The meat should not be pink, the meat should have some graininess to it, and the juices should run clear. Cut into a fleshy part of the chicken like the thigh or breast. There are also a few visual cues to tell when the meat is done.A meat thermometer is truly the most foolproof way to check for doneness, and that should be done in the inside of the thigh and the thickest part of the breast.Also wash any kitchen utensils and surfaces that have touched raw chicken before using them for other tasks. Do wash your hands after handling raw chicken.
This does nothing but potentially spray raw chicken juices all over your sink and kitchen. For a three- to four-pound chicken, this will take two to three hours.
Either use within three days, or freeze it.
