To rinse or not to rinse that is the question. It has been ingrained in many of us to rinse our raw chicken. I will call it the Julia Child effect. For many years I watched her carefully wash her chickens as did much of America.
But the FDA has for years advised against rinsing poultry before cooking it. When you rinse raw chicken, the bacteria that is present on the surface of the poultry can spread to everything that’s nearby, sink, counter surfaces, kitchen utensils, other foods or you. SO for good food safety, it is a definite no to rinsing.
So what about getting bacteria off the surface of the chicken? First, you can not rinse it to sterile. That is not happening. Second, properly cooked chicken (165 remember) will kill any bacteria. So no problem there.
Last, does rinsing chicken with skin make it cook crispier? Cooks Illustrated says no. If you want to get rid of the juices on the meat, pat it dry with a paper towel instead of rinsing it.
So I’m mending my ways and suggest you do, too.
The joy of Julia Child
Let’s be safe out there.
DrDan
Last Updated
September 24, 2016
Lori
I soak my chicken in salt water it cleans all the excess yucks from it ..then bleach sinks pots etc…easy peasy….
bedlamb
I buy thighs, and skin, trim and rinse them at home. I’ve never tried brining. Think I’ll give it a shot.
Thanks.
Lisa
Liz, I like “One word BLEACH! That’s it…I’m done. LOL So true.
Liz
One word
BLEACH!
That’s it….I’m done.
Mj
I fill a container first, then place chicken in it and swish around. No spread of contamination. Next I use a clean plastic bag or tupperware and let chicken sit in white vinegar for a minute or two to cleanse chicken. It produces a cleaner taste….get rid of the ‘chickeneee’ taste.
rca
Nice tip! I wonder if using a lemon juice and water for a quick soak, then pat dry would do something similar AND add a bit of flavor? Or do we just start heading into brine territory? π€
Shay
Jeff I agree. I ALWAYS rinse my chicken for the same reasons. And I do not splash water everywhere else. How is it people can’t use common sense when cooking?
David
We always brine the chicken to draw out the blood and the chicken is more tender then.
Jeff Harris
For me, rinsing isn’t about getting chicken guts everywhere, it’s about removing the extra fat, machinery and other stuff off of my chicken. If you’re splashing water everywhere, and contaminating your countertops, simply turn down the water. Also, rinsing can get sloppier if you’re rinsing a whole bird instead of parts.
When the chicken went through the processing plant to be separated into chicken parts, it went through some machinery, because chickens don’t magically split into parts when their heads are removed. You assume the machinery has been cleaned recently, but do you also assume that it hasn’t been maintained in a while?
Is there cleaning material on the machinery that is now on your chicken parts? Is there machine oil on the machinery that is now on your chicken? What about the machinery that makes the packaging? Sure, it’s probably food-safe, but that doesn’t mean delicious or “dissolves in the cooking process.”
That’s why I choose to rinse my bird, but you do what you want. I don’t think I’ve died from unrinsed chicken yet.
TALUNJA
I completely agree…..I know they say it’s not necessary but I feel a need to clean all my meat prior to cooking….especially pieces of meat such as neck bones, oxtails, where there are small fragments of bone.
Rick McCall
i ALWAYS BOIL MY CHICKEN THEN COOK IT MUCH SAFER
JOEL40
THANK YOU FOR THE RACKING, TEMPERATURE INCREASE AND PATTING DRY. FOR THE FIRST TIME WE FINALLY GOT THE DRUMSTICKS TO DIE FOR. IT WAS A TASTY DELIGHT, WITH THE DRIPPINGS AND CREAM SHERRY AND GARAM MASALA FOR A SIDE SAUCE .
NoniB17
I usually brine all chicken that I cook, so this becomes sort of a non-issue for me. If not brining due to time constraints, I do not rinse it, just blot it dry first.
Michele
Can’t wait to try the oven roasted thighs today I will be returning to your site as I need receipts that basically feed two!
Randall
Thanks for the great post. I’ve always been a little freaked out about spreading bacteria everywhere while rinsing chicken. What I have gotten into the habit of doing now is to season my chicken and then place it on a rack in the fridge for 8-24 hours to allow the skin to dry. My chicken always comes out perfectly crispy.