From food safety and fresh stocks to giblets and grocery store tips, Gourmet Live‘s Kemp Minifie shares her top 10 tips for perfect poultry.
This will come as a shock to all of you who automatically rinse your poultry just before cooking. It certainly was for me. So what’s the big deal? Cross contamination! It’s the big bugaboo for the Food Safety and Inspection Service (FSIS), a division of the USDA. Rinsing your chicken is an ideal way to spew nasty pathogens all over your sink and the surrounding area. Consider even your dish rack, including the freshly washed utensils in it, contaminated if you give your chick a quick bath. Rinsing never did get rid of food-borne pathogens anyway, so why waste your time? The trick is to get your poultry onto the baking pan with the minimum amount of human contact, then wipe down your counters with hot soapy water. Better yet, follow the cleaning with a sanitizing solution of 1 tablespoon plain, old-fashioned liquid bleach in 1 gallon of water.
Download the free Gourmet Live app for nine more tips about shopping for, preserving and cooking one of the nation’s most popular proteins.