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Handling And Storage

Store raw poultry in its original wrapping on a plate to contain any leaks or drips. If wrapped in butcher paper, remove the paper and place the bird in a large plastic bag. Keep poultry in the coldest part of the refrigerator (usually the bottom shelf), away from cooked or ready-to-eat foods. Before cooking, pat whole poultry dry inside and out with paper towels. (Drying the skin helps it brown during cooking.) Don't discard the giblets! They can be turned into an easy broth or cooked, chopped, and added to gravy. See Giblet Gravy (page 231) for general instructions. Store uncooked giblets separately in the refrigerator and use within a day, or wrap and freeze for up to one month.

Be sure to wash your hands, the cutting board, and any utensils that have come in contact with raw poultry with hot water and soap. To destroy germs, bleach your cutting board once a week or so with a solution of one tablespoon chlorine bleach to one gallon warm water.

Freeze raw whole poultry or parts for up to six months. Ground poultry will keep in the refrigerator for one day, or in the freezer for up to three months. Cool cooked poultry as quickly as possible, then cover and refrigerate for two to three days, or wrap and freeze for up to three months.

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