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When you're buying chicken, look for skin that is deep white to yellow in colour and meat that is firm when pressed gently. Remember to practice safe handling techniques when preparing and cooking chicken. Always wash hands or any surfaces that come in contact with the raw meat immediately with soap and warm water. Chicken should be cooked to a minimum internal temperature of 165°F on an instant-read thermometer in the thickest part of the meat, avoiding bones.
Roasted and grilled meats should be rested by covering loosely with foil before serving. During cooking, meats' flavourful juices concentrate near the exterior; resting allows the juices to redistribute throughout the meat and prevents the juices from releasing when cut. Individual steaks or chops can be rested for 5 min. or less. Larger cuts of meat up to 2 lb. (900 g) should be rested 10 min. or so. Roasts should be rested 10 to 20 min., depending upon how large they are.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.