Should you soak chicken to remove blood?

* Doesn't actually remove blood: Soaking chicken in water does not effectively remove blood. The red liquid you see is actually myoglobin, a protein that holds oxygen in muscle tissue, not blood.

* Can increase bacteria growth: Soaking chicken in water can actually *increase* the risk of bacterial growth. Water can create a breeding ground for bacteria, especially if the chicken is left in the water for a long time.

* Doesn't improve taste or texture: Soaking chicken in water won't improve its taste or texture. In fact, it can make the chicken more watery and bland.

Instead of soaking chicken, try these methods:

* Rinse thoroughly: Rinse the chicken under cold running water, making sure to remove any loose particles.

* Pat dry: Pat the chicken dry with paper towels to remove excess moisture.

* Cook thoroughly: Cook the chicken to an internal temperature of 165°F (74°C) to kill any harmful bacteria.

Remember: Food safety is paramount. By following proper handling and cooking techniques, you can enjoy delicious and safe chicken dishes.