Food safety tips: Always start with raw chicken that has been properly refrigerated and use it within 1 to 2 days of purchase, or thawed safely in the refrigerator if previously frozen. Keep raw chicken separate from other ingredients and wash your hands, cutting boards, and utensils thoroughly with hot, soapy water after they’ve touched raw poultry. When using a slow cooker, do not start with frozen chicken; it can stay too long in the temperature “danger zone” (40°F to 140°F) and increase the risk of bacterial growth.
Instant-read thermometer checking a cooked chicken leg
Instant-read thermometer checking a cooked chicken leg
Use a digital instant-read thermometer to confirm that the thickest part of each chicken leg reaches at least 165°F (74°C) before serving. Once cooked, do not leave the chicken at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Cool leftovers quickly, store them in shallow containers in the refrigerator, and enjoy within 3 to 4 days, reheating to at least 165°F before eating.
