Lucas Delgado
Many people feel the urge to wash raw chicken before cooking, but health experts and food safety experts agree that washing chicken increases the risk of foodborne illness and harmful bacteria growth. Cooking chicken to an internal temperature of 165ºF (74ºC) is the best way to ensure that it is safe to eat, as this temperature kills any dangerous bacteria. Store-bought chicken is cleaned and inspected before it reaches your home, so it is not necessary to wash it. Instead, it is recommended to pat the chicken dry with a paper towel and then wash your hands.
Characteristics of cleaning a chicken from the store
| Characteristics | Values |
|---|---|
| Purpose | To trim excess fat and tissue, and ensure the meat has the right flavor and consistency |
| Preparation | Cover the work surface with paper towels, thaw the chicken, cut any twine or wire, remove giblets and kidneys |
| Trimming | Use a sharp knife to carefully trim excess fat and gristle, especially around the neck and tail area |
| Safety | Wash hands frequently, avoid cross-contamination, use separate cutting boards, clean tools and work surfaces properly, do not wash chicken |
| Marinade | Lemon juice, apple cider vinegar, or buttermilk can be used to tenderize the chicken |
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What You'll Learn
Defrosting and drying chicken
Defrosting chicken can be done in several ways, each with its own advantages and disadvantages. The safest way to defrost chicken is to remove it from the freezer and put it in a container on a low shelf in a refrigerator for at least 24 hours or until it is no longer frozen. This method helps keep the chicken at a safe, cool temperature while it defrosts, preventing it from getting too warm for too long. Bone-in chicken and whole chickens can take up to 2 days to thaw in the refrigerator.
If you're looking for a quicker method, you can use a cold water bath. Place the chicken in an airtight package or a leakproof ziplock bag and submerge it in a bowl of cold water. Make sure to change the water every 30 minutes to keep it cold. This method can still take about an hour for the chicken to fully defrost.
Another quick method is to use a microwave. Remove the chicken from its packaging and place it in a microwave-safe container. Set your microwave to the "defrost" function and follow the instructions. This method can also dry out the chicken and affect its texture.
Once the chicken is defrosted, it's important to pat it dry with a paper towel to remove excess moisture. This will help with searing and seasoning. However, be sure to throw away the paper towel immediately afterward and wash your hands to avoid cross-contamination.
It is important to note that you should never thaw chicken at room temperature or in warm water, as bacteria multiply rapidly between 40-140°F. Additionally, cooking chicken to an internal temperature of 165°F will kill any bacteria and eliminate the risk of foodborne illness.
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Trimming excess fat and tissue
Start by locating the fat deposits, which are usually found around the neck and tail area of the chicken. Using a sharp knife, carefully trim away the excess fat and gristle from these areas. You can dispose of the fat, or you can choose to render and reuse it for cooking. Chicken fat can be useful for greasing pans or adding flavour to dishes such as soups and stir-fries.
As you trim, you may come across unwanted tissue, such as sinew or silver skin. Pull the tissue away from the meat with one hand, and use your knife to carefully shear it off. Be cautious and deliberate in your movements to avoid cutting yourself. Continue until you have removed all the excess fat and tissue from the chicken.
After trimming, it is important to clean your utensils and work surfaces to prevent bacterial growth and the spread of contaminants. Wash your hands thoroughly with hot water and soap, and use sanitizing wipes to clean any surfaces that may have come into contact with the raw chicken. Proper hygiene practices are crucial to ensure the safety of your cooked chicken and to prevent foodborne illnesses.
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Removing giblets and kidneys
Before you begin cleaning a chicken, it's important to thaw it. You can do this by leaving it in the fridge overnight or, if you're short on time, soaking it in a bowl of cold water for 30 minutes per 1 pound of chicken, changing the water every 30 minutes.
Once your chicken is thawed, you can start by removing the giblets and kidneys. The giblets are usually found in a small bag or left loose inside the chicken, and they contain the neck, liver, kidneys, gizzard, and heart. To remove them, reach into the neck of the chicken to feel for the giblets. If you can't reach them from the neck, try reaching into the posterior end of the chicken, which has a bigger opening. Pull the giblets out through either opening. If they're in a bag, you can grab them all at once; if they're loose, you may need to pull out each piece individually. Once the giblets are removed, check the posterior end for any kidneys that might still be attached. The kidneys will appear as dark red, round objects near the opening. If they're still inside, simply pull them out with your hands.
After removing the giblets and kidneys, you can set them aside for use in a recipe, such as gravy or stock, or discard them. Remember, it's important to maintain good hygiene practices when handling raw chicken to prevent the spread of bacteria. Wash your hands thoroughly with soap and water, and sanitize your work surfaces and utensils to ensure a safe cooking environment.
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Sanitising the work surface
To sanitise your work surface effectively, start by covering it with a layer of paper towels. Paper towels act as a barrier, absorbing the chicken juices and protecting your countertops or cutting board from direct contamination. If you don't have paper towels, you can use a separate, dishwasher-safe cutting board specifically for raw chicken. Avoid using porous surfaces like wooden cutting boards or unsealed hard surfaces, as they can absorb and retain raw chicken juices, making them difficult to sanitise.
After handling raw chicken, it's crucial to wipe down your entire kitchen with sanitising wipes or a disinfectant spray. Pay close attention to countertops, door handles, knobs, the kitchen faucet, and any other surfaces that may have been contaminated by splashes or touch. Make sure to clean any utensils used during the preparation of raw chicken as well. The ideal way to sanitise utensils is to put them in the dishwasher on the sanitise setting. If you don't have a dishwasher, wash them thoroughly with hot water and soap.
Remember, sanitising your work surface is a critical step in preventing the spread of bacteria and ensuring the safety of your cooked chicken. By following these steps, you can help reduce the risk of foodborne illnesses and create a safe and hygienic cooking environment.
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Washing hands and utensils
When handling raw chicken, it's essential to maintain good hygiene practices to prevent the spread of bacteria and the risk of foodborne illnesses. Here are some detailed instructions for washing your hands and utensils when cleaning a chicken from the store:
Washing Your Hands
Always wash your hands thoroughly with hot water and plenty of soap after handling raw chicken. Make sure to wash your hands before touching anything else, including other ingredients, utensils, or surfaces. It's important to be vigilant about handwashing because raw chicken juices can leak and get on your hands, even if it's not visible. Additionally, wear gloves when handling the chicken to provide an extra layer of protection.
Washing Utensils and Surfaces
To clean kitchen utensils and surfaces after preparing raw chicken, it's best to use a dishwasher with a sanitize setting. This will effectively kill any bacteria that may be present on cutting boards, knives, and other utensils. If you don't have access to a dishwasher, you can wash the utensils by hand using hot and soapy water. Ensure that you scrub the utensils thoroughly to remove any traces of chicken juices or bacteria.
It's also important to wipe down your entire kitchen, including countertops, door handles, knobs, faucets, and any other surfaces that may have been contaminated. Use sanitizing wipes or a disinfectant spray to ensure that all surfaces are clean and safe.
Additionally, it's recommended to use a separate cutting board for raw chicken, preferably one that is dishwasher-safe. Avoid using porous surfaces like wooden cutting boards, as they can absorb and retain raw chicken juices, making it difficult to clean thoroughly. If you must use a porous surface, clean it with hot water and a small amount of bleach, scrubbing it with a steel or abrasive scrubber to reach into any cracks or openings.
By following these handwashing and utensil cleaning guidelines, you can help ensure a safe and hygienic environment when preparing and cooking chicken.
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