Chicken

Chicken should be cooked to an internal temperature of 165°F (74°C) to be safe to eat. This applies to all parts of the bird, including breasts, thighs, and wings. Use a meat thermometer at the thickest part without touching bone to check for doneness.

Yes, chicken can be a healthy source of lean protein. It's:

• High in protein – Important for muscle repair and growth.

• Low in saturated fat (especially skinless white meat).

• Rich in nutrients like B vitamins (especially B3 and B6), selenium, and phosphorus.

However, healthiness depends on how it’s prepared—grilled, baked, or poached are healthier options than deep-fried.

You can remove chicken skin either before or after cooking:

• Before cooking: Use a sharp knife or your fingers to gently pull the skin away from the meat. It’s easiest when working with raw chicken and starting at the edge.

• After cooking: Let it cool slightly, then peel it off. This method is useful if you want the flavour and moisture the skin provides during cooking, but don’t want to eat it.

• Tip: Pat the chicken dry after removing the skin to help with even seasoning and browning.

Yes, cooked chicken can be eaten cold as long as it was:

• Cooked to 165°F (74°C) originally.

• Stored properly (refrigerated within 2 hours of cooking).

• Kept in the fridge and consumed within 3–4 days.

Cold chicken is great for salads, sandwiches, and wraps. Avoid eating chicken that has been left out for extended periods.

No. Eating rare or undercooked chicken is not safe. It can contain harmful bacteria like Salmonella or Campylobacter, which can cause serious foodborne illness. Chicken must always be cooked until the internal temperature reaches 165°F (74°C)—there should be no pink in the center, and juices should run clear.