Comment gérer la sécurité du poulet en mijoteuse

Valable quand

• The slow cooker is stable and used according to its manual.
• The lid stays closed for most of the cooking time.
• Times are guides; texture and a safe core temperature determine doneness.

Ce qu'il te faut

• Fully thawed chicken
• Slow cooker
• Meat thermometer
• Clean tongs
• Soap for handwashing

Étape par étape

1. 1

   Thaw in the refrigerator, clean package juices and wash hands.

   • Matériel: Slow cooker, measuring cup and spoon.
   • Chaleur: No heat.
   • Temps: 2–5 minutes.
   • Aspect: No ice or frozen core remains.
   • Si ça tourne mal: A large frozen joint heats too slowly.
   • Prêt quand: No ice or frozen core remains.

2. 2

   Cook immediately with the lid closed; never start raw chicken on WARM.

   • Matériel: Slow cooker with lid and timer.
   • Chaleur: LOW or HIGH as directed.
   • Temps: Follow the dish's cooking time.
   • Aspect: Chicken heats through without long pauses.
   • Si ça tourne mal: WARM is used for raw chicken.
   • Prêt quand: Chicken heats through without long pauses.

3. 3

   Check at least 165°F / 74°C in the thickest part without touching bone.

   • Matériel: Spoon, tongs or thermometer as needed.
   • Chaleur: Off.
   • Temps: 5–15 minutes.
   • Aspect: Several test points read at least 165°F / 74°C.
   • Si ça tourne mal: The probe touches bone and gives a false reading.
   • Prêt quand: Several test points read at least 165°F / 74°C.

Si ce n'est pas comme prévu

• A large frozen joint heats too slowly.
• WARM is used for raw chicken.
• The probe touches bone and gives a false reading.

Sécurité alimentaire

Do not cook frozen large chicken joints or whole birds on LOW; thaw them first.