Not Your Mother's Slow Cooker Family Favorites by Beth Hensperger

Author:Beth Hensperger [Hensperger, Beth]
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt

Safe Poultry Practices

Thaw poultry in the refrigerator in its original wrapping with a plate underneath to catch any drips. It is important that the bird remain cold while thawing. A whole bird takes about 24 hours per 5 pounds to thaw; parts will thaw in 12 hours. Refrigerate cooked poultry within two hours of cooking, never letting it come to room temperature before refrigerating. Never buy frozen poultry that has frozen liquid in the package, which indicates it was frozen after sitting for a while or was refrozen. Poultry will keep in the freezer for a maximum of 9 to 10 months.

Because poultry may carry potentially harmful organisms or bacteria, take care when handling it. Thoroughly wash the poultry and dry it before beginning to work with it. Wash your hands, work surfaces, and utensils with hot soapy water before and after handling. Poultry should always be cooked completely through, never rare like beef and lamb. Slow-cooking is an excellent method to thoroughly cook poultry of all types.

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