Chicken

Cook it just until the thickest part reaches 75 °C, then leave it to rest for a few minutes before slicing. Cutting it into pieces of even thickness helps it cook evenly without drying out.

You can cook chicken from frozen in the oven, but allow roughly 50% longer than for thawed chicken and check that the centre reaches 75 °C. Don’t cook frozen chicken in a slow cooker, where it may heat too slowly.

Keep raw chicken covered on the lowest shelf and use it within one or two days. Refrigerate cooked chicken within two hours and eat it within three to four days.

Check the thickest part with a food thermometer: it should reach 75 °C, without the probe touching bone. For a whole chicken, check the thickest part of the thigh as well as the breast.

Chicken works in a roast dinner, chicken soup, curry, stir-fry and pie. For a quick stir-fry, cut it into small, even pieces and cook them over a high heat until the centre reaches 75 °C.

Yes. Turkey breast works well in chicken-style curries, pies and stir-fries; cut it into similar-sized pieces and cook it until the centre reaches 75 °C. Larger turkey joints need longer cooking than chicken pieces.

Yes: per 100 g, chicken breast has 0.8 g of fat, compared with 3 g in chicken thigh. Thigh meat is darker and usually stays juicier in stews and curries.

No. Rinsing can splash raw chicken juices onto your hands, sink and nearby food; cooking it thoroughly is what makes it safe to eat. Wash your hands and any utensils or surfaces that have touched raw chicken.