Chefs, health experts, and food safety specialists—including those at the Centers for Disease Control and Prevention (CDC)—agree that washing raw chicken increases the risk of foodborne illness and harmful bacterial growth. Rinsing or washing raw chicken under running water causes raw juices and water droplets to splash onto surrounding surfaces: countertops, sponges, nearby foods, hands, clothing, and other kitchen areas. These droplets, invisible to the naked eye, can carry bacteria that grow and cause an illness known as campylobacter food poisoning.
Chicken must be cooked to a minimum internal temperature of 165°F, the USDA’s recommendation for safely cooked poultry. This temperature kills any existing bacteria and eliminates the risk of foodborne illness, making washing raw poultry unnecessary.
How to Prepare a Whole Chicken Before Cooking
To prepare a whole chicken, remove the packet of internal organs found inside the cavity and set it aside to roast with the chicken—or discard it. Tuck the tips of the wings underneath the chicken so they do not burn during long cooking times. Tie the legs together with kitchen twine to help the chicken cook evenly and hold its shape.
7 Tips to Keep Your Kitchen Safe When Handling Raw Chicken
Cross-contamination is the biggest food safety concern when dealing with raw meat. Here are essential practices home cooks should follow to prevent cross-contamination and keep their kitchen safe:
1. Clean utensils thoroughly
The best way to sanitize kitchen tools after handling raw chicken is to run them through the dishwasher on a sanitizing cycle. This eliminates bacteria on cutting boards, knives, and other tools. If that’s not possible, use hot water and soap.
2. Cook chicken properly
The most effective way to avoid foodborne illness is by cooking chicken to at least 165°F for breasts, and higher for dark meat such as wings and thighs. Insert a food thermometer into the thickest part of the meat—avoiding the bone—for an accurate reading.
3. Avoid washing chicken
Do not rinse, soak, or clean it with vinegar, lemon, or soap. If you pat it dry with paper towels, discard them immediately and wash your hands.
4. Avoid porous surfaces
Be cautious of the surface beneath the raw chicken. Wooden cutting boards or unsealed countertops can absorb raw chicken juices. If you must use them, clean with hot water mixed with a small amount of bleach, then scrub with a brush. Note that this type of cleaning can damage the surface over time.
5. Use a separate cutting board
Designate one cutting board exclusively for raw chicken—preferably a dishwasher-safe plastic board. Using the same board for vegetables or other foods can transfer salmonella and cause food poisoning if the bacteria aren’t eliminated.
6. Wash your hands frequently
After touching raw chicken, wash your hands immediately with warm water and soap before touching anything else. Raw poultry easily leaks juices, even when simply handled.
7. Wipe down the entire kitchen
After placing the chicken in the oven and cleaning utensils, wipe all surfaces with a disinfecting wipe: countertops, door handles, faucets, and any other area that might have been contaminated.
What Does Acid Do to Raw Chicken?
Some chicken recipes require marinating with lemon juice, apple cider vinegar, or buttermilk—all acidic ingredients that help tenderize the meat. Acids break down muscle fibers, allowing the marinade to penetrate deeper and enhance flavor.
However, leaving chicken in an acidic marinade too long has the opposite effect, making it tough. Stronger acids, like citrus or vinegar, accelerate this. Many fried chicken recipes call for overnight marinating in seasoned buttermilk, which is less acidic and therefore gentler on the meat.
Why Washing Chicken Remains Common—Despite Warnings
Food safety authorities worldwide advise against washing raw poultry because it spreads harmful bacteria. Yet many people still do it. An Australian Food Safety Information Council survey found that nearly half of Australian home cooks wash whole chickens before cooking. A Dutch study found that 25% of consumers wash chicken frequently or almost always.
So why do people insist on washing chicken? And what does science say?
Debunking the Myths
A study exploring consumer reactions to public awareness campaigns revealed several reasons people still wash raw chicken:
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Some believe washing removes feces or dirt.Modern processing techniques eliminate the need for additional cleaning.
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Others believe washing with acidic solutions (like lemon or vinegar) kills bacteria.Research shows that washing with lemon or vinegar does not remove bacteria and increases cross-contamination risks.
What the Research Shows
High-speed imaging studies found that washing raw chicken under running water causes bacteria-carrying droplets to splash onto surrounding surfaces. The higher the faucet and stronger the water flow, the greater the contamination.
Researchers placed agar plates around washing areas to collect splashed droplets. They found that bacterial spread increased with faucet height and water pressure. Aerated water (when the tap is opened fully) also increased splashing and bacterial spread.
If You Still Feel the Need to Wash Chicken
Although not recommended, some home cooks are reluctant to abandon the habit. If you insist on washing raw chicken:
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Do it in a bowl of water, not under running water.
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Pat the chicken dry with paper towels, then discard them immediately.
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Clean and disinfect all surrounding areas afterward.
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Always wash your hands after handling raw meat.
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