They say you shouldn't rinse chicken before cooking because it just spreads bacterial contamination (and I agree). But how, then, am I supposed to deal with brining chicken, which involves both dumping out raw chicken water and rinsing the raw meat? (Assume I am not interested in dry brining.) [more inside]
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
I accidentally switched the oven off part way through roasting my chicken and left it off for 30-45 minutes. Can I put the oven back on again and end up with a safe-to-eat chicken? [more inside]
Food safety-filter. Was this cooked, frozen chicken breast mishandled, or am I giving in to my own hypersensitive food safety guidelines? [more inside]
Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday... [more inside]
Should I eat this cooked chicken in my fridge? 6-7 days old, and in a zip-loc. [more inside]
Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? [more inside]
POULTRY FILTER: I bought a pound and a half of chicken last weekend. The sell-by date on the package was August 18. I usually cook all the chicken I buy before the sell-by date, but screwed up and haven't cooked one of the pieces. It's now two days past that date. Do I freeze this piece or throw it away? How do you know if chicken has gone bad? If its any help in this diagnosis: It looks and smells fine ... thank you, ask metafilter, as always, for your time and wisdom on these pressing concerns of mine! I for one would hate to throw away perfectly good chicken.