Spoons wrote:

> The other day I had a friend over for dinner and as I was getting the
> boneless skinless chicken out of it's packaging she says to me..."Aren't
> you going to rinse that???" I said "No, I only do that if I see some blood
> on it." Then she went on to say that when she cooks with chicken she
> always rinses it and then sprinkles a lot of salt on it and leaves it on
> for awhile then when she's ready to cook it she rinses off all of the
> salt. She says she does this because it cleans the chicken. I think
> it's silly. Am I wrong?
>
> Does anyone else do this? Is she wasting her time or does it do anything?

It's called "koshering," and it's supposed to draw blood out of the chicken,
although your friend isn't doing it quite correctly. Directions for how to
do it are printed on the side of the Morton's kosher salt box. I prefer
brining. Either process adds flavor to the chicken.

It's a good idea to rinse the chicken, just in case some kind of
slaughterhouse/meatpacking gunk got onto it.

Bob