Handling raw chicken carefully is essential to maintain food safety and hygiene. Always wash your hands before and after touching raw chicken. Use separate cutting boards and knives for meat to avoid cross-contamination with vegetables or cooked food. Make sure the chicken is cooked thoroughly to an internal temperature of around 75?C to ensure it is safe to eat.

Fresh chicken should have a mild smell, firm texture, and natural pink color. If the chicken has a strong odor or sticky surface, it may not be fresh.

Cooking chicken properly can make your meals more delicious and flavorful. Marinating chicken for 30 minutes to overnight allows the spices and flavors to penetrate deeply into the meat. When frying or cooking chicken, use medium heat to ensure the meat remains juicy and tender. After grilling or roasting, let the chicken rest for a few minutes before serving to retain its juices.

Choosing the right quantity of chicken helps avoid wastage and ensures enough food for everyone. Generally, 500g of chicken is suitable for two people, 1kg can serve around three to four people, and 1.5kg or more is ideal for family meals or gatherings.

Chicken is a nutritious source of protein and an excellent addition to a balanced diet. It is rich in high-quality protein, vitamins such as B6 and B12, and essential minerals that support muscle growth and overall health. Chicken is also relatively low in fat when compared to many other meat options, making it a popular choice for healthy meals.