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E-mail:
02 9929 4077

acmf@chicken.org.au
Cooking & reheating chicken
Cook thoroughly. The high temperatures reached in roasting, baking, frying and boiling kill most food poisoning bacteria. Use a skewer to check that chicken meat is properly cooked by piercing deeply through the thickest part of the meat - when cooked properly, the juices will run absolutely clear, not pink.
  • You can use a food thermometer to check the temperature at the centre of the thickest part of the meat.
     
  • When it reaches 75 ºC, it is thoroughly cooked.
     
  • Stuffing should be treated with special care. Stuff loosely (not more than 2/3 full) just before cooking and remove stuffing immediately after cooking.  Alternatively, cook stuffing separately.
     
  • If you want to keep cooked chicken hot, keep above 60ºC.
     
  • Re-heat leftovers to at least 70ºC for a minimum of 2 minutes

 

A meat thermometer makes it safe and easy to determine when the meat is cooked right through.  When the thermometer reaches 75 ºC, the chicken is ready. 

 

There is also a handy full colour Food Safety Flyer available for download; print it off and stick it on the fridge!

Click here to go to next step: Storage of cooked chicken

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