Chicken is an extremely versatile poultry that can be incorporated into nearly several meal course or food classes: soup, appetizer, salad, entree, sandwich, pizza and pasta. The single thing perhaps it cannot be worked into is dessert, though many cuisines mix chicken with sugary sauces and even fruits. Pretty much all the cuisines of countries have innumerable versions of dishes readied from chicken.
When preparing chicken, special attention must be taken to fend off contamination as fowl products and eggs can carry bacteria, specifically salmonella that can induce food poisoning if not prepared totally. Additionally the handling of raw chicken must be considered as instruments like knives, storage ware, serving containers, and chopping boards can be infected with the bacteria when it comes into contact with the bird. To be positive, rinse everything in hot water when preparing with chicken and other food items like salads. Some even use color coded chopping boards (red for chicken, blue for other meats, green for vegetables, etc.) to eradicate such risks.
Speaking of contamination and bacteria, it goes without saying that chicken must be prepared exhaustively to exterminate any detrimental agent and yield a hearty dish. Especially with fixing a whole bird like a roast or stuffed chicken, it is recommended to use a meat thermometer which signals the doneness of the bird all through to the center. In the absence of a thermometer, there are some rules of thumb on how long a bird is fixed given the oven temperature and the weight of the bird. Another tip is to insert a knife to the thickest or deepest section of the bird and lightly touch it to the lips. If it is warm, the dish is finished.
But then, look not to overcook chicken as it has the tendency to dry out. When using dry heat like baking and roasting, you can baste the chicken with a marinade or olive oil to keep the meat moist as it cooks.
Do not let the slim risk of food poisoning discourage you from setting this great poultry product. Just follow good kitchen sanitation and readying time and you’ll be alright. Chicken is high in protein and naturally lean in fat if the skin is taken out prior to serving. It is not recommended to remove skin particularly the breast before cooking as it tends to dry out the meat.
Other health considerations is utilizing free range and organic chickens which are farmed without synthetic feeds, growth hormones and/or are granted to pasture in an open area rather than cramped in coops.