It’s an age-old debate thats been dividing the culinary community for decades: Should you rinse raw chicken — or any kind of poultry — before cooking it?
One of Americas most beloved chefs, Julia Child, believed in washing raw poultry. However, her legendary co-host Jacques Pepin on “Julia & Jacques Cooking at Home” famously disagreed, saying that the heat from the oven kills off any germs or bacteria.
Sorry, Julia, but it looks like plenty of celebrity cooks, including Ina Garten, have the food safety experts on their side.
Every year, the Centers for Disease Control and Prevention (CDC) issues an emphatic reminder to home cooks about how to prevent food poisoning while cooking chicken.
“Dont wash your raw chicken!” the government organization tweeted in 2019. “Washing can spread germs from the chicken to other food or utensils in the kitchen.”
“We didn’t mean to get you all hot about not washing your chicken!” the CDC wrote in a follow-up tweet. “But it’s true: kill germs by cooking chicken thoroughly, not washing it. You shouldn’t wash any poultry, meat, or eggs before cooking. They can all spread germs around your kitchen. Don’t wing food safety!”
In an article linked to the tweet, the agency further explained that, “During washing, chicken juices can spread in the kitchen and contaminate other foods, utensils, and countertops.” The article also added that its important to thoroughly wash your hands after handling raw poultry and never use the same cutting board to prep other ingredients if raw chicken has touched it.
During an episode of Food Networks “Cook Like a Pro” in 2020, Ina Garten also weighed in on the debate, saying that theres no need to wash poultry before you cook it, breaking with Child, whom she has cited as one of her culinary idols. “I know theres this whole debate about whether you wash the chicken before you do this, or you dont,” said Garten as she prepared to roast a whole bird.
According to the Food Safety and Inspection Service of the United States Department of Agriculture (USDA), properly cooking a chicken to the right temperature will kill any bacteria. Argyris K. Magoulas, a USDA technical information specialist, told TODAY Food emphatically that you should not wash raw chicken due to the risk of potential cross-contamination of food-borne pathogens, like salmonella, which can be very dangerous.
“The problem is that you can splash, which can cross contaminate,” said Magoulas, noting that the pathogens could land on foods that may not get cooked later (like veggies) or cling to surfaces where they can linger for weeks or even months.
He added, “Washing is not really removing the (bacteria). You kill (pathogens) when you cook them.” For chicken, the thickest part of the meat should reach 165 degrees before it’s safe to eat, so keep that meat thermometer handy.
For years, both the CDC and USDA have been advising home cooks not to wash or rinse their raw poultry.
However, the idea of rinsing chicken is still debated among many pros. TODAYasked several chefs for their take on whether its ever OK — or even advisable — to wash raw poultry.
Libbie Summers, chef and creative culinary director for the food delivery service Terras Kitchen, explained to TODAY that she prefers to wash her chicken, but for her it’s not about the bacteria, she just wants to remove any dirt.
“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,” said Summers. “I always wash my chickens to ensure that they’re completely clean with no grit left behind.”
Restaurateur and award-winning barbecue chef Melissa Cookston is also a chicken-washer. “I agree that the high temperatures will kill all the germs, but I’m not taking any chances,” said Cookston. “I wash thoroughly before cooking. This also gives me a nice clean surface for seasonings to adhere to.”
But plenty of pros stick with the USDA guidelines. And when they do rinse, its to get rid of unappetizing extras, not necessarily to kill germs.
“If you buy fresh, skinless chicken breast, it doesn’t need to be washed,” Luca Corazzina, executive chef at 312 Chicago, said. “If you buy chicken from your supermarket that has been sitting in its own blood and juices for a few days, you will probably feel better giving it a quick rinse.”
If you are really worried about making sure your poultry is as “clean” as possible, Magoulas did advise a safer method of “washing” the bird. If you want to remove excess sodium (many commercially produced chickens have added sodium to help preserve the meat and remove blood), its OK to soak it in water (and some people use a little vinegar and/or lemon juice, too) — so the juices dont splash — and leave it in the refrigerator for no more than two hours before cooking.
