Just over half of chicken-54%-reaches consumers through grocery stores. Restaurants and other food service outlets account for 46%. The National Chicken Council.

Like all fresh meats, chicken is perishable and should be handled with care. Proper handling and cooking of chicken completely eliminates the risk of bacterial infection.

• Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
• Freeze uncooked chicken if it is not to be used within 2 days.
• Thaw chicken in the refrigerator - not on the countertop - or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
• If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.
• For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.
• Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.
• When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.
• Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
• Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
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• If chicken is stuffed, remove stuffing to a separate container before refrigerating.
• When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
• " Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts. .
• To check visually for doneness, pierce chicken with fork; juices should run clear - not pink - when fork is inserted with ease.
• Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.
• " Marinade in which raw chicken has been soaking should never be used on cooked chicken.
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• Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days - whole cooked chicken, an additional day.
• " If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.
• If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.