Working with Raw Poultry
Apr 30, 2020
1 min read
Updated: Jun 3, 2020
You don’t need to wash it! Recipes often call for rinsing raw poultry, but this is not necessary or recommended. Washing poultry does not kill bacteria and it is more likely to spread raw juices throughout your sink, countertop and utensils.
Wash your hands for 20 seconds before cutting, seasoning and transferring poultry to a pan or heat source. Afterward, sanitize all cutting boards and utensils in hot (180°) soapy water and allow to air dry. Most dishwashers will sanitize as well. Wash hands in hot soapy water for 20 seconds after working with raw poultry before touching other items or surfaces.
Good reminder about keeping the kitchen clean when handling raw chicken, especially since it’s easy to overlook small things. When I have some free time after cooking, I like playing Subway Surfers Online for a bit; it’s simple, fun, and a nice way to unwind.
Solid breakdown on working with raw poultry — patting the bird dry and dedicating one cutting board has saved me more than once. One tip I'd add: chill your hands and bowl during long trimming sessions so the fat doesn't turn greasy, and never rinse the bird under a running tap (aerosolized bacteria everywhere). The kashrut notes were a nice touch too. Off-topic, but after marathon prep days I unwind with horror visual novels. I've been obsessing over The False Sun, where a boy's love slowly becomes your nightmare, and this guide walks through all 20 endings with unlock walkthroughs and character profiles. Weird pairing with poultry, I know, but both reward patience.
Great breakdown on raw poultry safety — the dedicated cutting board and the 165°F internal temp reminders are things I wish more people took seriously. One addition: patting the bird dry with paper towels and tossing them straight into the bin makes a real difference for crispy skin without spreading bacteria everywhere. I usually clean up while it roasts, then take a short brain break, and lately that means wrestling with a word ladder puzzle — I finally cracked today's word ladder answer after way too long. Small ritual, but it makes the kitchen cleanup far less tedious.
Great breakdown on handling raw poultry — the cross-contamination warnings are spot on. I always use a separate cutting board and wash my hands for a full 20 seconds before touching anything else, and I never rinse the bird under the tap since that just sprays bacteria around the sink. One thing I'd add: chill it fast and keep it below 40°F. Reading about regional poultry dishes got me curious about geography, so I've been killing time with WorldGuesser — you drop into random street views and guess where you are. Free and no sign-up.
Really appreciate the detail here on working with raw poultry — the reminders about separate cutting boards and washing up after handling are things I still catch myself rushing. One tip that changed my results: patting the bird completely dry before seasoning, since excess moisture steams the skin instead of crisping it. Letting it sit out for 20 minutes before roasting also helps it cook more evenly. After a long session in the kitchen, I like to unwind with something quick and low-effort, like the low-poly racer at https://playpolytrack.com/guides — no download, just a few laps.