- Buy: Look for chicken that looks pink/whiteish, no extra liquid in the tray and bounces back when you touch the meat. It should not be slimy, gray, or have an odor.
- Keep fresh: Keep any raw chicken at the bottom of the refrigerator. After opening chicken, remove it from the packaging and store in a Ziplock bag with the expiration date written on it.
- Prepare: Chicken does not need to be rinsed, but sometimes it can have an odor when you remove it from the packaging. If the meat is still edible based on expiration date, rinse with a slow stream of water. Careful to keep water from splashing. If it has no odor after rinsing it is safe to eat, but if there is an odor toss it. Wipe down sink with a cleaner.
- Boiling: Bring a large pot of water to a boil. Trim the chicken of fat. Add chicken into the pot. Boil for 25 minutes. Meat should be white all the way through. Dice or shred.
- Sauteing: Trim the chicken of fat. Dry the chicken breast with a paper towel. Spray nonstick spray or lightly coat with oil. Season with salt and/or other seasonings. Place a sauté pan on medium high heat. Lay the chicken breast presentation side down in the pan. Flip after 5 minutes. Place in an oven at 350 for 15 minutes. Cook for 18-20 minutes total. Slice, cube, cut, shred.
- Oven roasting: Preheat the oven to 350 degrees. Trim the chicken of fat. Dry the chicken breast with a paper towel. Spray nonstick spray or lightly coat with oil. Season with salt and/or other seasonings. Lay the chicken breast presentation side up on the pan. Place in an oven for 20 minutes. Slice, cube, cut, or, shred.
