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Testing Chicken


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Put a sharp knife into the centre or thickest part of the chicken, when you think it's ready. Let the juices run down the blade and watch them. If the juice is completely pale and clear, the chicken is cooked through. If there are pinkish bubbles in the juice it needs to cook a little longer. Lots of pink or reddish bubbles - it needs a lot more more cooking to be ready. It's important to test that meat is done, as undercooked meat may contain germs or harmful bacterial that cause upset stomachs.

17th Mar 2009 by Diane Earl


Key Stages:
Key Stage 1, Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

test testing meat chicken cook roast bake cooking roasting baking ready done juices run clear safety stomach upset bacteria

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