News — cutting boards for chicken

If you cook chicken at home and want to avoid food poisoning, the safest setup is to keep one dedicated plastic board for raw chicken and one solid wood board, such as bamboo or acacia, for cooked meat and prep. Plastic is easier to sanitise at 70–90°C, while a well maintained wood board like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or Carbonised Bamboo Board (45x35cm, 1.9kg) is kinder to your knives and can last 5–10 years with simple care. Plastic vs wood cutting boards for chicken: the short answer If you only remember one rule, make it...