There are two main perspectives on cleaning chicken, depending on whether it is live poultry or raw chicken meat for cooking. If cleaning a live chicken (poultry), use warm water (often in a sink or buckets) and mild soap such as baby shampoo or special poultry shampoo. Gently wash the chicken's body and legs, avoid getting soap in eyes, rinse thoroughly with water, and dry carefully with towels or a low heat hairdryer. Vinegar can be used in a secondary rinse to protect from parasites. Never leave the chicken unattended in water or place a wet bird in a cold environment as it can distress the chicken. This is a way to keep the live bird clean and healthy.
For raw chicken meat cleaning before cooking, omitting water washing is often advised in food safety practices because rinsing under water can spread bacteria by splashing contamination around the kitchen. Instead, cleaning usually means trimming excess fat and skin, removing slime by scrubbing with natural acidic liquids like lime or lemon juice combined with salt or vinegar, and optionally "shoding" by pouring boiling water briefly over the meat to tighten it. This method cleans chicken for cooking without washing with water, which could increase the risk of spreading pathogens.
Summary:
- For live poultry: Wash gently in warm soapy water, rinse well, dry carefully.
- For raw chicken meat: Avoid washing with water. Trim, remove slime with lime/lemon and salt/vinegar, and optionally rinse briefly with hot water ("shoding").
Would you like instructions for cleaning live chickens or cleaning raw chicken meat for cooking?
