Is this proper handling of raw chicken?

Seems like an instruction on prepping a chicken before roasting. You’re right…he should’ve stop what he’s doing and ran that through the dishwasher before reusing. Come on dude, it’s a cooking show. Some one probably comes in to clean up after he’s done.

He's cooking the chicken and will wash up when he's done. It's not like he's licking his fingers during the process.

Not your best effort SFP

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He's cooking the chicken and will wash up when he's done. It's not like he's licking his fingers during the process.

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The thing that got me and made me think of making a thread was wiping down the board with a rag he used to soak up raw chicken moisture.

I get it's a show, but that was just a bit much and not really necessary.

And not one bad thing will happen.

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He takes the chicken out of the brine and then puts his hands into the post-chicken brine, then handles the container. All he does is wipe off his hands with a towel.

He handles the chicken, uses a towel, puts the towel into his apron.

He trusses the chicken up, on a towel, handles the chicken, and then takes the towel it was on and wipes down his cutting board with it. He then takes a knife that was on the board and puts it on the counter.

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So what exactly are your concerns on food safety here?

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He takes the chicken out of the brine and then puts his hands into the post-chicken brine, then handles the container. All he does is wipe off his hands with a towel.

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I can see handling the container before washing hands as not good, but as others have said...it's a cooking show. What do you expect him to do? Spend an extra minute on camera to wash his hands so he doesn't contaminate the outside of a container that he knows (and likely the audience too) will be cleaned afterwards?

I think you may just be OCD.

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He handles the chicken, uses a towel, puts the towel into his apron.

He trusses the chicken up, on a towel, handles the chicken, and then takes the towel it was on and wipes down his cutting board with it. He then takes a knife that was on the board and puts it on the counter.

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And?

Salmonella bacteria is completely destroyed after you recieve your 4th Michelin stars.

Keller has 7... 3 at Per Se, 3 at The French Laundry, and 1 for The Surf Club Restaurant.

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Am I going crazy? Am I missing something?

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I watched the entire video and there was never any cross-contamination. The only thing you could argue was him touching the air dried chicken after touching the chicken out of the brine. Both were uncooked and the dried chicken was headed into the over within a couple of minutes as were the vegetables the air-dried chicken was set on.

The issues if any would lie in how he cleans his prep area, towels, knives, cutting board etc before prepping more food.


ETA I would eat any chicken dish TK prepared no matter what rules of food safety you told me he broke. It would be worth the potential consequences. Hell, I even eat his tripe and almost like it and I hate tripe with a passion.

2nd ETA I meant to point out one of the major areas in a commercial kitchen to avoid chicken contamination issues is actually the trusting twine. People forget to only cut the twine with clean hands. A restaurant I worked at in a previous life moved the trusting twine to the other side of the kitchen from the prep area to help people remember.

You’re just one weird dude