To Rinse or Not to Rinse: The Great Chicken Washing Debate

Ever stood at your kitchen sink, chicken in hand, wondering if you’re supposed to give it a quick wash before cooking? You’re not alone! This seemingly simple kitchen question has sparked heated debates among home cooks and professional chefs alike. Let’s dive into the juicy details and settle this age-old culinary controversy once and for all.

The Great Chicken Washing Divide

For decades, washing raw chicken before cooking has been passed down as kitchen gospel from generation to generation Many of us learned this habit from our parents or grandparents, who insisted it was the proper way to prepare poultry Even legendary chef Julia Child was a firm believer in rinsing raw chicken.

But here’s where things get interesting – modern food safety experts and health organizations are singing a completely different tune. The CDC and USDA have been consistently advising against this practice, saying it actually makes your food less safe, not more.

So who’s right? Let’s break it down

Why People Wash Chicken

Before we get to the science, it’s worth understanding why so many of us are committed chicken-washers:

• Old habits die hard: It’s simply what we’ve always done and what we were taught
• Feeling of cleanliness: Rinsing seems like it would remove surface bacteria
• Removing packaging residue: To get rid of the slimy feeling from packaged chicken
• Following recipes: Many older cookbooks explicitly instruct you to rinse poultry
• Trust issues: Some don’t fully trust commercial chicken processing

As chef Libbie Summers explained to TODAY “I grew up on a farm in Missouri, and the chickens co-mingled with the pigs and other animals that weren’t the best at keeping up with personal hygiene. I always wash my chickens to ensure that they’re completely clean with no grit left behind.”

That reasoning makes sense on the surface. But what does science say?

The Science Says: Don’t Wash Your Chicken!

The CDC couldn’t be clearer about this: “Don’t wash your raw chicken!”

In 2019, they even tweeted about it, later adding: “We didn’t mean to get you all hot about not washing your chicken! But it’s true: kill germs by cooking chicken thoroughly, not washing it.”

Here’s why washing raw chicken is problematic:

1. The Splash Zone Problem

When you rinse chicken under your tap, water splashes. And that splashing water carries bacteria from the chicken – including potential pathogens like Salmonella and Campylobacter – to:

• Your sink
• Your countertops
• Nearby utensils
• Other foods (like that salad you’re prepping)
• Your clothes

These bacteria can survive on surfaces for weeks or even months! According to the USDA’s technical information specialist Argyris K. Magoulas, “The problem is that you can splash, which can cross contaminate. Washing is not really removing the bacteria.”

2. Heat Kills Bacteria, Water Doesn’t

Simply put, rinsing chicken doesn’t effectively remove harmful bacteria. The water temperature from your tap isn’t hot enough to kill pathogens – it just moves them around your kitchen.

What DOES kill bacteria is proper cooking. When chicken reaches an internal temperature of 165°F, any harmful organisms present are destroyed. That’s why food safety experts emphasize using a meat thermometer rather than relying on rinsing.

3. Modern Processing Makes Washing Unnecessary

Today’s commercially produced chicken goes through rigorous cleaning processes at the processing plant. Any additional washing at home is unnecessary and potentially harmful.

The Chef’s Perspective

While food safety experts are unified in their “don’t wash” stance, the culinary community remains somewhat divided.

Ina Garten, the beloved Barefoot Contessa, agrees with the CDC. During an episode of “Cook Like a Pro,” she stated that there’s no need to wash poultry before cooking it.

However, some professional chefs still prefer to rinse. Award-winning barbecue chef Melissa Cookston told TODAY, “I agree that the high temperatures will kill all the germs, but I’m not taking any chances. I wash thoroughly before cooking. This also gives me a nice clean surface for seasonings to adhere to.”

But even among chicken-washing chefs, it’s typically about removing residue or sliminess, not killing bacteria.

The Right Way to Prep Raw Chicken

So if we shouldn’t wash chicken, what should we do instead? Here’s the proper way to prepare chicken for cooking:

1. Carefully open the package – Slit the plastic at one end to avoid splashing juices
2. Place chicken on a dedicated cutting board – Ideally plastic, used only for raw meat
3. Discard packaging properly – Along with any liquid it contained
4. Pat the chicken dry with paper towels – This helps seasonings stick and promotes better browning
5. Season as desired – Now your chicken is ready for cooking!

Martha Stewart’s website recommends: “Start by slitting the chicken’s plastic covering at one end and placing the chicken pieces on a clean plastic board designated for raw meat to avoid cross-contamination. Then, carefully throw away the packaging and any liquid in it.”

Safe Chicken Handling Practices

Beyond the washing question, here are some essential safety tips for handling raw chicken:

• Keep it separate – In grocery bags, in your refrigerator, and during prep
• Use dedicated cutting boards – Have a designated board for raw meat only
• Wash hands thoroughly – Before and after handling raw chicken
• Sanitize surfaces – Clean everything that touches raw chicken with hot, soapy water
• Cook to the right temperature – Always use a meat thermometer to ensure chicken reaches 165°F
• Never place cooked food on plates that previously held raw chicken

But What If I Really Want to Clean My Chicken?

If you’re still concerned about the cleanliness of your poultry, the USDA does offer a safer alternative to rinsing under running water:

You can soak chicken briefly in water (some people add a little vinegar or lemon juice) to remove excess sodium or blood. Just make sure to:

• Use a bowl rather than running water
• Keep it in the refrigerator
• Don’t soak for longer than two hours
• Clean all surfaces thoroughly afterward

This method minimizes splashing while still giving you the feeling of “cleaning” your chicken.

Breaking the Habit

I’ll be honest – I used to be a dedicated chicken-washer myself. My mom taught me to rinse poultry, and I never questioned it until I learned about the science behind why it’s not recommended.

Breaking this habit wasn’t easy. It felt wrong the first few times I transferred chicken directly from package to pan. But knowing that I was actually making my kitchen safer helped me stick with it.

If you’re trying to break the chicken-washing habit:

• Remind yourself that proper cooking is what makes chicken safe
• Focus on other safety measures like using separate cutting boards
• Remember that not washing reduces cross-contamination risks

Final Verdict: Skip the Rinse

The scientific consensus is clear: from a food safety perspective, washing raw chicken before cooking is not recommended. The practice doesn’t make your food safer – it actually increases the risk of foodborne illness by spreading bacteria around your kitchen.

Instead of rinsing:

• Pat chicken dry with paper towels
• Cook to the proper internal temperature (165°F)
• Practice good kitchen hygiene

Following these evidence-based recommendations will keep you and your family safer from foodborne illnesses.

So next time you’re prepping chicken for dinner, save yourself a step and skip the rinse. Your chicken will still turn out delicious, and your kitchen will be more hygienic as a result!

No, professional chefs do not typically wash chicken because the practice does not remove bacteria and instead spreads them by splashing into the sink, onto countertops, and other surfaces. Government food safety authorities like the USDA and FDA advise against washing raw poultry to prevent cross-contamination.