The short answer is no. Washing raw chicken under the tap doesn't make it safer to eat. Instead, it can spread harmful bacteria around your kitchen, increasing the risk of cross-contamination.
It's a common kitchen habit, often passed down through generations. But when it comes to food safety, the advice is to skip the rinse.
Watch: Should You Wash Your Chicken?
In this episode, Luke from The Lucky Pig Butchery & Smokehouse explains why washing chicken isn't recommended and what you should do instead. Watch this Ask the Butcher episode on YouTube.
Why Do People Wash Raw Chicken?
For many home cooks, washing chicken feels like a natural part of food preparation. You wash your vegetables before cooking, so why wouldn't you wash your chicken?
Some people rinse poultry to remove juices, residue or anything they consider unclean. Others do it simply because that's how they were taught to prepare food.
But there's an important difference between washing vegetables and washing raw poultry. Water can remove visible material, but rinsing raw chicken doesn't reliably eliminate harmful bacteria. And that's where the problem begins.
Why Is Washing Chicken Dangerous?
Raw chicken can carry bacteria including Salmonella and Campylobacter, both of which can cause foodborne illness.
When you rinse chicken under running water, droplets can splash onto nearby surfaces and objects. That includes:
- Kitchen sinks and taps
- Benchtops and chopping boards
- Utensils and nearby food
- Your hands and anything you touch afterwards
This transfer of bacteria from one surface or food to another is called cross-contamination. You might finish washing your chicken thinking you've made it cleaner, when you've actually created more opportunities for bacteria to spread.
That's why Food Standards Australia New Zealand (FSANZ) recommends against washing raw chicken before cooking.
Does Cooking Chicken Kill Harmful Bacteria?
Yes. Thorough cooking is the important step in making chicken safe to eat, alongside safe storage and handling.
FSANZ recommends cooking all poultry to at least 75°C in the centre. Use a clean food thermometer in the thickest part of the meat, avoiding bone. Check more than one thick area when cooking a whole chicken.
Whether you're preparing chicken breast, thighs, drumsticks or a whole roast chicken, the principle is the same. You don't need to wash away the bacteria. You need to cook the chicken thoroughly and prevent cross-contamination during preparation.
How Should You Prepare Raw Chicken Safely?
Good food safety doesn't need to be complicated.
- Keep chicken refrigerated. Store raw chicken at 5°C or below, follow its use-by date and storage instructions, and keep it covered in a container that prevents juices from dripping onto other food.
- Keep raw chicken separate. Use separate chopping boards and utensils for raw poultry and ready-to-eat foods, or thoroughly clean, sanitise and dry equipment between tasks.
- Wash your hands. Wash your hands thoroughly with soap and water before preparing food and immediately after handling raw chicken, then dry them.
- Clean your preparation area. Clean surfaces and equipment that have come into contact with raw poultry using hot, soapy water. Sanitise food-contact surfaces and equipment as appropriate, following the product's instructions for food-contact use.
- Cook chicken thoroughly. Use a clean food thermometer to check that the centre of the thickest part reaches at least 75°C. Use clean plates and utensils for cooked chicken.
These habits do much more to reduce the risk of foodborne illness than rinsing chicken under the tap. FSANZ explains cleaning, sanitising and safe food preparation in more detail.
What If My Chicken Has Excess Moisture?
If you're trying to get a better sear or crispier skin, washing chicken isn't the answer.
You can carefully pat the surface dry using disposable paper towel, discard it immediately, and wash and dry your hands afterwards. Keep the chicken away from ready-to-eat foods while doing this, and clean any surfaces or utensils that come into contact with raw juices.
If your chicken has an unusual smell, appearance or other signs of spoilage, washing it won't make it safe. Don't use chicken you suspect has spoiled. A normal smell or appearance doesn't prove chicken is safe either: always follow its use-by date and storage instructions.
The Butcher's Advice
There's nothing wrong with questioning a cooking habit you've followed for years. Many of us learned how to prepare food from family, and practical advice can change as our understanding improves.
Skip the rinse, prevent cross-contamination and cook your chicken properly. That's the straightforward approach we recommend.
More Advice From The Lucky Pig
Want to get more confident preparing and cooking meat at home? Explore our other Ask the Butcher guides:
- Chicken Breast vs Chicken Thighs: understand which cut works best for different meals.
- How Long Does Fresh Meat Last in the Fridge?: learn how to store meat safely.
- How Long Can You Freeze Meat?: practical storage, freezing and thawing advice.
- How to Make a Chicken Parma Properly: put your chicken preparation skills into practice.
Or visit our Recipe Hub for free chicken recipes and everyday cooking inspiration.
Frequently Asked Questions
Should I wash chicken from the supermarket?
No. Raw chicken from the supermarket or your butcher should not be washed before cooking. Handle it hygienically and cook it thoroughly.
Does rinsing chicken remove Salmonella?
Rinsing does not reliably eliminate Salmonella or other harmful bacteria. It can spread contamination around the kitchen.
Should I wash chicken with vinegar or lemon juice?
No. Vinegar and lemon juice are not reliable substitutes for proper cooking and hygienic handling. Rinsing chicken with them can still spread raw poultry juices.
What temperature should chicken reach?
Chicken should reach at least 75°C in the centre, measured in the thickest part using a clean food thermometer, avoiding bone.
Can I wash chicken if I clean my sink afterwards?
It's still not recommended. Washing raw chicken creates unnecessary opportunities for contamination, including splashes outside the sink. It's safer to skip washing entirely.
About Ask the Butcher
Ask the Butcher is an educational series from Luke Iles at The Lucky Pig Butchery & Smokehouse in Bentleigh, Melbourne. We answer real questions about meat, cooking, storage and food safety, sharing practical knowledge from behind the butcher's counter.
Food-safety guidance checked against Food Standards Australia New Zealand's Food Safety Basics and Preparing and Cooking Food on 21 October 2026. Butcher's preparation tips are The Lucky Pig's practical advice.