I don't wash the complete bird anymore like the old days but since I spatchcock now, I lightly rinse the back of the bird to remove anything left from removing the backbone etc. Then pat dry and sanitize the sink. 
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What does a sterile, vasectomied rooster sound like. I say, I say I can't think of ever hearin one!Comment
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I stopped washing when I found this video on the free side of the site. Maybe show her that? Patting it dry is about all I do now.Comment
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Reminds me of the old story about a husband asking his wife why she always cut off the end of the roast. Answer was because that’s how my mother always did it. Then the husband asked his mother in law why she did it, the answer was because that’s how her mother did. Finally, he asked the grandmother in law why and her answer was because it wouldn’t fit in the size roaster she had.
Morale of the story is to dig deeper into why your wife believes that multiple washings are needed. There may be a long held misconception in her family or friends.Comment
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Meathead used to have an article that showed how the microbe actually get splashed around the sink when you rinse the bird. Ever since I read that article, I have not rinsed the chicken. In fact, it made me realize how nasty chickens are.
I never really understood the rinsing thing. I dab it dry-ish and then go from there. Either way, you are not gonna "Wash" off microbes with water. Cooking does one heck of a job at killing those insidious little punks.Comment
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Down here, unless it is like February, our water is never cold, so washing chicken is going to warm it up and I am almost fanatical about keeping my chicken near 40 F until it goes onto the cooking apparatus of the day.Comment
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If it's in cryovac packaging I rinse it...otherwise no.
Same goes for all meats.Comment
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