Do You Really Need to Wash Raw Chicken?
The Common Habit in American Kitchens
In many American households, washing raw chicken before cooking is almost a given. It’s often seen as a way to remove slime or blood, and feels like a logical step for cleanliness. However, food safety experts warn that rinsing raw chicken can actually increase your risk of food poisoning. Despite being a long-standing tradition, this practice is now discouraged by top U.S. health organizations.
Why Washing Chicken Is Dangerous: The Science
How Bacteria Spread in the Kitchen
Raw chicken may carry harmful bacteria like Campylobacter and Salmonella. When you wash chicken under the tap, invisible droplets can splash onto sinks, countertops, and kitchen tools. This creates a real risk of cross-contamination. The CDC, USDA, and FDA all advise against washing raw poultry because of the proven danger of spreading bacteria throughout your kitchen.
What Actually Makes Chicken Safe? Heat—Not Water
Proper Cooking Destroys Bacteria Completely
Cooking chicken to an internal temperature of at least 165°F (measured at the thickest part) kills all common bacteria. Washing does not remove pathogens, but thorough cooking does. U.S. government guidelines are clear: skip the rinse and focus on safe cooking temperatures.
- Washing under water → Spreads germs in the kitchen
- Cooking to 165°F or above → Destroys bacteria
Don’t wash your chicken—just cook it thoroughly for safety.
Are There Any Exceptions?
Dealing With Visible Residue or Bone Fragments
Sometimes you might find pin feathers, small bone fragments, or extra blood in the package. In these cases, use a paper towel to gently blot or remove debris. If you must rinse for some reason, disinfect your sink and all surrounding surfaces immediately, and keep raw chicken and any liquid away from other foods and utensils.
U.S. Food Safety Guidelines vs. International Advice
What the Experts and Agencies Say
– CDC, USDA, FDA: Do not wash raw poultry, always cook to 165°F
– UK Food Standards Agency: Advises against washing chicken, highlights splash risk
– Health Canada: Same recommendation as the U.S.
Washing raw chicken is discouraged worldwide, with food safety experts universally prioritizing cross-contamination prevention and thorough cooking.
Common Mistakes in American Kitchens—and How to Avoid Them
- Washing raw chicken in the sink, then prepping vegetables in the same area
- Forgetting to clean hands and utensils after handling raw meat
- Letting raw chicken juices come in contact with ready-to-eat foods
These simple missteps are major causes of foodborne illness at home.
Safe Raw Chicken Handling: Step-by-Step Guide
- Open the package and blot any residue with a paper towel if needed
- Do NOT wash chicken under running water
- Wash your hands and all utensils with hot, soapy water before and after handling
- Cook chicken to an internal temperature of 165°F or higher
- Keep raw chicken and its juices away from cooked or ready-to-eat foods
Following these steps can prevent nearly all kitchen-based food poisoning cases.
Essential Kitchen Hygiene Tips When Cooking Chicken
- Wash hands with soap and warm water after touching raw chicken
- Use separate cutting boards for raw meat and fresh produce
- Disinfect sinks and countertops after prepping chicken
Basic hygiene makes a huge difference in preventing illness.
Frequently Asked Questions (FAQ)
- Q. Does washing chicken remove that “chicken smell”?
A. No. For odor, marinating or using lemon, herbs, or vinegar during cooking is more effective. - Q. Should I rinse chicken bones or wings before making stock?
A. It’s safer to blanch or skim impurities during cooking instead of washing raw parts. - Q. What about pre-cut chicken from the store?
A. Pre-processed chicken is ready to cook—no need to rinse at home.
Quick Reference Table: Washing Raw Chicken—Yes or No?
| Situation | Should You Wash? | Best Practice |
|---|---|---|
| Packaged chicken (raw, boneless or bone-in) | No | Blot with paper towel if needed, then cook |
| Visible residue or bone fragments | Spot clean only | Remove with paper towel |
| Pre-cut or pre-seasoned chicken | No | Ready to cook as is |
| Rinsing under running water | Not recommended | Risk of cross-contamination |
Real-World Example: What Can Go Wrong
A family decided to wash raw chicken in the sink before making chicken salad. They didn’t realize that splashes contaminated the countertop and salad ingredients. As a result, several family members developed stomach issues. This is a classic example of cross-contamination and foodborne illness.
Summary: What’s the Safest Way to Handle Raw Chicken in the U.S.?
Never wash raw chicken. Instead, focus on thorough cooking and preventing cross-contamination. If you see debris, use a paper towel—not water. Washing chicken is not just unnecessary; it’s risky.
Disclaimer
This article provides general information for home cooks. Food safety outcomes may vary based on individual health conditions and environment. For specific concerns or foodborne illness symptoms, consult with a healthcare professional.