The Butchers Blade / Cooking notes
How to cook chicken safely
Prepare chicken carefully, follow the cut’s instructions and check the centre before serving.
From preparation to plate
- Keep raw chicken refrigerated on the bottom shelf until you are ready to prepare it. Do not wash raw chicken.
- Use separate utensils and a board for raw poultry. Wash hands and clean surfaces after preparation.
- Follow the product instructions for your cut, weight and appliance. A whole bird, breast, thigh and prepared chicken meal need different methods.
- Check the thickest part with a clean thermometer, away from bone. Cook thoroughly before serving; for a whole bird, check more than one thick area.
- Cool leftovers promptly and refrigerate within 1–2 hours. Use within 48 hours or freeze and reheat only once until steaming hot throughout.
Serving and pairing ideas
Try lemon-herb potatoes and seasonal vegetables with Chardonnay, or sparkling apple juice.
Check before you serve
Colour alone is not a reliable temperature check. Chicken must be thoroughly cooked, including fillings in prepared products.
For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
Food Standards Agency cooking guidanceFor advice about your particular cut, call Lee on 01270 691283.