Claire Thompson
Cleaning chicken is considered a must-do for many, especially when it comes to chicken legs, wings, and other dark meats. The cleaning process involves removing the skin and excess fat from the chicken, as well as any packages of organs inside the cavity. Some people choose to rinse the chicken with water, vinegar, and lime juice to remove slime and film, although health experts advise against this as it can spread microbes and increase the risk of foodborne illnesses. Instead, it is recommended to focus on cleaning kitchen utensils and surfaces, washing hands, and cooking the chicken to a minimum internal temperature of 165 degrees Fahrenheit to kill any bacteria.
Characteristics and Values
| Characteristics | Values |
|---|---|
| Skin | Remove the skin from each piece of chicken, unless it is for a specific recipe such as baking or roasting. |
| Fat and Film | Remove as much excess fat and film from the chicken as possible. |
| Blood Vessels | Cut out the blood vessel under the flap of muscle. |
| Joint | Split the joint to easily separate the thigh and drumstick. |
| Washing | Rinsing raw chicken can spread harmful bacteria. Instead, scrub with lime and salt, or use vinegar. |
| Tools | Clean utensils with hot, soapy water or in the dishwasher on sanitize. |
| Surfaces | Clean surfaces with hot water and bleach, or use separate cutting boards for raw chicken to prevent cross-contamination. |
| Hands | Wash hands frequently when handling raw chicken. |
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What You'll Learn
Remove skin and excess fat
When cleaning chicken legs before boiling, one of the key steps is to remove the skin and excess fat. This is a common practice, especially when preparing Haitian dishes or certain types of recipes that call for skinless chicken. Here is a detailed guide to help you through this process:
Start by peeling off the skin from each chicken leg. Use your hands or a sharp knife to carefully detach the skin from the meat. It is important to be thorough and ensure that all the skin is removed, as this can impact the texture and taste of the final dish.
Next, focus on removing excess fat and film from the chicken legs. Use your fingers or a paper towel to gently wipe away any visible fat deposits or slippery film. Be meticulous in this step, as excess fat can affect the overall flavour and appearance of the cooked chicken.
After removing the skin and fat, you might notice a ridge of bone on the underside of the chicken leg quarter, on the right side. To the left of this bone, there is often a cavity that may contain some "googly" stuff, as described by one source. Use a small spoon or your fingers to carefully scoop out and discard any contents of this cavity.
Once you have finished removing the skin, fat, and cleaning the cavity, give the chicken legs a final once-over to ensure that no visible fat or skin remains. It is important to be thorough in this process to ensure the chicken is prepared according to your preferences and the requirements of your recipe.
Remember, when handling raw chicken, it is crucial to maintain good hygiene practices. Wash your hands thoroughly before and after handling the chicken, and ensure that all utensils and surfaces are cleaned and sanitised to prevent cross-contamination and the spread of bacteria.
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Clean with lime, vinegar, and salt
Cleaning chicken with lime, vinegar, and salt is a common practice in many West Indian and Caribbean kitchens. It is believed to freshen the smell, remove surface slime, and add a subtle tang to the meat. Before modern refrigeration, an acidic rinse was thought to keep spoilage at bay when birds were stored at room temperature.
To clean chicken legs with lime, vinegar, and salt, start by placing the chicken in a large bowl in the sink. Fill the bowl about a quarter full with water. Roll a lime on the counter to soften it, then cut it in half. Pour salt onto the cut side of the lime—you may need to use both halves. Pull the lime apart slightly by putting your finger in the center and gently pulling.
Now, it's time to scrub the chicken. Use the cut side of the lime, along with the salt, to scrub the surface of each chicken leg. This will help remove any slime and film from the chicken. The salt acts as an "exfoliator," aiding in the removal of unwanted substances from the chicken surface. After scrubbing, rinse the chicken legs with water to remove any remaining residue.
If you prefer to use just the lime juice, pour the juice onto the salt in your hand, creating a mixture. Use this mixture to scrub the chicken legs, ensuring full coverage. Finally, rinse the chicken legs with water to complete the cleaning process. Remember to always handle raw chicken with care and wash your hands and the prep area thoroughly afterward to prevent the spread of bacteria.
