- Raw chicken
- Clean water (optional)
- Paper towels
- Kitchen sanitizing solution or antibacterial wipes
Preparation:
- Remove raw chicken from packaging.
- Instead of washing, use paper towels to gently pat the chicken dry to remove excess moisture and packaging residue.
- Wash hands thoroughly with soap and water immediately after handling raw chicken.
- Clean and sanitize all surfaces, utensils, and cutting boards that came into contact with raw chicken.
Serving and Storage Tips: Cook chicken thoroughly until it reaches an internal temperature of at least 165°F (74°C) to eliminate harmful bacteria. Store cooked chicken in the refrigerator for up to 4 days, or freeze in an airtight container for up to 4 months.
Variants:
- Marination Method: Marinate raw chicken in acidic marinades (lemon juice, vinegar) to naturally sanitize and tenderize before cooking.
- Brining Option: Soaking chicken in salted water (brine) can add flavor and moisture safely without washing under running water.
FAQ:
- Why shouldn’t I wash raw chicken? Washing raw chicken can spread bacteria like Salmonella or Campylobacter across your kitchen.
- How can I ensure my chicken is clean? Proper cooking, handling, and storage are sufficient to ensure chicken safety.
- What should I do if I accidentally washed chicken? Thoroughly disinfect the sink and surrounding surfaces with antibacterial solutions to avoid contamination.
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