I have always washed my chicken and turkey (pieces or whole)
in the sink before cooking them. The
only reasoning I can provide...tradition.
My mom, like so many other cooks, was my first culinary instructor. She
would always clear out the sink, rinse, pat dry, and season meat all
there. So, of course, when I started
cooking for myself and my family, that's what I did. Never questioned it. Wait, why am I Baptist?
Anyway, I recently attended a Penn State Extension
workshop where we talked briefly about food safety in commercial kitchens. The instructor asked, "Who still washes
their chicken?". I joined everyone
else in the room who did that slow hand raise while giving everyone else the
side-eye. Yeah. The instructor quickly let us know that there
is no reason for this practice. In fact,
you're really increasing the chances of spreading harmful bacteria, like
salmonella, because so few people actually take the time to properly disinfect
contaminated surface areas.
If your argument for continuing to wash your poultry is at
all related to smell or a slimy texture, you might want to switch stores. Raw poultry can safely be held in your fridge
for up to 2 days. After that, you will
experience an unpleasant aroma. Don't risk it. If you find that your poultry is a little too
wet right out of the packaging, just pat it dry with a paper towel. Don't
forget to take out the trash!
Bottom line, the only proven way to kill bacteria from raw
poultry is by ensuring that the internal temperature has reached 165°F. For the most part, I've had good luck relying
on the pop-up timer when roasting a whole bird.
I usually take the temperature of the inner thigh making sure I avoid
the bone, too. The juice should be
clear.
So, by not washing your poultry, I saved you what...5, 10
minutes? You're welcome.
AEC