master-cooks | Wait, Bobby Flay Washes His Chicken?

In the culinary world, Bobby Flay is a renowned chef known for his expertise in grilling and bold flavors. Recently, a discussion emerged about whether or not he washes chicken before cooking. The debate stems from a video where Flay appears to rinse chicken under water, sparking conversations about food safety and cooking practices. Traditionally, washing chicken has been seen as a way to clean off bacteria, but experts now advise against it, as it can cause the spread of harmful bacteria like salmonella through water splashes. The Centers for Disease Control and Prevention (CDC) recommends directly cooking chicken to the appropriate temperature to kill any bacteria. This revelation about Flay's method has generated interest and concern among home cooks and culinary enthusiasts, questioning the practices of even well-established chefs. Flay himself has not extensively commented on the matter, leaving fans to speculate whether this was a lapse in judgment or a misunderstood part of his cooking process. The incident highlights the importance of understanding safe food handling practices while also reminding audiences that even professional chefs may have personal habits that differ from current guidelines.

So, should you wash your chicken or not?

While tradition, the source of meat (such as a local farm versus a supermarket), and certain recipes might suggest rinsing your poultry, washing chicken is actually a food safety error. Numerous studies have shown that "washing" raw, store-bought chicken—essentially just rinsing it under the tap—does more harm than good. The USDA considers it a choice, but one that is not recommended, as this practice can easily spread bacteria from the sink to cooking surfaces and beyond. Even the Food Network, the platform that propelled Bobby Flay to culinary fame, has strongly advised against washing chicken.

Instead of removing real or perceived contaminants, washing chicken merely splatters bacteria everywhere, regardless of how cautious the person washing it believes they are. Salmonella—are you familiar with it?

If sanitation is your primary concern, treat your retail chicken as if it were hazardous waste, but refrain from washing it. You wouldn’t wash hazardous waste, would you? When you're ready to cook, promptly discard any packaging and place the chicken on a designated cutting board. Pat it dry with paper towels and then throw those away immediately. Use separate tools for preparation, and wash your hands after any contact with the chicken. Clean the surfaces and tools as soon as possible to avoid any mix-up with uncontaminated items. Always ensure that chicken is cooked to a safe temperature of 165 degrees Fahrenheit to eliminate bacteria.

Wait, Bobby Flay Washes His Chicken?

So, should you wash your chicken or not?

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