Do I need to rinse chicken before cooking? What’s the best way to marinate? How do I know my chicken’s done? Unsure about the answers? Here’s what the experts say:

To Rinse or Not to Rinse

There’s really no need to rinse chicken before cooking. It’s really a matter of personal choice. But if you’re someone who likes to rinse, be sure to scrub the sink with hot, soapy water afterwards.

Marinating: It’s Easiest in the Bag

Add flavor to your chicken by following a few simple steps:

• For easy handling and cleanup, place chicken and marinade in a plastic, zip-seal food-storage bag. Squeeze out the air and refrigerate. Turn occasionally to enhance marination.

• For best flavor, marinate chicken for at least 30 minutes before cooking but not for more than 24 hours.
• Discard any leftover marinade after removing the chicken. NEVER use it on cooked foods.
• When grilling chicken made with an oil-based marinade, check chicken often, moving pieces if needed. Also, keep a spray bottle of water handy. Why? Oil marinades burn easily and can cause flare-ups.

When Is Chicken Done?

Chicken is done when juices run clear, there is no hint of pink in the meat and a fork can be inserted into the meat with ease. But to be sure, the experts say ALWAYS USE A MEAT THERMOMETER. Below are a few pointers for using one properly:

• For a whole chicken, insert meat thermometer into the thickest part of the thigh or breast.
• For bone-in and boneless pieces and ground chicken patties, insert it into the thickest part of the largest piece you are cooking.
• In all cases, make sure the probe doesn’t touch the bone or cooking surface.

According to the USDA Food Safety & Inspection Service, regardless of the cut or type, poultry should reach a safe minimum internal temperature of 165°F throughout the product. However, you may want to cook it well-done based on your personal preference. Get more cooking and handling information at:

USDA Food Safety & Inspection Service

National Chicken Council  

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• Microwave ovens vary, so always follow the manufacturer’s instructions. But in general, allow 6 minutes per pound of chicken for cooking.

• Place meatier parts toward outside of dish, bonier parts toward center.

• Rearrange and/or turn parts halfway through microwaving to promote even cooking.

• Microwave whole chicken breast-side down for first half of cooking time; then breast-side up until done.

• Cover chicken with waxed paper or plastic wrap with the corner vented.

More Help Is Here!

Want more info? Call our Consumer Help Line at 1-800-328-2838 (8 a.m. – 4:30 p.m. CST). Or email us your questions.

1) Selecting & Prepping Your Chicken

Choose a roasting chicken that is tender and fresh. Gold’n Plump® Chicken Roaster is the perfect choice. Super-cleaned and trimmed of fat, this roaster is oven-ready and dresses for any occasion — from intimate family suppers to festive parties to formal gatherings. And it features a convenient, pop-up timer. For best results, rinse the roasting chicken inside and out and pat dry. Discard chicken packaging and wrapping immediately after removal.

2) Adding Flavor With Rubs, Spices & Infusion

• A rub of seasoned oil, a spice blend and, finally, an infusion wrap your roasted chicken in flavor. The oil rub helps to make the skin crisp during roasting. The spice blend turns up the flavor. The infusion, usually citrus juice or vinegar, adds more flavor and extra juiciness and is drizzled on during the last 10 minutes of roasting.

• For your rub, select from the many herb, hot pepper, garlic olive or vegetable oils found at grocery or specialty food shops. Accent the rub by applying a blend of the spices listed below. After applying the oil rub and spice blend, place the chicken into a roasting pan that is large enough to provide space around it. You can line roasting or baking pans with aluminum foil for quick cleanup. Turn wings under or set them in a “V” rack — both methods work well.

3) Roasting the Chicken

• Be sure to preheat your oven before roasting to ensure even cooking and to help keep package cook times accurate. Prior to preheating, position the oven rack so that the top of the chicken is just above the middle of the oven. Set the oven temperature to 425°F. Once the temperature reaches 425°F, place the roaster pan in the oven. Then watch friends and family come alive as flavors are infused and aromas fill the air.

• The best method for oven-roasting poultry is to start with high heat, then lower the temperature. The high heat interval begins the browning and carmelization processes.

• Roast for an additional 1 1/2 to 2 hours, watching for the pop-up timer and testing for doneness during the last half-hour of cooking.

• Test for doneness using an instant-read meat thermometer in the thickest part of the roasting chicken (breast or thigh). Be sure that the thermometer probe does not touch the bone. According to the USDA Food Safety & Inspection Service the chicken should reach a safe minimum internal temperature of 165°F. However, for more tender meat, bring the temperature of the chicken to 180°F. Even if the pop-up timer activates, always confirm doneness with a meat thermometer.

