Before You Cook

« Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.

« Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.

« Freeze uncooked chicken if it is not to be used within 2 days.

« If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.

« Thaw chicken in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.

« Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.

« For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.

« Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.

« When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.

While You're Cooking

« If chicken is stuffed, remove stuffing to a separate container before refrigerating.

« When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.

« Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.

« To check visually for doneness, pierce chicken with fork; juices should run clear — not pink — when fork is inserted with ease.

« Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.

« Marinade in which raw chicken has been soaking should never be used on cooked chicken.

After You Cook

« Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days — whole cooked chicken, an additional day.

« If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.

« If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.