It is generally recommended not to wash raw chicken before cooking it. Washing raw chicken can actually increase the risk of spreading bacteria like Salmonella or Campylobacter to other surfaces in your kitchen, such as countertops, utensils, or nearby foods. When you cook chicken properly, any harmful bacteria present will be killed.
To ensure safe consumption of chicken, follow these guidelines:
Keep raw chicken separate: Store raw chicken in a leak-proof bag or container, preferably on the bottom shelf of the refrigerator, to prevent any juices from dripping onto other foods.
Cook chicken thoroughly: Make sure chicken is cooked to an internal temperature of 165°F (74°C) to kill any harmful bacteria. Use a meat thermometer to check the temperature.
Handle chicken with clean utensils: When handling raw chicken, use separate utensils (e.g., cutting board, knife) from those used for ready-to-eat foods. Wash your hands thoroughly with soap and water after handling raw chicken.
Regarding blood on the chicken, it is not necessary to remove it before cooking. Cooking chicken to the recommended internal temperature will ensure any bacteria, including those potentially present in the blood, are killed.
Remember, practicing good hygiene, proper food handling, and thorough cooking are key to reducing the risk of foodborne illnesses associated with raw chicken.