Thaw frozen chicken meat completely prior to cooking by placing in refrigerator or defrosting in a microwave oven. Before cooking, check there are no ice crystals left in the body cavity and that legs and thighs are soft and move easily. Do not thaw at room temperature as this will allow bacteria to multiply to potentially hazardous levels.
As raw meat juices may contain bacteria, prevent it spreading by using different utensils (chopping boards and knives) for preparing raw meat than those used for preparing other foods.
Marinating meat should be kept in the refrigerator
There is also a handy full colour Food Safety Flyer available for download; print it off and stick it on the fridge!
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