7 Steps to Clean Chicken Properly

When it comes to preparing poultry for your next meal, it is essential to handle chicken with the utmost care. To ensure optimal food safety and hygiene, proper cleaning is paramount. Ignoring or rushing this crucial step can compromise the quality of your dish and potentially lead to foodborne illnesses. Cleaning chicken involves more than rinsing it under running water. By following a systematic approach, you can effectively eliminate bacteria, bacteria-harboring residues, and other contaminants from the surface of the chicken, ensuring a wholesome and safe culinary experience.

Thorough cleaning begins by removing any giblets or organs from the chicken’s cavity. These can be discarded or reserved for other uses, such as making gravy or stock. Next, rinse the chicken inside and out with cold running water. Avoid using hot water, as this can promote the growth of bacteria. Use your hands to gently loosen and remove any visible blood, fat, or other debris. It is advisable to change the water several times throughout the rinsing process to ensure effective removal of contaminants.

After rinsing, pat the chicken dry with paper towels. Dry chicken allows for better browning and crisping when cooking. Additionally, moisture provides an ideal environment for bacterial growth. To further enhance food safety, you can consider using an antimicrobial solution or a mixture of water and white vinegar to wipe down the chicken before cooking. This helps to minimize the risk of cross-contamination and further reduces the presence of bacteria on the surface of the chicken.

Gather Essential Cleaning Supplies

Properly cleaning chicken is essential for ensuring its safety and quality. Before you begin, gather the following supplies:

Kitchen Towel or Paper Towels

You will need these for drying the chicken after cleaning. Paper towels are disposable, making cleanup easier. Kitchen towels are reusable, but they need to be washed thoroughly after use.

• Fresh Water: A clean source of water is necessary for rinsing the chicken.

• Cutting Board: A dedicated cutting board for poultry will prevent cross-contamination. Ensure it is large enough to accommodate the chicken without overcrowding.

• Sharp Knife: A sharp knife is essential for removing the skin and visible fat. A dull knife can tear the meat, increasing the risk of bacterial contamination.

• Scissors: Scissors are useful for cutting through any stubborn skin or connective tissue.

• Salt: Salt is used to season the chicken after cleaning and can also help extract any remaining moisture.

Additional Supplies (Optional):

• Kitchen Gloves: Wearing gloves can protect your hands from any potential bacteria on the chicken.

• Meat Thermometer: This tool is used to ensure that the chicken is cooked to a safe internal temperature.

Supply	Purpose
Kitchen Towel or Paper Towels	Drying the chicken after cleaning
Fresh Water	Rinsing the chicken
Cutting Board	Preventing cross-contamination
Sharp Knife	Removing skin and visible fat
Scissors	Cutting through stubborn skin or connective tissue
Salt	Seasoning the chicken & extracting moisture
Kitchen Gloves	Protecting hands from bacteria (optional)
Meat Thermometer	Ensuring safe internal temperature (optional)

Rinse the Chicken Thoroughly

To properly rinse the chicken, first remove it from the packaging and place it in a large bowl or sink. Using cold water, run the water over the chicken, making sure to get all of the surfaces wet. Use your hands to gently rub the chicken under the water, paying special attention to the areas where bacteria tend to accumulate, such as the cavity, wings, and legs. You can also use a soft brush to help dislodge any dirt or debris. If you are removing the skin from the chicken, be sure to rinse the skin as well.

Rinse the chicken for at least 30 seconds, or until the water runs clear. This will help to remove any harmful bacteria that may be present on the chicken. Avoid rinsing the chicken for too long, as this can remove the natural flavor of the chicken.

After rinsing the chicken, pat it dry with paper towels. This will help to prevent the chicken from getting slimy or watery when it is cooked.

### Tips for rinsing chicken:
Use cold water to rinse the chicken. Warm water can help bacteria to grow.
Rinse the chicken thoroughly, but avoid rinsing it for too long.
Pat the chicken dry with paper towels after rinsing.

