Safeguard your bird against chemicals and pathogens with this poultry prep plan.
* Splurge on USDA-certified-organic chicken to steer clear of chemicals. It costs more than nonorganic poultry(about 37 cents more per ounce), but those extra dollars guarantee that your dinner was raised without antibiotics or arsenic, a growth promoter used in most conventionally raised chickens. (Gross)
* Handle with care. Raw chicken (organic or not) is likely to be carrying bacteria that can make you sick. After you touch uncooked meat, wash your hands with hot, soapy water before touching anything else (like that salad!). The same goes for any utensil or surface that comes into contact with the raw bird or its juices.
* Take your dinner's temperature. Germs can't stand the heat, so use a meat thermometer to be sure your bird is cooked. Breast meat should register at 170 degrees and bone-in chicken at 180 degrees.