But rinsing your raw chicken (or any meat) isnt just unnecessary, it can be dangerous.
Thanks to a recent study, the USDA is expanding on the CDCs previous warning.
Any of those surfaces can become contaminated, and give you and your family food poisoning.
Credit:Jason Donnelly
Jason Donnelly
According to theUSDAs recent study, you shouldnt rinse raw meat or poultry.
Its not just rinsing chicken thats dangerous.
Store it Right
Proper storage is the first step in ensuring safe-to-eat poultry.
Credit:Jason Donnelly
This applies to poultry pieces such as breasts as well asfresh whole chickens.
In the freezer:Keep your purchased fresh poultry pieces tightly wrapped in the freezer up to nine months.
Whole chickens and turkeys can be frozen for a full year.
This prevents juices from raw chicken in the fridge from dripping onto other foods or shelves.
Keep it in the fridge:Never marinate or thaw poultry on the counter.
Always keep poultry in the refrigerator until you are ready to cook it.
Dont stuff it early.If youre planning to stuff a whole bird, do so immediately before cooking.
Never allow the stuffing to touch raw poultry unless you are going to cook both right away.
This rule applies to basting brushes as well.
If you are going to baste the bird, wash the brush each time.
Juices from the uncooked poultry may contain bacteria.
Or, before you kick off basting, set some of the sauce aside to serve with the poultry.
After the two hour window, it falls into the temperature danger zone (40-140 degrees F).
Refrigerate leftovers as soon as possible.
Reheat wisely.Heat leftover gravy to a rolling boil in a covered saucepan, stirring occasionally, for food-safety assurance.
“Food Safety Consumer Research Project: Meal Preparation Experiment Related to Poultry Washing.
“United States Department of Agriculture.
