Re: Chicken Soup

ItsJoanNotJoAnn wrote:
...

The last time I bought a rotisserie chicken, it was pink
inside at the thigh and a smidge at the breast.  It went
right into the toaster oven a few minutes to finish cooking.
And no, it was not dried out and overdone when I took it out.
>
I'm not risking food poisoning just for the sake of convenience
of a rotisserie chicken.

  a whole bird is not very likely to be food poisoned on the
inside near a joint like that (such system poisoning is rare) -
it's the cut up stuff that too often makes me sick and the main
reason i don't buy chicken that way.

  surface contamination and unsafe food handling and storage
are the issues with any commercially prepped foods.  i rarely
get sick from food these days because we hardly ever eat out or
commercially prepped foods (a few times a month).


  songbird