Cooking with Chicken

Chicken is versatile, nutritious and easy to cook. Giant Eagle® shows you how to safely handle and prepare it for a variety of meals.
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Never let raw or frozen chicken sit at room temperature.

Handling Raw Poultry

Raw meat can transmit dangerous bacteria, so never let raw or frozen chicken sit at room temperature. Raw chicken stored in the refrigerator should be cooked within two days. Frozen chicken can be stored up to a year.

  • After handling raw poultry, thoroughly clean all surfaces, utensils, cutting boards, knives and hands with hot soapy water.
  • Frozen chicken takes up to one day to thaw in the refrigerator. You can also run cold water over it in the sink or defrost it in the microwave. Once thawed, rinse the chicken with cold water before cooking.
  • Always serve cooked meat on a clean plate.
  • Leftovers can be stored in the refrigerator for up to two days.

Deboning Chicken Breasts

Boneless chicken cooks faster and is easier to prepare.

  • Loosen the breast bone and white cartilage by running the tip of your index finger around both sides of the bone. Pull out the bone in one or two pieces.
  • Insert the tip of the knife under the long rib bone. Resting the knife against the bones, use steady and even pressure to gradually trim the meat away from the bones.
  • Cut the rib cage away from the breast, cutting through the shoulder joint to remove the rib cage. Repeat on the other side.
  • Cut away the wishbone. Slip the knife under the white tendons on either side of the breast; loosen and pull out the tendons. If they’re too slippery, grasp the end of the tendons with a paper towel.
  • Remove skin if desired.

Flattening Chicken

Many favorite recipes, like our chicken marsala, require flattening boneless, skinless cutlets.

  • Place the uncooked chicken between two pieces of waxed paper or plastic wrap.
  • Using a meat mallet or tenderizer, pound the meat evenly, moving from the center outward until the meat is about 1/4 “ thick (density may vary).

Marinades and Rubs

Marinades add zest and flavor to chicken dishes and prevent the chicken from drying out during cooking.

Dry rubs are seasoning blends that are rubbed all over the chicken before cooking.

  • Place marinated chicken pieces in a plastic bag and refrigerate. Time varies greatly, from 15 minutes to two hours for boneless pieces, to one or two days with bones.
  • Always marinate in the refrigerator to prevent bacteria from growing. This applies when applying rubs in advance.
  • Don’t baste or sauce cooked chicken using the same marinade. Either make extra and set aside, or boil for two to three minutes to kill any bacteria.
  • Create your own chicken marinade with wine, vinegar, soy sauce, lime juice, salt or garlic.
  • Rub the chicken with spicy blackened seasoning; add fresh flavor with crushed basil, thyme or oregano.

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