Don't wash your chicken: Culinary pro shares top safety tips to properly handle raw poultry.
Don't wash your raw chicken! Washing can spread germs from the chicken to other food or utensils in the kitchen. https://t.co/QlFpd1alG3 pic.twitter.com/bLB1ofcuh7
Before and after handling raw poultry, be sure to wash your hands, surface, knives, tools and cutting boards with warm, soapy water for 20 seconds. Pro Tip: Invest in two separate cutting boards, one for meat only and another for produce. Use tongs to handle raw and cleaned tools for cooked meat. Once the chicken is cooked, the risk of food poisoning is gone, but if there is any cross-contamination during cooking, there is still a risk for illness from consuming the raw produce.To cook chicken evenly, prepare a chicken breast by pounding it to achieve even thickness. Place chicken breasts on a sheet of plastic wrap, cover them with another sheet of wrap and give them a few whacks with a kitchen mallet, focusing on the thicker end.
Boneless, skinless chicken breasts are very common because they are easy to handle and require very little cooking time. They don't have much taste, though, so add a marinade beforehand or surround them with lots of flavor after they're done cooking.Kosher salt and freshly ground pepper for cookingPlace your chicken breasts on a wire rack over a sheet tray and sprinkle generously with salt and sugar. Leave them uncovered in the fridge overnight.
In a large, heavy-bottomed sauté pan, heat the olive oil on medium high to high heat. Stir in the butter. When the butter is foamy, add the chicken pieces to the pan. Do not crowd the pan -- if necessary, work in batches.
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