[section background_color=”#f7f7f7″ background_repeat=”no-repeat” background_position=”left top” background_attachment=”static” background_scroll=”none” padding_bottom=”5″ padding_top=”15″]

Handling Chicken

Raw meat can transmit dangerous bacteria, so avoid letting your raw or frozen chicken sit at room temperature. Frozen chicken can be stored for up to a year, but raw chicken stored in the fridge should be cooked within two days.  Leftovers can be stored in the fridge for up to two days.

[/section] [space] [one_fifth valign=”top” animation=”none”]

[frame style=”simple”]1[/frame] 1. Cut out the Chicken thighs

[/one_fifth] [one_fifth valign=”top” animation=”none”]

[frame style=”simple”]2[/frame] 2. Run the knife through the ceter of the chicken by not through the bone.

[/one_fifth] [one_fifth valign=”top” animation=”none”]

[frame style=”simple”]3[/frame] 3. Cut off the chicken breasts

[/one_fifth] [one_fifth valign=”top” animation=”none”]

[frame style=”simple”]4[/frame] 4. Cut the chicken legs in half

[/one_fifth] [one_fifth_last valign=”top” animation=”none”]

[frame style=”simple”][/frame] 5. Cut the chicken wings in half