Pasteurized liquid eggs can be obtained from food service productĭistributors (check telephone yellow pages) or may be available in small Baker, is no longer available from Cornell's Resource Center. Refrigerate or properly cool leftovers, throw them out.Ī habit of following these few simple rules and you, your family andįriends, and your community can enjoy safe and tasty chicken barbecues Use a cooler with ice or freezer packs if youĪre away from home. Leftover barbecued chicken, barbecue sauce, and other foods as soon as The sauce and contaminate it with harmful bacteria. Sauce after brushing the raw chicken may dilute the acid (vinegar) in The chicken to a clean plate, tray, or container using clean utensils.ĭo not use the plate used to carry the raw chicken to the grill or the Representative pieces in different locations on the grill. If you areĬooking large numbers of chicken halves, check the temperature of Thermometer: It should reach 165☏ in the breast and thigh. The chicken on the grill for several minutes after the last baste to be Partially cooked, held for a time, then later re-cooked. Dangerous bacteria can sometimes grow when food is The kitchen ahead of time unless you are going to put it on the grill Knife thoroughly with soap and hot water before using them to prepare Up the chicken yourself, immediately wash your cutting board and the Them from the package and place them right on the grill. Save time: Buy broilers already split in half.Wash your hands againĪfter working with raw poultry or meat and before handling other kinds Keep bacteria on raw poultry or meat from spreading to other raw orĬooked food, including cooked chicken or meat.If hot water and soap are not available nearby, use disposable wet hand wipes. Clean your hands just before working with food.Sauce for a community organization's barbecue, you can use pasteurizedĮggs** for an extra margin of safety. If you are preparing large quantities of.Take to the grill only the amount of sauce you will use to baste the If you prepare the barbecue sauce ahead of time, refrigerate it.Remember to take what you know about kitchen cleanliness and safe food handling out to the grill: But if you take a few simple precautions during preparation andĬook chicken thoroughly to kill bacteria, you don't have to worry about At temperaturesīetween 41☏ and 140☏, these microorganisms can multiply and cause A Guide to Safe Chicken BarbecuesĬhicken and other meat can harbor harmful bacteria. If the meat in this area splits easily and the meat thermometer reads at least 165☏ in the breast and thigh, the chicken is done. Whether it is done by pulling the wing away from the body and using a Heavy near the end of the cooking period. The chicken should be basted with aįiber brush at each turning. Halves every five to ten minutes, depending on the heat from the fire. The broiler halves over the fire after the flame is gone. Saltier than chicken that has been lightly basted. Barbecued chicken basted frequently during cooking will be (Adapted from Cornell Cooperative Extension Information Bulletin 862.)Īdjust the quantity or eliminate salt to meet individual health needsĪnd taste. Leftover sauceĬan be stored in a glass jar in a refrigerator for several weeks. The recipe can be varied to suit individual tastes. The egg, then add the oil and beat again. Cornell Chicken Barbecue Sauce and Safe Chicken Barbecues Cornell Chicken Barbecue Sauce
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