Everybody knows that chicken water is gross. Maybe the people who insist on washing their chicken also bother to wash their kitchen?
This is one of those areas where restaurant and factory food safety standards are being misapplied to the home cook. The risk of food born illness cannot be eliminated, only mitigated; it’s a statistics problem. And the formula changes dramatically when your serving 200 people vs when your serving 4. Or when your washing 1 bird vs 50.
If you take the chicken out of the package and drop it on the floor, the odds probably change to “rinse it without splashing, put it in the cooking container and IMMEDIATELY scrub your hands and the entire sink area, then put the scrubber in the dishwasher and don’t use it again until it’s been sterilized.” But in general the less you handle it the better.
Funny thing, most people who wash chicken wouldn’t think of washing a steak.
Side note: one thing people often forget is they touch their spice jars with their chicken/meat/fish hands.
Everybody knows that chicken water is gross. Maybe the people who insist on washing their chicken also bother to wash their kitchen?
This is one of those areas where restaurant and factory food safety standards are being misapplied to the home cook. The risk of food born illness cannot be eliminated, only mitigated; it’s a statistics problem. And the formula changes dramatically when your serving 200 people vs when your serving 4. Or when your washing 1 bird vs 50.
If you take the chicken out of the package and drop it on the floor, the odds probably change to “rinse it without splashing, put it in the cooking container and IMMEDIATELY scrub your hands and the entire sink area, then put the scrubber in the dishwasher and don’t use it again until it’s been sterilized.” But in general the less you handle it the better.
Funny thing, most people who wash chicken wouldn’t think of washing a steak.
Side note: one thing people often forget is they touch their spice jars with their chicken/meat/fish hands.