Experts, including chefs, health specialists, and the CDC, agree that washing raw chicken increases the risk of foodborne illness. Rinsing or washing chicken under running water can spread bacteria like Salmonella to kitchen surfaces, utensils, hands, and nearby foods. Cooking chicken to an internal temperature of at least 165°F (74°C) kills harmful bacteria, making washing unnecessary.
1. Preparing a Whole Chicken
Remove the giblets from the cavity. You can roast them with the chicken or discard them.
Fold the wing tips under the chicken to prevent burning during long cooking.
Tie the legs together with kitchen twine for even cooking and a neat presentation.
2. Food Safety Tips for Handling Raw Chicken
A. Cleaning Tools and Surfaces
Use a dishwasher with a sanitation cycle, or wash with hot water and soap.
Always use a separate cutting board for raw chicken to prevent cross-contamination.
After handling chicken, wipe all kitchen surfaces, including counters, handles, and faucets.
B. Washing Hands
Wash hands thoroughly with hot water and soap immediately after touching raw chicken.
Avoid touching any surfaces or utensils until hands are fully cleaned.
C. Dealing with Porous Surfaces
Wooden or uncoated surfaces can absorb raw chicken juices.
Clean thoroughly with hot water and a small amount of bleach, scrubbing with a rough or metallic tool.
3. Marinating Chicken
Acidic ingredients (lemon juice, apple cider vinegar, yogurt) help tenderize the meat.
Do not leave chicken in acidic marinades for too long; this can make it tough.
Store marinade in the fridge only and never reuse unless kept in a sealed container.
4. Cooking Chicken Properly
Use a food thermometer to ensure proper cooking:
Chicken breast: 165°F (74°C)
Dark meat: slightly higher
Cooking thoroughly eliminates all bacteria, making washing unnecessary.
5. Common Mistakes to Avoid
Improper storage: Place chicken in a deep container on the bottom shelf of the fridge to prevent juice leakage.
Cross-contamination: Wash any dishes or surfaces that touched raw chicken.
Leaving chicken at room temperature: Thaw in the fridge or cook immediately; do not leave out for more than 1 hour.
Removing skin too early: Skin helps keep the chicken moist during cooking.
Ignoring thermometer readings: Without checking internal temperature, chicken may be undercooked or overcooked.
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