minutes per pound
• Breast/Split Breast – 20-25 minutes per pound

Boneless Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 165ºF

• Thighs – 10-15 minutes per pound
• Breast/Split Breast – 15-20 minutes per pound
• Tender Strips – 10 minutes per pound

Whole Chicken:

Cook at 350ºF until internal thermometer temperature of chicken is 180ºF

• Fryer/Boiler 3-4 lbs – 1.5 hours per pound
• Roaster 5-7 lbs – 1.5-2.25 hours per pound