• Don’t forget to drizzle on the infusion for extra flavor and juiciness during the last 10 minutes of roasting.

• Let the roasting chicken cool 10 minutes before carving. This allows more of the juices to be retained in the meat. Need pointers on how to properly carve a whole roasted chicken? Let us show you how. (LINKS TO CARVING PAGE)

4) Add Festive Flair With Condiments & Garnishes

Garnishes and condiments add more color and creativity to the roasted chicken. They can be added at different times of the roasting process. Here are a few options that deliver distinctly different results:

• During the last hour of roasting, place sliced sweet potatoes, new potatoes or other root vegetables around the chicken.

• When you sprinkle on the infusion, add a few sliced ripe pears or apples and roast for the remaining 10 minutes.

• Add salad greens or spinach at the end of roasting, allowing them to wilt gently in the pan juices.

More Help Is Here!

Want more info? Call our Consumer Help Line at 1-800-328-2838 (8 a.m. – 4:30 p.m. CST). Or email us your questions.

Take your culinary skills outdoors. Here’s a handy list of tips and complements to add a new dimension to your chicken-cooking repertoire.

Grilling Tips Video

The Checklist for Expert Grilling

• Get organized before starting. Have everything you need — chicken, marinade, seasonings, sauces, toppings and equipment — on hand before you fire up the grill. This may seem obvious, but we’ve all seen the backyard fiascos that prove common sense isn’t always common practice.

• Make sure you have enough fuel. Insufficient flame means uncooked food. Have an extra bag of charcoal on hand, or make sure your gas grill’s tank is at least one-third full.

• Grilling is a high-heat art. To sear the meat and get those tantalizing marks, the grill must be at least 500°F. When using charcoal, let it burn until covered with a thin coat of gray ash. When using a gas grill, preheat on high for 15 to 20 minutes.

• Clean your grill grate twice each time you grill. Clean once after preheating and again after you finish cooking because there’s nothing less appetizing than grilling on top of bits of burnt food. Plus, new food tends to stick to a dirty grate. We recommend using a long-handled, wire brush.

• Keep the grill covered and resist peeking. If your grill has a cover, keep it on as much as possible. This is especially true for large meat cuts and chicken, whole chicken in particular. Every time you lift the lid, you add 5 to 10 minutes cooking time.

• Stop poking — use tongs or a spatula instead. Piercing the meat while grilling allows juices to escape while cooking. This can lead to dry chicken. Tongs are great for gently moving chicken during grilling.

•  Let the chicken stand a few minutes before serving. It’ll taste better, because the meat juices driven to the center before cooking will spread throughout the meat. So every bite is juicy.

• Once you put something on the grill, stay with it until it’s cooked. Grilling is easy but it demands constant attention. This is not the time to answer the phone, make a salad dressing or mix up a batch of your famous margaritas.

Gold’n Good Tips & More to Boost Your Grilling IQ

• When using oil marinades, check chicken often and move pieces if needed. Also keep a spray bottle of water nearby. Why? Oil marinades can cause flare-ups and burn easily. 

• When using sweet barbecue sauces while grilling, wait until the last few minutes to brush them on to prevent burning.

• Look for grilling baskets at cookware or specialty grilling departments. Made of sturdy metal, these baskets come in a variety of shapes and sizes and are terrific for grilling vegetables, food cut into small pieces and other side dishes.

• Heavy-duty aluminum can be a grill master’s best friend. Use it to make disposable trays or packets of grilled food. Wrap up Gold’n Plump® Marinades® [link to Marinades page] with sliced bell peppers, onions and other quick-cooking veggies for wonderful individual “hobo” packets.

Complements to Dip, Brush, Drizzle & Spread

Here’s a smattering of sauces, marinades, bastes, spreads and toppings that are the perfect complement to grilled chicken. Try one or all.

• Arlene's Teriyaki Chicken Marinade: This favorite marinade makes delicious grilled chicken, and keeps well in the refrigerator.

• Bill's Grilled Chicken Basting Sauce: This simple basting sauce creates luscious, juicy, tender grilled chicken.

• Apricot - BBQ Glaze: This easy recipe made of bottled ingredients can be used as a glaze or dip.

More Help Is Here!

Want more info? Call our Consumer Help Line at 1-800-328-2838 (8 a.m. – 4:30 p.m. CST). Or email us your questions.