News — raw chicken

If you want to handle raw chicken safely, use a red chopping board every time. In professional kitchens across the UK, red boards are reserved for raw meat, including chicken, so you keep it completely separate from ready to eat foods and cut your cross contamination risk dramatically. Why colour matters for raw chicken safety Raw chicken can carry bacteria like campylobacter and salmonella. The simplest way to keep your kitchen safer is to give chicken its own dedicated board and never mix it with fruit, salad or cooked food. Colour coding makes this effortless because you can see at...

If you want the best wooden cutting boards for raw chicken, choose a large, dense board with a juice groove and enough weight that it will not slip. For most home cooks, the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) is the most practical single board for handling raw chicken safely and comfortably. What makes a wooden board safer for raw chicken? Raw chicken brings two main problems: juices that can run across your counter, and bacteria that can sit in deep cuts. The right wooden board solves both. Size: At least 38x28cm so a whole chicken fits without...

If you want the safest and most practical option for raw chicken, a sealed moso bamboo cutting board used only for meat is usually better than acacia for most home kitchens. A Large Bamboo Board like the Deer & Oak DNO-BCB-LG (45x35cm, 1.8kg) gives you enough space to keep raw chicken juices contained and, with proper cleaning, can last 5 to 10 years. Bamboo vs acacia for raw chicken: the short answer For raw chicken, bamboo has three clear advantages over acacia: Lower porosity than many hardwoods, which helps limit how deeply juices soak into the board. Light weight compared...

No, you should not reuse a chopping board for vegetables straight after raw chicken unless you’ve washed and disinfected it thoroughly for at least 20 seconds with hot water and washing up liquid. Food safety guidance in the UK is clear: either clean the board properly between uses or keep separate boards for raw meat and ready to eat foods like salad and fruit. Why reusing a chopping board after raw chicken is risky Raw chicken often carries bacteria such as Campylobacter and Salmonella. When you cut chicken on a board, juices seep into knife marks and the surface. If...