HOW TO COOK CHICKEN WITHOUT GETTING SALMONELLA

How do you know when the chicken is done? Good question.

My friends who don’t know how to cook ask me this all the time.

Here are the rules of thumb for cooking salmonella-free meat:

If you are cooking your chicken in a pan, as a beginner, it is always best to pound your chicken. Put your raw cutlets in a plastic bag and pound them with a hammer or empty bottle of wine (now you have an excuse to drink that bottle of red!) to thin the meat. When you cook meat like this, it takes less time to cook through and there is less room for error.

Another tip: Get your pan up to high heat and brown the chicken on both sides. This seals in the natural juices. Then, pop it in the oven to make sure it cooks through. This way, even if you over-cook it, the chicken is still nice and juicy and not dry.

And if you still aren’t sure, feel free to cut one piece in half as you cook to check it out yourself. Make sure you always wash your hands after touching raw meat!