Why I don’t wash raw chicken under the tap

The chicken is already on the board — and the hand pulls the tap “to rinse”. Easy: splashes on the table, on the sponge, on the salad beside. I don’t wash raw chicken under the tap. I pat it with paper if needed, and into the heat — water doesn’t make the meat cleaner, it spreads drops.

Why I don’t wash raw chicken under the tap. Mushrooms I don’t soak is another note; berries I don’t hold under a hard tap is another tip; eggs I don’t wash ahead for storing is another story. Here it is raw bird: no shower in the sink, a board kept for meat, hands with soap after — not a lecture about a “laboratory”.

If it already splashed — I wash the table and the tap with hot water and soap, I don’t feel ashamed. I don’t cut salad on the same board. I’m not reviewing a new fillet brand with a tasting here — it’s about the piece that already lies at ours.

I don’t need chicken after which the sink shines with splashes. I need a piece from the board that goes to the heat without a shower. In your kitchen is raw chicken left unwashed under the tap — or already “rinsed for order”?