Sunday, December 29, 2013

Sunday Dinner

I got three whole chickens at Whole Foods the other day for only $1.29 a pound which is an awesome price considering they are antibiotic free and humanely raised.

Tonight for dinner I'm cooking one. Nothing fancy, I'm brining it right now and will roast it in the oven coated with some olive oil, pepper and salt at 325 degrees. If you don't brine your chicken you are missing out on divinely tender and task meat. Plus, if you are a scatterbrain like me, brining ensures that even if your chicken is a little overcooked it will not dry out because nothing is worse than dry chicken.

I do have to say though that the most important cooking tip I can give when working with raw poultry (or any type of raw meat for that matter) is to use a thermometer to check for doneness. Most cases of poultry caused food poisoning would be eradicated by cooking to the proper temperature and also using safe handling practices such as using a dedicated cutting board for just meat, properly washing hands after handling raw meat, disinfecting all surfaces meat may have come in contact with and not washing off you chicken before cooking. I have been using this kitchen thermometer for years and love it (it comes highly recommended by Cook's Illustrated)- buying one is a small investment for having peace of mind that what you are serving your family is safe.

Is anyone else cooking anything good for Sunday night dinner?

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