Here’s Why You Shouldn’t Wash Chicken
We’ve seen the TikToks of home cooks rinsing their chicken in the sink, we’ve flipped through the cookbooks calling for rinsing in prep, and even heard one of America’s most beloved chefs, Julia Child, preach about washing poultry.
But we have a PSA—as much as you think it’s keeping your families safe from dangerous pathogens, it’s actually spreading them.
Every year, the United States Department of Agriculture (USDA) issues an emphatic reminder not to wash your poultry. According to the USDA, not only does chicken not need to be washed, but doing so may cause more harm than good.
Why? Let’s get into it.
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Why is washing chicken dangerous?
Picture this: you rinse your chicken under the faucet, thinking you’re washing away germs. But instead, that forceful stream of water acts like a mini trampoline, launching tiny droplets containing harmful bacteria like salmonella and campylobacter all over your sink, countertops and even you.
Studies have shown this splatter can travel up to 3 feet, potentially contaminating nearby food and surfaces.
Simply put, if you’re washing raw chicken, you’re cross-contaminating your kitchen.
Does washing raw chicken kill germs?
The good news is, you don’t need to wash your chicken before you cook it to kill germs.
Properly cooking your chicken to an internal temperature of 165°F is actually the only way to guarantee the safety of your chicken. So, ditch the stress in prep, and focus on mastering that golden sear.
Today’s commercially raised chicken undergoes rigorous cleaning processes before it reaches your grocery store. Washing it at home only adds an unnecessary step that increases your risk of cross-contamination.
If you’re really worried about making sure your poultry is as “clean” as possible, Argyris K. Magoulas, a USDA technical information specialist, has a safer method of “washing” your bird.
To remove excess sodium (many commercially produced chickens have added sodium to help preserve the meat and remove blood), it’s okay to soak it in water (and some people use a little vinegar and/or lemon juice)—so the juices don’t splash—and leave it in the refrigerator for no more than two hours before cooking.
Safety Guidelines For Handling Raw Chicken
Just because you don’t need to wash your chicken doesn’t mean you can throw out all food safety precautions. Here’s how you should be handling raw chicken:
Thaw safely: Thaw frozen chicken in the refrigerator or under cold running water, never at room temperature. Check out our selection of airtight containers for safe thawing.
Use separate cutting boards: Use separate cutting boards and utensils for raw chicken and other foods. We have a wide variety of beautiful and functional boards to choose from.
Wash your hands, often: Do this before and after handling raw chicken, and especially after cleaning up.
Clean and sanitize surfaces: Don’t forget to disinfect your sink, countertops and utensils after handling raw chicken. Our selection of cleaning supplies will help tackle the dirty job.
By following these simple steps, you can enjoy your favorite chicken recipes without worrying, “Did I cross-contaminate something?” A thought nobody wants to have while they’re eating dinner.
Remember, food safety is everyone’s responsibility. By making informed choices, we can all prevent foodborne illness and enjoy healthy meals.
Hungry for more? From knife skills to homemade pasta, there’s no shortage of tips & tricks you can learn in our Cooking Classes!
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