A Guide to Safely Handling Raw Chicken—And Why You Should Never Wash It

Chicken is a go-to ingredient in many kitchens. It's affordable, easy to cook, highly adaptable, and, when done right, it's tender and delicious. Despite its popularity, many home cooks feel anxious about handling raw chicken and often feel compelled to wash it before cooking (we have some strong opinions on that). Let’s revisit the safe handling practices for raw chicken and tackle one particularly debated question.

The U.S. Centers for Disease Control and Prevention notes that chicken is the leading cause of foodborne illness, largely due to improper handling and cooking techniques at home. Before chicken reaches grocery store shelves, it undergoes a rigorous inspection to detect disease. These inspections are conducted by either the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) or state programs following federal guidelines.

The key point is that raw chicken can harbor dangerous bacteria like salmonella, Staphylococcus aureus, Campylobacter jejuni, Listeria monocytogenes, and Escherichia coli (E. coli). While these are all undesirable, the reassuring news is that following proper food safety and cooking methods will keep you safe. Follow the guidelines below, and you’re in the clear.

Is It Safe to Wash Chicken?

No. Do not wash chicken (or any other raw meat). Rinsing raw chicken in the sink can cause harmful bacteria to spread across and around the sink, and it can also create droplets of water that splash out and contaminate other areas of your kitchen. According to the USDA, water can spread bacteria as far as 3 feet around the sink, potentially contaminating you, countertops, kitchen towels, and any nearby food, particularly raw foods like salads.

Even if you think you can prevent any water from splashing outside the sink, bacteria can still easily contaminate the sink itself. Cross-contamination is a serious issue, and it can result in foodborne illness. However, rest assured that cooking chicken will eliminate any harmful bacteria. In fact, cooking is the only method proven to kill bacteria, as stated by the USDA. That's why it's crucial to cook chicken to the safe internal temperature of 165°F.

If you're still uncomfortable with the juices from the chicken packaging, simply pat the chicken dry with a paper towel inside its packaging instead of washing it. This avoids contaminating the sink and surrounding surfaces. Plus, patting the chicken in the packaging saves you from cleaning a cutting board and helps seasonings stick while ensuring a better, crispier brown finish on the meat.

Properly Handling Raw Chicken

Follow these essential tips for handling and preparing raw chicken safely. After all, the last thing you want is to deal with cross-contamination.

• Food safety starts as soon as you bring your groceries home. Always store raw chicken on the bottom shelf of the refrigerator or freezer, preferably in a disposable plastic bag to catch any juices. This prevents bacteria-laden liquids from dripping onto other foods.
• The USDA advises that raw chicken should be refrigerated at or below 40° F and used within one to two days. If you don’t plan to use it right away, freezing it at 0° F is a good option.
• Designate separate cutting boards for raw chicken and vegetables. Clean the chicken board thoroughly after use. If you’re only using one board, prepare non-chicken foods first, especially items to be eaten raw, then clean the board before cutting raw chicken.
• Wash your hands well after touching raw chicken, as well as any utensils you’ve used with it.
• If you’re not cooking chicken directly from the packaging, always transfer cooked chicken to a separate clean plate. Avoid reusing the same plate that held raw chicken. This also applies to any tongs or spatulas you use.
• For precise cooking, use a clean digital food thermometer to check the thickest part of the chicken (avoiding the bone). It’s done when it reaches 165° F. This is the most reliable way to check for doneness; don’t rely on the meat’s color. Be sure to wash the thermometer after each use.
• If you’re uncertain about how long to cook a whole chicken or parts, the USDA provides a helpful chart.

Now that you know the best practices for handling raw chicken, explore these simple chicken dinner ideas that everyone in your family will enjoy. Just remember, the key number is 165° F!