I saw this article from NPR about how it is better to not wash your chicken before handling/cooking it. What's your take?
I must admit that I have questioned this step for years but still do it. I first clear everything out of the splatter path of the water and once done, I cleanse the whole area thoroughly. I always assumed that there was something related to the packaging that I was washing off that necessitated the ridiculous step of splattering raw chicken all over the place during food prep.
Anyhow, just wondering.