Tips, Tricks & Just Good Advice! > Food Safety Issues

Prepping Chicken...

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frogpond:
So I was just doing a little reading on prepping chicken for cooking, and I came across this article.  A couple of things it mentions that I hadn't heard, or go against what I have heard...

1. It says to never rinse chicken under running water.  The article states to simply just pat it dry without rinsing it...for sanitary reasons.

2. It also says to cook the chicken to an IT of 185 degrees.  That seems high to me..and higher than what I've seen suggested here. 

I'm no expert on the topic at all.  That's why I'm making this post to see what you all think.  The first time I did chicken legs..and when I did my first whole chicken, and my thanksgiving turkey..I rinsed them all in my kitchen sink before patting them dry with paper towels.  Is that the method you all use to "wash/rinse" ? 

Also, the temp gauge that came with my big easy only goes up to 170 I believe it is...so I don't know how to monitor the temp up to 185.  But, again, that seems high to me.  Do y'all use the 165 temp?



Thanks,
Justin

frogpond:
http://www.101cookingfortwo.com/the-art-of-drummies-oven-baked-chicken/

http://www.101cookingfortwo.com/chicken-rinse-not-rinse/

I guess it would help if I linked the articles..


Thanks,
Justin

Savannahsmoker:
I pull when internal temps of the breast are 160 degrees and the thigh 170 degrees.
While resting under a foil tent the temperature always rises about 5 to 10 degrees.

frogpond:

--- Quote from: Savannahsmoker on November 29, 2016, 12:05:35 PM ---I pull when internal temps of the breast are 160 degrees and the thigh 170 degrees.
While resting under a foil tent the temperature always rises about 5 to 10 degrees.

--- End quote ---

Thanks for the response.  The article I read was specifically referring to chicken drumsticks/legs.  But I'm not sure if that matters in the discussion or not.

Smokin Don:
I have always rinsed my chicken under water then pat dry and have never made anyone sick. Then I wash my hands and any utensil I used and the towel I used for my hands is put in the wash.

I brine most all chicken and take to 170-175 deg. breast IT. Don

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