blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,397
This is a public service announcement due to *appendix A* below.
Preparing a chicken or turkey from the store.
If it is frozen, let it thaw in the refrigerator, finish thawing by letting cool water run over and through it until it is thawed at least on the outside and on the interior cavity. Or thaw by letting it sit in a sink of cool water submerged until thawed. Do not let it become warm.
Remove it from the plastic wrap.
REMOVE the paper and plastic pad from the outside that it sat on.
Wash the chicken. Rinse it with water, inside and out, some rinse it with slightly soapy water using a little dish detergent and water to remove the oils and any chance of bacteria picked up in the food processing plant.
REMOVE the giblet bag, made of plastic or paper.
Pat the chicken dry. (or the turkey)
Proceed to your recipe.
*Appendix A* I spent the evening taking slow cooked chicken off the bone, and had to fish out the giblet bag and the plastic and paper pad that was below the chicken, because the helper didn't realize they had to be removed or they existed before they put them in the slow cooker. I don't even want to go into the lecture about food poisoning from not washing the poultry, the wrongness of cooking in plastic, or having foreign objects in your food, but feel free! Sheesh! I wouldn't have posted but this is obviously not common knowledge.
Preparing a chicken or turkey from the store.
If it is frozen, let it thaw in the refrigerator, finish thawing by letting cool water run over and through it until it is thawed at least on the outside and on the interior cavity. Or thaw by letting it sit in a sink of cool water submerged until thawed. Do not let it become warm.
Remove it from the plastic wrap.
REMOVE the paper and plastic pad from the outside that it sat on.
Wash the chicken. Rinse it with water, inside and out, some rinse it with slightly soapy water using a little dish detergent and water to remove the oils and any chance of bacteria picked up in the food processing plant.
REMOVE the giblet bag, made of plastic or paper.
Pat the chicken dry. (or the turkey)
Proceed to your recipe.
*Appendix A* I spent the evening taking slow cooked chicken off the bone, and had to fish out the giblet bag and the plastic and paper pad that was below the chicken, because the helper didn't realize they had to be removed or they existed before they put them in the slow cooker. I don't even want to go into the lecture about food poisoning from not washing the poultry, the wrongness of cooking in plastic, or having foreign objects in your food, but feel free! Sheesh! I wouldn't have posted but this is obviously not common knowledge.