Use a cutting board with a juice groove for raw meat to prevent mess and contamination
Choose a cutting board with a perimeter trough/juice groove when cutting raw chicken, beef, or other meats so liquids collect instead of running onto the counter.
A board with a trough catches meat juices that would otherwise run off a flat board and create a mess. This is especially important with raw poultry where you want to keep liquids contained.
The short version
- Flat boards let meat liquid run off; grooved boards contain it
- Most useful when prepping raw poultry/meat
What you need
- cutting board with juice groovePrefer one dedicated to meat prep
What goes wrong
Using a flat cutting board for raw chicken and letting juices run onto the counter
Use a board with a trough/juice groove dedicated to meat prep
Why it works
The groove acts as a reservoir for purge/juices, reducing spread of raw-meat liquid across surfaces.
Learn next
Unplug the food processor before adjusting blades or troubleshooting assembly
If something seems wrong or you need to adjust parts, unplug the machine first to avoid accidental start-up.
Hand-wash and dry food processor parts before first use
Before using a new food processor, wash the removable parts by hand and dry them so they’re clean and ready to assemble safely.
Cook chicken to 165°F to ensure it’s safely done
Use an instant-read thermometer and aim for 165°F internal temperature to confirm chicken is fully cooked.
Check doneness near the bone for bone-in chicken
For bone-in chicken, measure internal temperature close to the bone because it cooks slower there.