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:
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Washing hands is essential before and after handling raw chicken, and should be done with soap and water for at least 20 seconds.
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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?
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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.
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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:
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Use a clean knife to remove excess fat or skin if unwanted.
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Make sure to clean the knife and cutting board immediately after use to avoid cross-contamination.
Marinating and Seasoning:
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Chicken can be marinated in a solution containing vinegar, lemon, salt, spices, or yogurt.
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Ideal marinating time: Between 30 minutes to 12 hours depending on the recipe.
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Marinating is not only considered for odor removal, but it also helps tenderize the meat and infuses flavors deeply.
Important Note:
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Do not reuse the marinade that raw chicken was soaked in, unless you boil it to kill bacteria.
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Do not leave chicken out of the refrigerator for more than two hours, especially in hot weather.
