Properly preparing chicken is the first and important step to ensure a healthy and safe meal. Many cases of food poisoning are associated with not following safety standards when handling raw chicken. Therefore, here’s an expanded explanation of this stage:
Personal Hygiene:
Washing hands is essential before and after handling raw chicken, and should be done with soap and water for at least 20 seconds.
If you use gloves, remember that they are not a substitute for cleanliness, and should be disposed of immediately after preparation.
Should We Wash Raw Chicken?
It is not recommended to wash chicken under water, as water spray can transfer bacteria (such as Salmonella) to the sink, table, kitchen utensils, and even other food.
Instead of washing, you can wipe the chicken with clean paper towels to remove any excess fluids, disposing of the paper immediately.
Removing Unwanted Parts:
Use a clean knife to remove excess fat or skin if unwanted.
Make sure to clean the knife and cutting board immediately after use to avoid cross-contamination.
Marinating and Seasoning:
Chicken can be marinated in a solution containing vinegar, lemon, salt, spices, or yogurt.
Ideal marinating time: Between 30 minutes to 12 hours depending on the recipe.
Marinating is not only considered for odor removal, but it also helps tenderize the meat and infuses flavors deeply.
Important Note:
Do not reuse the marinade that raw chicken was soaked in, unless you boil it to kill bacteria.
Do not leave chicken out of the refrigerator for more than two hours, especially in hot weather.
