Washing raw poultry in a diluted lemon juice or vinegar solution is an inefficient method for removing pathogens and results in pathogens both in the wash water and on the chicken, increasing the risk for cross contamination and potential foodborne illness.
The acidity of vinegar and lemons helps disinfect the chicken and tenderize the meat, and it also provides a clean base for rubs and marinades.
Lemon helps add flavor and tenderize the chicken, but if left for too long, it will actually start breaking down the proteins way too much, resulting in tough, rubbery, or even mushy texture. For even cooking, pound chicken breasts to about ½ inch thick evenly. Remember to zest the lemon before squeezing it.
After briefly rinsing off the chicken, add a generous amount of salt, a splash of vinegar, and several limes cut in half. Use the lime and its juices to scrub the surface of each individual piece of chicken. This helps to remove the slime and film off the chicken.
Washing raw poultry in a diluted lemon juice or vinegar solution is an inefficient method for removing pathogens and results in pathogens both in the wash water and on the chicken, increasing the risk for cross contamination and potential foodborne illness.
When it comes to cleaning chicken, lime juice can be used as an alternative to using harsh chemicals. Not only is it a natural disinfectant, but it also helps to remove any unwanted odors from the chicken. Vinegar and lemons are acidic enough to disinfect the meat and tenderize it.
Lime is caustic to organic matter and destroys debris in addition to pathogens. Lime also burns the footpads of birds if it is left on the ground or floor. It is important to take animals out of the area before treating the area with lime.
“Although this seems to be a common step in preparation among home cooks and was recommended in the past, professional chefs do not typically rinse poultry,” he says.
Natural way to tenderize
To ensure tender meat, Chinese cooks wash it thoroughly. The meat is tenderized as they rinse the meat and wring it out (via Milk Street).
The vinegar removes all the gooey, fatty residue from chicken skin so that chicken parts hold coating better. Rinse off vinegar water and pat chicken pieces dry. You will be amazed to notice the difference in how the chicken feels!
Vijayshree suggests using salt, vinegar, or lemons to clean the raw chicken. “Scrub the surface of the chicken with a half-cut lemon. You can also rub salt on the chicken and leave it covered in a clean utensil inside the refrigerator for an hour,” she says.
Washing or rinsing chicken increases risk.
Salmonella, Campylobacter and other harmful bacteria live on raw chicken. Washing or rinsing doesn't remove this risk, it worsens it by helping the bacteria spread. When you add water through washing or rinsing, you give these bacteria a way to travel throughout your kitchen.
Washing, rinsing or brining meat and poultry in saltwater, vinegar or lemon juice does not destroy germs.
Poultry (whole or ground) are safe to eat at 165°F. Washing, rinsing, or brining meat and poultry in salt water, vinegar or lemon juice does not destroy bacteria. If there is anything on your raw poultry that you want to remove, pat the area with a damp paper towel and immediately wash your hands.
Chapman said there's no good evidence that soaking raw chicken in vinegar or lemon juice kills bacteria. "What surprised me most was just how much food preparation happens in and around a sink after someone washes chicken," he said.
The acidic nature of your marinade has denatured the surface proteins of the meat. This is the same reaction that happens to fish when you use a citrus juice marinade to make ceviche.
No, you shouldn't wash chicken. Washing raw chicken doesn't clean it, but it can actually spread germs in your kitchen. Raw chicken can have bacteria on its surface, including Salmonella, which can transfer into your sink, on your dishes or even onto nearby food. Just use paper towels to blot the chicken instead.