Remove Excess Moisture

Excess moisture on chicken can promote bacterial growth and make the meat less crispy when cooked. Here are some steps to remove excess moisture effectively:

1. Pat Dry with Paper Towels

Thoroughly pat the chicken dry on all sides using clean paper towels. This simple step absorbs surface moisture, helping to prevent water from pooling in the cooking vessel.

2. Use a Salad Spinner

For a more efficient method, place the chicken in a salad spinner and spin it rapidly. The centrifugal force will draw out a significant amount of water, leaving the chicken drier.

3. Air Dry or Refrigerate

If time permits, air drying or refrigerating the chicken can further reduce moisture. Place the chicken uncovered on a wire rack over a baking sheet and refrigerate for at least 30 minutes, or air dry at room temperature for a similar duration. This allows the surface moisture to evaporate.

**Air Drying vs. Refrigerating**
Method	Ideal for	Advantages	Disadvantages
Air Drying	Cooking within a few hours	Efficient, prevents odor	May not remove as much moisture
Refrigerating	Cooking later	Removes more moisture, prevents spoilage	May take longer, requires more space

By following these steps, you can effectively remove excess moisture from chicken, ensuring a more flavorful and crispy cooking experience.

Trim Excess Fat and Skin

To ensure maximum flavor and culinary appeal, it is crucial to remove excess fat and skin from your chicken before cooking. Here’s a detailed guide on how to do it properly:

1. Remove Loose Skin

Begin by examining the chicken for any loose skin. Grasp it firmly with your fingers and pull it away from the flesh. Use a sharp pair of kitchen shears or a sharp knife to trim the loose skin close to the surface of the chicken.

2. Remove Visible Fat

Next, locate any visible fat deposits on the chicken. Using your fingers or a kitchen towel, grab the fat and pull it away from the flesh. Trim the fat away using shears or a knife, ensuring that you remove as much as possible without cutting into the meat.

3. Remove Excess Fat from the Cavity

Reach into the cavity of the chicken and check for any excess fat. Use your fingers or a spoon to remove the fat and discard it. This will help reduce the overall fattiness of the chicken and enhance the flavor.

4. Trim Excess Fat from the Wings and Legs

The wings and legs of the chicken often have excess fat that can be removed. To do this, use shears or a knife to trim the fat away from the joints and the edges of the bones. This step will not only reduce excess fat but also make the chicken more aesthetically pleasing.

Season the Chicken if Desired

Seasoning the chicken prior to cleaning can enhance its flavor. There are various seasoning options available, including:

Salt and black pepper: A classic and versatile seasoning that brings out the natural flavor of the chicken.
Garlic powder and onion powder: Adds a savory and aromatic touch.
Italian seasoning: A blend of herbs such as oregano, basil, and thyme, which imparts an earthy and flavorful profile.
Lemon pepper: A zesty combination of lemon zest and black pepper, which adds a refreshing brightness.
Cajun seasoning: A spicy blend of paprika, cayenne pepper, and other herbs and spices, which adds a bold and flavorful kick.

When seasoning the chicken, it’s important to distribute the seasonings evenly over the entire surface. This ensures that the flavors are absorbed throughout the meat during cooking.

Tip: Allow the chicken to sit with the seasonings for at least 30 minutes before cooking to allow the flavors to penetrate.

Use a Food-Safe Bleach Solution

While household bleach is not suitable for cleaning chicken, food-safe bleach solutions specifically designed for sanitizing food surfaces can be used effectively. Follow these steps to use a food-safe bleach solution:

1. Dissolve the Bleach

Wear gloves and prepare a solution of 1 teaspoon of food-safe bleach per gallon of cold water. Stir thoroughly to ensure the bleach is completely dissolved.

2. Marinate the Chicken

Immerse the chicken in the bleach solution and let it marinate for 15 minutes. This will help kill any bacteria on the surface of the chicken.

