Chef Ray McVinnie has some advice for Kiwis on how to prepare and cook chicken. ❚ Put chicken in a separate, leakproof bag at the supermarket. Store, covered, at the bottom of the fridge, well-separated from other foods. ❚ Be aware that raw chicken, and especially the juices, may contaminate anything they touch. Do not wash the chicken. ❚ Wash everything after preparation – benches, knives, boards, and wash your hands thoroughly with soap and warm water. Sterilise any dish cloth you use. ❚ Use different utensils and boards for preparing raw and cooked meats. ❚ Cook it thoroughly, which means the juices should run clear. ❚ Stick a knife or skewer deep into the thigh joint. ❚ If the chicken has been frozen, make sure it is completely thawed so it cooks evenly. Defrost in your fridge overnight. ❚ Campylobacter infections spike in summer, probably because of the increase in barbecue cooking. ❚ Barbecue chefs: the same rules apply. Keep the raw chicken separate from other meats and food and don’t use the same tongs to turn the chicken and the sausages.