food safety question re: basting

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[Post New]04/10/2013 18:06
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Anonymous
I'm a total novice cook.. I basted some chicken legs with BBQ sauce with a silicone brush.. using the same brush and sauce to baste each time (so the baster of course touched raw chichen.) I basted a few more times.. how long to I need to cook them after the final baste to make sure any raw bacteria from the chicken was gone. I was roasting them at 425.
[Post New]04/10/2013 21:01
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Anonymous
I dont know the scientific answer to this but I'd say not very long- the basting happens on the outside of the skin. Chicken needs to get to 180 degrees to be safe. I think in a 425 oven that would happen pretty quick on the outside of the chicken in a thin layer. 10 mins should be plenty.
[Post New]04/11/2013 09:38
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Anonymous
The chicken was probably fine. Just remember not to use any of the leftover sauce by itself.
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