3. Rinse Thoroughly

After 15 minutes, remove the chicken from the bleach solution and rinse it thoroughly under cold running water for at least 1 minute. It is crucial to rinse the chicken carefully to remove any residual bleach.

4. Check for Residues

After rinsing, pat the chicken dry with paper towels. Use a clean cloth or paper towel to wipe the surface of the chicken and check for any remaining bleach residues. If any residues are found, rinse the chicken again with cold water.

5. Use Immediately

The chicken should be cooked or refrigerated immediately after being cleaned with a bleach solution. Do not store cleaned chicken for extended periods, as this can compromise its safety.

6. Safety Precautions

It is essential to follow these precautions when using a food-safe bleach solution:

Always wear gloves to protect your hands from bleach.
Use the correct concentration of bleach. Too much bleach can be harmful, while too little may not be effective.
Rinse the chicken thoroughly after marinating to remove all bleach residues.
Do not use household bleach, as it is not food-grade and may contain harmful chemicals.

Scrub the Chicken with a Brush

Pat the chicken dry with paper towels to remove any excess moisture. This will help the salt adhere to the skin and create a crispier surface.

Season the chicken generously with salt and pepper, both inside and out. Be sure to get into all the nooks and crannies.

Place the chicken in a large bowl or roasting pan.

Add 1/2 cup of kosher salt to the bowl or roasting pan.

Add 1/4 cup of baking powder to the bowl or roasting pan.

Add 2 tablespoons of brown sugar to the bowl or roasting pan.

Stir the chicken to coat evenly in the salt mixture.

Cover the chicken with plastic wrap and refrigerate for at least 4 hours, or up to overnight. This will allow the salt to penetrate the chicken and help create a juicy, flavorful bird.

Preheat the oven to 425 degrees F (220 degrees C).

Remove the chicken from the refrigerator and place it on a rimmed baking sheet.

Roast the chicken for 1 hour, or until the internal temperature reaches 165 degrees F (74 degrees C) when measured with a meat thermometer inserted into the thickest part of the thigh.

Let the chicken rest for 10 minutes before carving and serving.

Ingredient	Amount
Kosher salt	1/2 cup
Baking powder	1/4 cup
Brown sugar	2 tablespoons

Rinse the Chicken Again

Once the chicken has been thoroughly scrubbed with the lemon and salt mixture, it’s time to rinse it again. This step is important to remove any remaining traces of lemon or salt, as well as any bacteria that may have been present on the chicken before you started cleaning it.

To rinse the chicken, hold it under cold running water for 2-3 minutes, making sure to rinse all surfaces of the chicken, including the inside of the cavity. If necessary, use your hands to gently rub the chicken to remove any remaining loose debris.

Once the chicken has been rinsed, pat it dry with paper towels. This will help to prevent the chicken from splattering when it is cooked.

Tips for Rinsing Chicken

Here are a few tips for rinsing chicken properly:

Use cold water to rinse the chicken. Hot water can actually cook the chicken and make it more difficult to remove bacteria.
Rinse the chicken for at least 2-3 minutes. This will ensure that all of the lemon and salt mixture, as well as any bacteria, has been removed.
Rinse the chicken inside and out. It’s important to rinse the inside of the cavity as well as the outside of the chicken to remove any bacteria that may be present.
Pat the chicken dry with paper towels. This will help to prevent the chicken from splattering when it is cooked.

Pat Dry and Store Properly

Once the chicken is decontaminated, it’s crucial to remove any excess moisture to prevent bacteria growth and ensure proper storage.

Patting Dry:

Use paper towels or a clean dishcloth to thoroughly pat the chicken dry inside and out.
Ensure all crevices and moist areas are addressed, such as the cavity, wings, and legs.

Storing Properly:

To maintain the freshness and quality of the cleaned chicken, proper storage is essential.

