Cleaning Chicken: Tips To Remove Odor

Preparing chicken is a delicate process, and proper handling is critical to prevent foodborne illnesses caused by bacteria such as salmonella and campylobacter. While some cultures use rinses with mild acids like lemon, lime, or vinegar to freshen the smell, remove slime, and tenderize the meat, it is important to note that these practices do not kill pathogens. The U.S. Department of Agriculture (USDA) and food safety experts advise against rinsing raw chicken as it can spread harmful bacteria. Instead, focus on maintaining a clean preparation area by using separate cutting boards and utensils for raw chicken, washing hands frequently, and sanitizing surfaces to prevent cross-contamination.

How to clean and prep chicken to avoid unpleasant smells

Don't rinse chicken—it spreads bacteria like salmonella

Rinsing raw chicken can increase the risk of foodborne illnesses by spreading harmful bacteria, like Salmonella and Campylobacter, around your sink and countertop. Salmonella is the most common cause of bacterial food poisoning in the United States, with over one million cases each year. It causes fever and gastrointestinal illness, and in some cases, severe infection. Campylobacter is another common cause of bacterial foodborne illness.

The U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA) recommend that people do not rinse or wash meat or poultry during food preparation. Washing chicken can spread bacteria, including Salmonella and Campylobacter, around your kitchen and onto other foods, sinks, countertops, and kitchen surfaces. This is called cross-contamination, which can lead to food poisoning.

A study by the Agriculture Department's Food Safety and Inspection Service found that those who washed or rinsed chicken left a trail of bacteria around the kitchen. The researchers traced the spread of a harmless strain of bacteria, similar to Salmonella, during meal prep. Even when people attempted to clean their sinks after washing poultry, 14% of these individuals still had bacteria present in the sink.

Instead of rinsing chicken, follow these steps to safely prep chicken for cooking: Start by opening the package carefully and placing the chicken pieces on a clean plastic board designated for raw meat to avoid cross-contamination. Throw away the packaging and any liquid in it. Pat the meat dry with paper towels. Wash your hands before and after handling raw chicken, and keep poultry separate from fresh produce in your grocery bag, in the refrigerator, and during food preparation.

Use separate, non-porous utensils and surfaces for raw chicken

Preparing chicken can be a nerve-wracking experience, especially when you're worried about keeping your family safe from foodborne illnesses. Salmonella and campylobacter are the two leading causes of bacterial food poisoning, and they can be spread by raw chicken juices. To prevent this, it's important to use separate, non-porous utensils and surfaces when handling raw chicken.

Firstly, it's important to understand what porous materials are and why they should be avoided. Porous materials, such as wooden cutting boards, butcher blocks, and unsealed countertops, have tiny openings that can absorb and retain raw chicken juices. These surfaces can be difficult to clean properly, as the juices can become trapped in the small cracks and crevices. If you must use a porous surface, it is recommended to clean it with hot water and a small amount of bleach, scrubbing it with a steel or abrasive scrubber to reach the cracks. However, keep in mind that this cleaning method can be harsh on the material over time.

To minimize the risk of cross-contamination, always use separate utensils and surfaces specifically designated for raw chicken. This includes using a separate cutting board, preferably one that is dishwasher-safe. By doing so, you can prevent the transfer of salmonella pathogens from the chicken to other surfaces or ingredients. Salmonella can cause food poisoning and other illnesses, so it is crucial to take these precautions.

When it comes to utensils, ensure that you use separate knives, spoons, or any other tools that will come into contact with the raw chicken. These utensils should be washed thoroughly after use, either in the dishwasher on the sanitize setting or with hot and soapy water. If using a dishwasher, it is safe to wait until it is full before running a cycle, as the extreme heat of the water will kill any bacteria. However, it is recommended to run the dishwasher on the same day to prevent the growth of dangerous bacteria.

In addition to separate utensils and surfaces, it is essential to maintain good hygiene practices. Wash your hands thoroughly with hot water and soap before and after handling raw chicken. Avoid using warm water, as hot water is more effective at killing bacteria. Remember to rinse and dry your hands as well. After preparing the chicken, wipe down the entire kitchen, including countertops, handles, knobs, faucets, and any other surfaces that may have been contaminated. By following these precautions, you can help ensure that your chicken is safely prepared and minimize the risk of foodborne illnesses.

