Raw Chicken: Safe Handling, Prep & Cooking Tips

Got a bag of raw chicken and wondering what to do next? The biggest mistake people make is treating it like any other ingredient. Raw chicken hides bacteria that can jump to your food, your hands, and even the kitchen surfaces. Follow these simple steps and you’ll keep the flavor and avoid the health risk.

Storing and Thawing Raw Chicken

First thing: keep it cold. Store raw chicken in the coldest part of your fridge, usually the bottom shelf, and make sure the temperature stays at or below 40°F (4°C). If you don’t plan to cook it within two days, freeze it. Wrap the package tightly in freezer‑safe plastic or aluminum foil to stop freezer burn.

When it’s time to thaw, never leave the bird on the counter. The safest ways are:

• Refrigerator thaw: Place the chicken in a leak‑proof container and let it sit 24 hours for every 5 pounds. This keeps it at a safe temperature the whole time.
• Cold‑water thaw: Submerge the sealed package in cold water, changing the water every 30 minutes. Small pieces thaw in an hour, larger cuts need a few.
• Microwave: Use the defrost setting, but cook immediately afterward because parts can start cooking.

Never refreeze chicken that’s been thawed in water or the microwave unless you cook it first.

Cooking Raw Chicken Safely

Cooking is where the magic happens. The goal is to kill any lingering bacteria, mainly Salmonella and Campylobacter. Use a food thermometer and aim for an internal temperature of 165°F (74°C) in the thickest part of the meat, no matter the cooking method.

Here are quick tips for popular methods:

• Grilling or pan‑searing: Pat the chicken dry, season, and sear each side for a few minutes. Finish in the oven or lower the heat until the thermometer reads 165°F.
• Baking: Arrange pieces on a rimmed tray, bake at 375°F (190°C) for 25‑30 minutes (breasts) or 45‑50 minutes (thighs/drumsticks). Check the temp before serving.
• Slow cooking: Raw chicken can go directly into the slow cooker, but set the device on high for the first hour to jump past the danger zone (40‑140°F). Then lower to low for the remaining time.
• Boiling or poaching: Submerge in simmering liquid, not a rolling boil, and cook until the thermometer hits the target.

While the chicken cooks, keep your workspace clean. Wash hands, knives, cutting boards, and any surfaces that touched the raw meat with hot, soapy water. Use separate cutting boards for meat and veggies to avoid cross‑contamination.

Marinating adds flavor, but only do it in the fridge. If you plan to use the leftover marinade as sauce, boil it for at least three minutes to kill any bacteria.

Finally, leftovers should go into shallow containers and hit the fridge within two hours. Eat within three to four days, or freeze for longer storage.

Follow these basics—cold storage, proper thawing, cooking to 165°F, and clean‑up—and you’ll turn raw chicken into a safe, tasty part of any meal.