Cooking & reheating chicken
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!
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