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Avoid washing with water
It is not advisable to wash chicken legs with water before boiling, as this can increase the risk of cross-contamination and foodborne illnesses. The splashing water can spread harmful bacteria, such as salmonella and campylobacter, all over your sink, countertops, and cooking surfaces, which can then infect your sponge and other utensils. This can lead to food poisoning or stomach flu, with symptoms like diarrhea, fever, stomach cramps, and vomiting.
Instead of washing the chicken with water, you can follow these steps to ensure proper cleaning and safety:
- Start by opening the chicken's plastic packaging carefully at one end and placing the chicken pieces on a clean plastic board designated for raw meat only. This helps to avoid cross-contamination.
- Throw away the packaging and any liquid inside it, and then pat the chicken dry with paper towels. Removing excess moisture will help ensure that your chicken turns a golden brown colour when cooked.
- If your recipe calls for removing the skin, do so after patting the chicken dry. Blotting any remaining moisture will help achieve that appetizing golden colour.
- Always keep poultry separate from fresh produce, both when shopping and during food preparation. Use separate cutting boards for raw meat and vegetables, and never wash them together in the sink.
- Wash everything used in food preparation, including your hands, with hot, soapy water. This includes utensils, countertops, and any surfaces that may have come into contact with the raw chicken.
By following these steps, you can effectively clean and prepare chicken legs for boiling without the need for washing them with water, thus reducing the risk of cross-contamination and foodborne illnesses.
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Use separate utensils and cutting boards
When preparing raw chicken, it is important to use separate utensils and cutting boards to prevent cross-contamination and maintain a safe kitchen environment. Cross-contamination is one of the biggest food safety concerns when handling raw meat, and using separate utensils and cutting boards is crucial to prevent the transfer of harmful bacteria.
Use a separate cutting board, preferably one that is dishwasher-safe, specifically for raw chicken. Avoid using a wooden or porous cutting board, as the tiny openings can absorb and retain raw chicken juices, creating a breeding ground for bacteria. By using a separate, non-porous cutting board, you minimise the risk of transferring salmonella pathogens or other bacteria to other surfaces or ingredients.
Similarly, it is essential to use separate utensils, such as knives, when handling raw chicken. After use, these utensils should be cleaned thoroughly. The ideal way to sanitise utensils is to wash them in a dishwasher on a sanitise setting, effectively killing any lingering bacteria. Alternatively, hot and soapy water can be used to clean the utensils if a dishwasher is not available.
It is worth noting that rinsing or washing raw chicken under a faucet is not recommended by chefs and food safety experts, as it can increase the risk of foodborne illness and harmful bacteria growth. The splashing water can cause raw chicken juices to spread to nearby surfaces, utensils, and food, leading to potential cross-contamination. Therefore, it is generally advised to cook chicken thoroughly to a minimum internal temperature of 165 degrees Fahrenheit to eliminate any bacteria and ensure food safety.
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Cook thoroughly to 165°F
While some sources recommend cleaning chicken with vinegar and lime juice, health experts and food safety experts advise against washing raw chicken. This is because washing raw chicken can cause juices and water to splash onto other surfaces, such as countertops, sponges, nearby food, your hands, and clothes. These droplets, which are invisible to the naked eye, can contain bacteria that cause foodborne illnesses, such as campylobacter poisoning.
Instead of relying on washing, the best way to ensure that your chicken is safe to eat is to cook it thoroughly. The United States Department of Agriculture (USDA) recommends cooking chicken to a minimum internal temperature of 165°F to kill any bacteria and eliminate the risk of foodborne illness. This temperature applies to chicken breasts, while dark meat, such as chicken legs, should be cooked to an even higher temperature.
To accurately measure the internal temperature of your chicken, use a food thermometer. Insert the thermometer into the thickest part of the chicken, being careful to avoid hitting any bones, as this can affect the accuracy of the reading. Stay away from porous surfaces, as raw chicken juices can be absorbed and held onto by tiny openings in butcher blocks, wooden cutting boards, or unsealed hard surfaces.
By following these instructions and cooking your chicken legs to a temperature of 165°F or higher, you can be confident that your meal is safe and ready to be served.
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