We often toss chicken into water in the sink and wait for it to thaw, then wash and cook. But that’s not the right way. Properly cleaning your chicken is crucial for safe and tasty meals. Handling raw chicken without care can lead to cross-contamination and foodborne illnesses. A clean chicken ensures safety and enhances the texture of your dish. Follow these practical tips to ensure your chicken is cleaned properly and ready to cook.

Start with clean hands and tools

Wash your hands thoroughly with soap and water before handling raw chicken. Use separate cutting boards for poultry to avoid cross-contamination with other foods, especially fruits, vegetables, or bread. Wash your knives, pan, and scissors; use a kitchen glove if possible.

Remove excess skin or fat

Inspect the chicken for feathers, excess skin, fat, or leftover guts. Use kitchen scissors or a sharp knife to remove them. Avoid cooking your chicken with the skin and fat since most bacteria reside there.

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Pat dry

Rather than excessive washing, pat the chicken dry with a paper towel. Cooking kills bacteria; washing beyond this isn’t necessary unless the chicken was handled carelessly at the market.

Use salt and lemon or vinegar

Rub the chicken with coarse salt and sprinkle some lemon juice. You may also soak it briefly in a mixture of water and white vinegar to remove slime and improve texture.

Cook to the right temperature

Ensure your chicken reaches an internal temperature of 75°C (165°F) at its thickest part. Use a meat thermometer for accuracy to kill harmful bacteria like Salmonella.