Chicken is food items used throughout the world, with many recipes and ways to cook it. No matter the prescription or the way you decide to cook your chicken, it must start with these four steps.
 Good chicken preparations begin with good safety practices:
Always wash your hands before and after handling raw meat, especially chicken. This means using warm water and soap. Circulate water and soap around the hands and fingers, cover all areas up and include your wrist for at least 20 seconds. If you need help in keeping the time span, sing one or two of your favorite songs
 From the beginning Beware of Cross Contamination:
At the grocery store, put your raw chicken package in a plastic bag to separate it from other food. Bring directly home and place it in your fridge (35 to 40 degrees f). Set the raw chicken which is packed on a plate on the shelf under the fridge, in terms of leaky juice they will not reach other food. Always simply wash cutting boards, knives, equipment, and countertops with hot transit water, after they come into contact with raw chicken. Never put another food, cooked or raw, on a plate that previously held raw chicken.
 Keep your spices safe:
Always soak in the fridge. If you use a marinade as a business sauce and dip, make sure you set aside the part you use as dyeing sauce, so it will not be touched by raw chicken. After that, you can add raw chicken to another part. A good way to direct in your fridge is to use a zip lock bag. They will lie flat in the fridge making your storage easier. Wash brush with hot soap water after using chicken. Discard the remaining spices that come into contact with raw chicken.
 Refrigerate or cook:
Liquid chicken in the fridge or in the microwave, never go at room temperature. When you disburse the microwave, cook immediately. Never partially roast and finish cooking later. Always, just cook the first time you have chicken in a heat source. Incomplete cooking can cause harmful bacteria and maybe make you or your guests hurt if chicken is eaten.