Wash utensils and surfaces with hot, soapy water

When preparing chicken, it's important to maintain a clean and sanitised environment to prevent the spread of harmful bacteria and reduce the risk of foodborne illnesses. Here are some detailed steps to ensure utensils and surfaces are properly cleaned with hot, soapy water:

Firstly, always use a designated plastic cutting board specifically for raw meat. Avoid porous surfaces like wooden cutting boards, as they can absorb chicken juices, harbouring bacteria. Instead, opt for a dishwasher-safe cutting board made of a non-porous material. After use, wash the cutting board thoroughly in hot, soapy water, paying special attention to cleaning any knife or utensil used as well. If you have a dishwasher, utilise its sanitising setting to effectively kill any lingering bacteria.

It is crucial to extend this cleaning process beyond just the utensils and cutting board. Make sure to clean countertops, sinks, and any other surfaces that may have come into contact with the raw chicken. Surfaces such as counters and sinks should be scrubbed with hot, soapy water to eliminate bacteria and reduce odours. Remember to also wash your hands immediately after handling raw chicken to prevent the transfer of juices to other surfaces or objects.

In addition to cleaning during preparation, it is beneficial to perform a final sanitising step once the chicken is in the oven. Use sanitising wipes to wipe down countertops, door handles, knobs, faucets, and any other surfaces that may have been contaminated during the cooking process. This two-pronged approach of cleaning during and after preparation ensures a thorough sanitisation of your utensils and surfaces, reducing the chances of bacterial growth and unpleasant odours.

By following these steps and maintaining a diligent cleaning routine with hot, soapy water, you can help prevent the spread of bacteria, reduce the risk of foodborne illnesses, and minimise unpleasant smells associated with chicken preparation.

Wash your hands with hot water and soap after touching raw chicken

It is important to wash your hands with hot water and soap after touching raw chicken to prevent the spread of harmful bacteria, such as salmonella and campylobacter, which can cause foodborne illnesses. These bacteria can be transferred from raw chicken to your hands, and then to other surfaces or food items if you don't wash your hands thoroughly.

The correct way to wash your hands after handling raw chicken is to first wet your hands with warm water, at a temperature of at least 100°F. Then, apply soap and lather your hands by rubbing them together, ensuring that you cover the backs of your hands, between your fingers, and under your nails. Scrub your hands for at least 20 seconds. You can hum the "Happy Birthday" song twice as a timer. Finally, rinse your hands well under clean, running water and dry them with a clean towel or paper towel.

It is important to remember to wash your hands before, during, and after preparing a meal, especially when handling raw meat, poultry, or seafood. Additionally, always wash your hands after touching raw chicken, even if you plan to season the chicken with both hands. It is a crucial step in preventing the spread of harmful bacteria and ensuring food safety.

Some people may forget to wash their hands or may not wash them thoroughly enough. A three-year observational study by the USDA found that about 95% of participants did not attempt to wash their hands or did not wash them sufficiently before and during meal preparation. Therefore, it is important to be mindful and thorough when washing your hands after handling raw chicken to ensure that you remove all harmful bacteria.

Marinate chicken with lemon juice, vinegar, or buttermilk to mask smells

While modern food safety experts advise against rinsing raw chicken due to the risk of cross-contamination and spreading harmful bacteria, some people still choose to do so with vinegar or lemon juice to mask off-putting smells and freshen the chicken. In fact, this practice dates back to before modern refrigeration when an acidic rinse was thought to prevent spoilage.

If you do choose to rinse your chicken, you can use lemon juice, vinegar, or buttermilk to mask any unpleasant smells. These ingredients can also be used to create a marinade, which will not only help to cover up any unwanted odours but also make the chicken more tender and flavourful.

A basic marinade typically consists of an acid (such as lemon juice or vinegar), a fat, and something sweet. For example, a simple lemon pepper marinade might include olive oil, lemon juice, water, garlic, honey, salt, and pepper. You can also add other herbs and spices to taste.

To marinate chicken, place the desired amount of acid, fat, and sweetener in a gallon zip-top bag and stir to combine. If you're using drumsticks or thighs, you can add them directly to the marinade. However, if you're using chicken breasts, it's best to pound them first to ensure even thickness, and then add them to the bag. Seal the bag and massage the chicken to coat it evenly in the marinade. Place the bag on a rimmed baking sheet and put it in the refrigerator until you're ready to cook the chicken.

In addition to lemon juice, vinegar, and buttermilk, there are other ingredients you can use to mask smells and add flavour to your chicken. These include orange juice, tomato sauce, wine, yoghurt, and various herbs and spices. Keep in mind that buttermilk and yoghurt-based marinades typically require overnight soaking to achieve the full effect.

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