Quick Cook
30 minutes or less

Click here for recipes from the 2010 Foster Farms Fresh Chicken Cooking Contest!

Kitchen Safety

At Foster Farms, we've always been committed to freshness, quality, and the good health of our customers, so we remind you to follow the Poultry ABCs – Always Be Careful. Here are some tips to help ensure your family and food stay safe and healthy.


  • Wash hands thoroughly with hot water and soap before handling food.
  • Wash hands after handling or switching between raw meats, poultry, seafood, or vegetables.
  • Wash hands after using the restroom.
  • Wash hands after using the phone.
  • Wash hands after handling garbage or dirty dishes.


  • Set your refrigerator to chill foods down to 40°F or less.
  • Cooked poultry temperatures should be taken directly after cooking; continue cooking if necessary.
  • Always cook foods to the proper internal temperature. See our guidelines below.
Beef, Ground 160°F
Beef, Roasts/Steaks 145°F
Casserole (Rice/Pasta/Potato) 165°F
Eggs 160°F
Meat (Rolled/Stuffed/Casserole) 165°F
Microwave Foods 165°F
Pork 160°F
Poultry/Boneless & Ground 165°F
Poultry/Bone-In: Breast Drums, Thighs & Wings 180°F 170°F
Poultry/Whole (At The Thigh) 180°F
Reheated Leftovers 165°F
Stuffing 165°F


  • Refrigerate leftovers within two hours of cooking.
  • Store leftovers in small portions for quicker chilling.


  • Clean your sink before using it for food preparation.
  • Wash utensils that have come in contact with the floor or other contaminated areas.
  • Use only clean utensils to open packages and cans of food.
  • Wash all produce thoroughly.
  • Store washed produce in a new, clean container or bag.
  • Wash utensils used for tasting before reusing.
  • Store raw ingredients on refrigerator shelves below ready-to-eat foods.
  • Refrigerate raw meats and poultry on a plate to prevent contamination of refrigerator shelves.
  • Wash cutting boards and countertops with a mild bleach solution after cutting raw foods.
  • Place cooked foods on a clean plate instead of returning them to the plate or marinade that held raw foods.
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