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Chefanon here. The sink is not a food prep area unless you have a dedicated prep sink that stays santitized and never sees any dirty dishes (like in a commercial kitchen). I rinse my chicken in a bowl set in the sink and change the water a few times, moving the chicken around to get all the slimy albumen and myoglobin off it. Then drain in a colander and set that over the bowl to drain so it isn’t sitting down in the sink. Pat dry, season and cook. No spray issues from using the faucet. No cross contamination. Just nice clean chicken that will brown evenly and not stick to the pan.