Raw Chicken: How to Handle, Store, and Cook It Safely

Raw chicken can be a great start for many meals, but it needs respect. If you treat it right, you’ll avoid food‑borne illness and end up with juicy, flavorful dishes. Below are the basics you need to know before you open that package.

Storing and Thawing Raw Chicken

First thing: keep raw chicken cold. Store it in the fridge at 40°F (4°C) or lower, preferably on the bottom shelf so any drips don’t touch other foods. If you won’t use it within two days, wrap it tightly and freeze it. Use a freezer‑safe bag or airtight container to keep freezer burn away.

When it’s time to defrost, skip the countertop. The safest ways are in the fridge, in cold water, or in the microwave. In the fridge, plan for 24 hours for a whole bird and 12‑24 hours for pieces. For quicker thawing, seal the chicken in a leak‑proof bag and submerge it in cold water, changing the water every 30 minutes. Cook it right after thawing if you use the microwave method.

From Raw to Ready: Cooking Tips

Cooking raw chicken is all about reaching the right internal temperature—165°F (74°C). Use a digital thermometer and insert it into the thickest part without touching bone. This little step stops you from undercooking or overcooking.

Dry the surface with paper towels before seasoning. A dry skin crisps up faster, and seasonings stick better. Whether you’re marinating or just sprinkling salt and pepper, keep the marinate in the fridge and discard any leftover liquid after use.

For quick meals, cut chicken into bite‑size pieces, toss with oil and spices, and stir‑fry on high heat for 5‑7 minutes. If you prefer baked chicken, lay pieces on a wire rack over a sheet pan, brush with a little oil, and bake at 425°F (220°C) for 20‑25 minutes. The rack lets air circulate, giving you a golden crust without extra fat.

Don’t forget about cross‑contamination. Use separate cutting boards, knives, and plates for raw chicken. Wash everything with hot, soapy water right after contact. Clean your sink and countertops with a diluted bleach solution or an approved kitchen sanitizer.

Leftovers are safe if chilled within two hours and stored in shallow containers. Reheat them to 165°F (74°C) before serving. If you notice an off smell or slimy texture, toss it—better safe than sorry.

In short, treat raw chicken like a delicate guest: keep it cold, thaw it safely, season it well, and cook it thoroughly. Follow these simple steps and you’ll enjoy tasty meals without the worry of food‑borne bugs.