Washing raw chicken used to be standard and I never understood that. If it had germs that would outlast cooking, a simple water wash wasn’t going to make a worthwhile difference anyway.
I don’t wash it to kill or remove germs; I wash it to moisten it to hold the seasonings on. And i’d rather the seasoning layer not taste like old blood.
“Washing raw chicken used to be standard and I never understood that.”
I personally would rather wash off the spit and urine deposited by the wetbacks working in the local chicken processing plants. YTMV*
(*Your Tastes May Vary)
That’s what I always wondered....how would washing be better than cooking? Seems you would be spreading whatever is on the raw chicken everywhere by washing, where if you just stuck it in a pan and cooked it well...the germs would be cooked away.
a simple water wash wasn’t going to make a worthwhile difference anyway
And that is exactly why a lye-based germicide is recommended.
And do not forget the PPE for washing dead chickens.
Arm length nitrile gloves, full rubber apron, face shield, hardhat, and safety glasses.
And if your pressure washer exceeds 14.7 psi(ABSOLUTE) additional PPE will be required.