Raw Chicken: Safe Handling, Storage, and Cooking Tips

When dealing with raw chicken, uncooked poultry that must be kept at safe temperatures and handled properly to avoid illness. Also known as raw poultry, it demands attention from the moment you buy it.

Good food safety, practices that prevent contamination and bacterial growth is the backbone of any kitchen that works with raw chicken. Without it, you risk salmonella or campylobacter taking hold, turning a simple dinner into a health scare.

One of the biggest threats is cross‑contamination, the transfer of harmful microbes from raw meat to other foods, surfaces, or utensils. Using separate cutting boards, washing hands every 20 seconds, and sanitizing knives are essential steps that keep the bacteria from jumping onto vegetables or ready‑to‑eat dishes.

Why Safe Handling Matters

Raw chicken requires proper storage to stay below the 40 °F (4 °C) danger zone. A refrigerator set at 35 °F (2 °C) holds it safely for up to two days, while a freezer at 0 °F (‑18 °C) can preserve it for nine months. Labeling the package with the date helps you track freshness and avoid accidental spoilage.

When you’re ready to cook, cooking methods, techniques like roasting, grilling, or sous‑vide that bring raw chicken to a safe internal temperature become the final safety net. The USDA says 165 °F (74 °C) measured at the thickest part eliminates most pathogens. Using a meat thermometer takes the guesswork out of the equation.

Different cuts behave differently. Breast meat cooks faster and can dry out, while thighs stay juicy because of higher fat content. Knowing the chicken cuts, specific parts like breast, thigh, wing, or whole bird helps you choose the right cooking time and method, so you get flavor without sacrificing safety.

Marinating can add taste, but it also creates a moist environment where bacteria thrive if left too long at room temperature. Keep marinades in the fridge, and never reuse a used marinade as a sauce unless you boil it first to kill any lingering germs.

Finally, kitchen hygiene, overall cleanliness of the cooking space, from countertops to storage containers wraps up the safety loop. Regularly cleaning the fridge, checking for expired items, and wiping down surfaces after handling raw chicken close the gap where bacteria could hide.

Following these steps will keep your raw chicken safe and tasty, whether you’re whipping up a quick stir‑fry or slow‑cooking a weekend roast. Below you’ll find a curated set of articles that dive deeper into each of these topics, giving you actionable tips and recipes to master raw chicken handling from purchase to plate.