Y&R Discussion Group

Topic: If you're a knowledgeable cook, I could use your help - please

My big holiday dinner is Christmas Eve this year. My main course will be stuffed chicken breast halves (it's the only meat I allow myself to eat)...........one for each person, because they're so big; and I doubt anyone's gonna be able to finish even one, because I really heap on the stuffing. I've just put together all my stuffing ingredients (love stuffing but hate the chopping, sauteing, etc.) Anyway, I've cleaned the chicken breasts and put them in a roasting pan.

My question is, would I be creating contamination if I were to stuff the chicken breasts now instead of tomorrow (because that's one less thing I'll have to do tomorrow)? I'm so afraid of contamination and realize you cannot leave stuffing in fowl once it's cooked. However, I've seen stuffed, raw pork chops at the butcher's, and I know people buy them that way and then cook them. Is the same thing allowed with chicken, or would you be afraid to do that?

Thanks for the help. I've been cooking these things for years and always wondered about it but have never taken the time to ask anyone.  And, in case you're wondering, no, I can't call anyone on the phone to ask; because they'll keep talking and talking, and I don't have time for it.  LOL

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That's exactly right. Glad you're paying attention, oh snotty one. My family and friends have been known to hang on the phone for hours. It didn't take hours for me to get an answer. I was running back and forth some of the time, between here and the kitchen. Not that it's any of your business, Ms. Busybody. Tee

It's our busines if you post your business on a PUBLIC board. You sound like a real piece of work. koo koo.

Obviously anyone can read it, but not everyone is so obviously a bitch. How miserable a life you must have in order to feel compelled to post what you did. You poor, pathetic thing! Tee

Actually, it is pathetic on your end that you ask a message board for advice over your own family or friends. You don't have time to talk to them, but you do have time to read and respond here. That is pathetic,

Ya know, I'm not gonna waste any more time with someone who's obviously too ignorant and too dense to really understand what happened. Whoooooosh! Right over your empty head. You seriously need help. What a doofus! Keep on talking, but it'll be to yourself. I've already given too much time to an obviously very lonely, miserable person who needs to stir the pot in order to invite some excitement into her life. Ta ta. Tee

That's quite alright dear. I've more than proven my point. No time to call family or friends, but plenty of time to be on here.

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Posted by: Kate
Date posted: Fri Dec 23 18:24:32 2011
Message:

Long time cook, here!!  Married 62 years and cookin' all that time. LOL

It's a wonder I didn't croak the whole family in the old days before all the information and 24/7s explaining the bacteria hanging on chicken, etc!   Seriously, I believe that food was cleaner and more germ free back in the old days. 

The worries then was:  Cook that pork until completely done and the process of pasteurization named after Louis Pasteur for milk and other foods.  I had a friend that almost died (farm kid) from drinking milk straight from the cow.  Bangs disease, I think it was called.

Today, 2011, don't stuff the meat until time for cooking.

Merry Christmas!!

 

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You made me laugh, Kate! How things have changed, huh? My mother never used to have to wash her hands and/or counter tops skatey-eight-million umpteen-thousand times when handling chicken, but I sure find myself doing just that. Hopefully, all will survive after eating my meal tomorrow night, as I will follow the sage advice given me here. :-) Tee

Kate you remind me of something I've always wondered about. In the ''olden days'' why didn't we get sick when spending the whole day at a park with fried chicken, potato salad and deviled eggs and I don't think it was refrigerated. Sometime we'd eat twice! Inside for meal numbers till retirement....

I think there is some truth about food being safer when we were younger. I remember my Mom stuffing the Thanksgiving turkey the night before & leaving it out on the counter covered with a tea towel overnight. Makes me cringe to think about it, but none of us ever got sick. I handle all raw poultry with tongs now.....Merry Christmas, Kate!...................Liz

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Posted by: Mitch
Date posted: Fri Dec 23 15:52:19 2011
Message:

The stuffing I use contains eggs and sausage, so I don't stuff the turkey until just before putting the bird in the oven.  LOL, a lot of people would say it isn't safe even then.

You didn't say what your stuffing ingredients are but if they include raw eggs, I would say not to pre-stuff.  Put everything together just before putting the stuffed chicken in the oven.

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Yup. Raw eggs are definitely in my stuffing. I'll play it safe and stuff tomorrow. Thx, Mitch. Tee

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Posted by: Cache
Date posted: Fri Dec 23 15:13:55 2011
Message:
I would never stuff any meat ahead of time, especially chicken, since the majority of chicken contains salmonella bacteria or Campylobacter Jejuni Bacteria. In fact, I just read that 2/3s of all chicken contains the bacteria.   Sorry, but you did ask.  Make sure that all poultry is cooked to the proper temperature of at least 160 degrees.

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I'm happy to find out before I make the mistake of trying it. Thanks so much. Tee

You are welcome. I've had bacterial food poisioning twice......it's horrible. Better safe than sorry. Merry Christmas ---Cache

Merry Christmas. :-) Tee

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