USDA recommends against washing your raw poultry to help minimize the spread of bacteria; however, if you do wash your raw chicken wings, please remember to fully clean and sanitize surfaces that may have come in contact with raw juices, like your sink, countertop, cutting board and utensils.
Salmonella found on poultry products contributes to 93 million cases of foodborne illness each year. But a large percentage of consumers are still not aware that they should not wash raw poultry.
Washing or rinsing chicken increases risk. Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn’t remove this risk, it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen.
“Washing raw poultry continues to be prevalent in the U.S.,” said Quinlan. “But our research shows that people are open to educating themselves as to why washing raw chicken is unnecessary and possibly changing their behavior.”
Some bad habits are hard to break. Researchers from Drexel University’s College of Nursing and Health Professions, in collaboration with the non-profit Partnership for Food Safety Education (PFSE) and New Mexico State University, are hoping to help people curb at least one – often unwitting bad habit – the washing or rinsing of raw chicken.
To celebrate National Food Safety Education Month in September, PFSE, Drexel and New Mexico State University, have launched “Don’t Wash Your Chicken,” an educational program aimed at households preparing and cooking raw chicken at home. Informed by research co-authored by Jennifer Quinlan, PhD, a professor in the Nutrition Science department in the College, this program explains why certain poultry handling practices at home are risky and provides practical guidance people can take to reduce their risk of food poisoning.
One of Americas most beloved chefs, Julia Child, believed in washing raw poultry. However, her legendary co-host Jacques Pepin on “Julia & Jacques Cooking at Home” famously disagreed, saying that the heat from the oven kills off any germs or bacteria.
During an episode of Food Networks “Cook Like a Pro” in 2020, Ina Garten also weighed in on the debate, saying that theres no need to wash poultry before you cook it, breaking with Child, whom she has cited as one of her culinary idols. “I know theres this whole debate about whether you wash the chicken before you do this, or you dont,” said Garten as she prepared to roast a whole bird.
Sorry, Julia, but it looks like plenty of celebrity cooks, including Ina Garten, have the food safety experts on their side.
But plenty of pros stick with the USDA guidelines. And when they do rinse, its to get rid of unappetizing extras, not necessarily to kill germs.
In an article linked to the tweet, the agency further explained that, “During washing, chicken juices can spread in the kitchen and contaminate other foods, utensils, and countertops.” The article also added that its important to thoroughly wash your hands after handling raw poultry and never use the same cutting board to prep other ingredients if raw chicken has touched it.
HOW TO WASH AND CLEAN CHICKEN WINGS FOR FRYING, GRILLING, BAKING ETC || TERRI-ANN’S KITCHEN
FAQ
Should you clean chicken before cooking it?
Do professional chefs wash chicken?
How do you clean chicken wings without vinegar?
How do you clean chicken wings with salt?
Cleaning chicken wings with salt is a great way to eliminate the grime and make them look clean and fresh. It’s also a good way to prepare them for cooking. Rinse your chicken wings under cold water and dry them with paper towels. Place your wings in a bowl and sprinkle salt on them until they’re well coated. Let them sit for about 20 minutes.
How do you clean a chicken wing?
One by one, wash the surface of each wing by rinsing it under the water. Look for any feathers or other dirt that has to be removed from the chicken wing. While the chicken wings are still under the faucet, pluck the feathers and clean them with your fingers. Remove the wing from the water and pat it with a paper towel when washing it.
How do you reheat cooked chicken wings?
If you have any leftovers, let them sit out while the oven preheats. Then reheat the cooked chicken wings on a sheet pan in a 375˚ oven for six minutes per side. Wings can also be warmed in a skillet with 1 to 2 tablespoons of oil on high heat. Fry for two to three minutes, turning halfway, until golden.
Should you wash raw chicken before cooking?
The USDA says that people who wash or rinse raw chicken meat are putting themselves at risk of illness. But again, some cooks prefer to wash raw chicken before cooking to remove dirt and unwanted slime. You’re about to cook some chicken wings, but you’ve never cleaned them before. You’re wondering: “How do I clean chicken wings?”