Remember, salmonella is killed at a temperature of roughly 70˚C (maintained for 10 minutes just to be sure). In chicken and other poultries, that tends to be achieved when the juices run clear. If you are afraid of germs and you cook poultry such that it is wizen and stringy, why not get a whole chicken and shove a beer in its body cavity (or up its figgy-dowdy)? That way you ensure supreme moisture retention despite indefinite periods of cooking.

Otherwise, chicken and poultry is versatile and healthy. Use game birds like Cornish hen or pheasant for stronger flavoured meat.

Serve with Chardonnay or Pinot Grigio unless curried.