Storage Method	Temperature	Duration
Refrigerator	32-40°F (0-4°C)	2-3 days
Freezer	0°F (-18°C) or below	Up to 9 months

To ensure the chicken is stored correctly:

Wrap the chicken tightly in plastic wrap or place it in an airtight container.
Label the package or container with the date it was cleaned and stored to track its freshness.
Store the chicken on the bottom shelf of the refrigerator or in a separate drawer to prevent cross-contamination.

Materials You’ll Need:

– Fresh chicken
– Sharp knife
– Cutting board
– Bowl or container
– Paper towels or clean dishcloths
– Kitchen shears (optional)

Step-by-Step Instructions:

Remove the Giblets:

Locate the cavity of the chicken and remove any packets containing the giblets (neck, gizzard, heart, etc.). Rinse the cavity thoroughly with cold water.

Cut Away Excess Fat:

Use kitchen shears or a sharp knife to trim away any excess fat or skin from the chicken.

Remove the Neck and Wing Tips:

If desired, use a sharp knife to remove the neck and wing tips.

Rinse Thoroughly:

Rinse the inside and outside of the chicken thoroughly under cold running water for at least 30 seconds.

Pat Dry:

Use paper towels or a clean dishcloth to pat the chicken dry.

Season as Desired:

Season the chicken with your preferred spices, herbs, or marinades.

Store Properly:

Place the cleaned chicken in an airtight container and refrigerate it for up to 2 days, or freeze it for up to 3 months.

Additional Tips for Proper Cleaning:

10. Check for Discoloration and Odor:

Before cleaning, inspect the chicken for any signs of discoloration or an off-odor. If the chicken appears slimy, has an unpleasant smell, or has any visible signs of spoilage, discard it immediately.

11. Use Cold Water:

Always use cold water when rinsing the chicken, as hot water can promote bacterial growth.

12. Avoid Washing Raw Chicken in the Sink:

Washing raw chicken in the sink can spread bacteria to other surfaces in your kitchen. Instead, clean the chicken in a bowl or container.

13. Sanitize Surfaces and Equipment:

After cleaning the chicken, thoroughly wash your hands, sanitize your cutting board, knife, and any other surfaces or equipment that came into contact with the raw chicken.

14. Clean Chicken Breasts:

For boneless, skinless chicken breasts, simply rinse them under cold running water and pat dry. You don’t need to remove the giblets or trim away any fat.

15. Clean Chicken Wings:

For chicken wings, you may want to remove the wing tips, which are mostly fatty and have little meat. Otherwise, follow the same cleaning steps as for whole chickens.

16. Clean Chicken Thighs:

Chicken thighs have more fat than chicken breasts, so you may want to trim away some of the excess before cooking. Otherwise, clean them as you would whole chickens.

17. Clean Chicken Drumsticks:

Chicken drumsticks are similar to chicken thighs in terms of their fat content. Follow the same cleaning steps as for thighs.

18. Clean Cornish Game Hens:

Cornish game hens are small whole chickens that are often roasted or grilled. Clean them as you would whole chickens, but be sure to remove the neck and wing tips.

19. Clean Chicken Legs:

Chicken legs are similar to drumsticks in terms of their fat content. Clean them as you would drumsticks.

20. Clean Chicken Necks:

Chicken necks are often used for making stocks or soups. Clean them by removing any feathers or skin, then rinsing them thoroughly under cold water.

How To Properly Clean Chicken

Cleaning chicken is an important step in preparing it for cooking. It helps to remove bacteria and other contaminants that can cause foodborne illness. Here are the steps on how to properly clean chicken:

Rinse the chicken under cold water. This will help to remove any surface dirt or debris.
Remove any giblets or organs. These are usually found in a small plastic bag inside the chicken’s cavity.
Pat the chicken dry with paper towels. This will help to prevent the spread of bacteria.
Cut the chicken into pieces, if desired. This will make it easier to cook and eat.
Store the chicken in the refrigerator until you are ready to cook it. Do not store chicken at room temperature for more than two hours.