Chicken

Cook it until the thickest part reaches 75 °C, checking with a food thermometer without touching bone. As a rough guide, skinless breast pieces take about 20–25 minutes in a 200 °C oven; a whole chicken takes longer, depending on its size.

Pound thick ends gently so the breast cooks evenly, then roast or pan-fry it only until the centre reaches 75 °C. Rest it for about 5 minutes before slicing; cutting it straight away lets more juices escape.

Yes, if you cook it thoroughly and check that the centre reaches 75 °C; allow roughly 50% more cooking time than for thawed chicken. Avoid slow cookers, where frozen chicken may stay too long at an unsafe temperature.

Keep raw chicken covered on the lowest fridge shelf so its juices cannot drip onto other food, and use it within 1–2 days. Refrigerate cooked chicken within 2 hours, eat it within 3–4 days, and reheat it until steaming hot throughout.

Shred it into chicken soup, a pie filling, a sandwich or a curry, adding it near the end so it does not dry out. Use refrigerated leftovers within 3–4 days, or freeze them in meal-sized portions.

No. Washing can splash bacteria from the chicken onto worktops, utensils and nearby food; cooking it thoroughly is what makes it safe. Wash your hands and clean anything that has touched raw chicken.

Yes: chicken breast has 7.33 g of fat per 100 g, compared with 5.82 g in chicken leg? Chicken leg is lower, at 5.82 g, while breast has 15 g; breast provides 21 g of protein.

Plain, thoroughly cooked chicken with all bones removed can be offered in small pieces. Avoid cooked bones, which can splinter, and chicken seasoned with ingredients such as onion or garlic.