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Marinate (Marinating) Chicken With Vegetables(Onion/Onions) Marinade-Find Time For Safe Handling of Chicken
Preparation of chicken is not difficult. It cooks easily and need lees cooking experience for making a simple chicken dish. But one should understand how to properly handle chicken staff otherwise it can be harmful. Here are few tips for storing and safe handling of chicken staff.
Chicken must be cleaned thoroughly before storing or cooking. Clean it in running water and pat dry it with a paper napkin. The cutting board knife and other utensils used for preparing chicken must be cleaned with hot water before and after use. Hand also must be cleaned with antibacterial soap before and after handling chicken staff. Some harmful bacteria can contaminate chicken staff very easily. Other foodstuffs, if come in contact with these items might also be affected by the bacteria.
If you do not use the chicken staff immediately then preserves it in a regenerator. It is a good idea to divide the chicken in multiple meal size quantity and store it separate airtight containers. If you marinate the chicken staff before storing it would save your preparation time before cooking.
Marinating chicken staff
Chicken staffs must be marinated before cooking to remove the raw smell from it, add a desirable flavor and softening the meat. Marinating time ranges from 15 minutes to several hours. There is no harm if you store marinated chicken for several weeks also.
There are several verities of marinades used for different cuisine. Normally it includes some acidic substances like lemon juice, curd, vinegar etc along with some spices and oil. Some vegetables like papaya are also used in marinade for softening red meats.
Traditional Indian marinade includes turmeric, salt, curd, ginger, garlic, cumin seed powder or paste, coriander seed powder or paste, chilli powder or paste and oil.
Although chicken staff could be cooked in low internal temperature also, it is advisable to cook it in an internal temperature of 170 degree Fahrenheit for at least 20 to 30 minutes. Because some bacteria including bird flu viruses could be alive below that temperature.