There are a handful of dishes that call for using raw or undercooked chicken. However, it’s important to understand the safety risks before deciding to make recipes with raw chicken.
What is the concern with raw chicken?
Raw chicken can contain harmful bacteria like Salmonella and Campylobacter. When you eat undercooked chicken, you risk getting a foodborne illness, which can cause symptoms like nausea, vomiting, diarrhea, and abdominal cramps.
Some people are more susceptible to food poisoning than others. This includes young children, pregnant women, older adults, and those with weakened immune systems. For these high-risk groups, eating undercooked chicken should always be avoided.
Dishes that use raw or undercooked chicken
There are some restaurant and homemade dishes that intentionally call for raw or rare chicken. These include:
- Steak tartare – Finely chopped raw beef or chicken mixed with onions, capers, Worcestershire sauce, and other ingredients. Often served with a raw egg yolk on top.
- Carpaccio – Thinly sliced raw beef, chicken, or fish. Typically served with lemon, olive oil, and Parmesan cheese.
- Chicken sashimi – Thin slices of raw chicken served with soy sauce and wasabi.
- Undercooked chicken burgers or meatballs – Burgers or meatballs that are served rare or pink in the middle.
How to reduce your risk
If you choose to eat raw or undercooked chicken, there are some precautions you can take to reduce your risk of food poisoning:
- Use only the freshest, highest quality chicken. Look for chicken that is pink and firm with no foul odor.
- Store and handle the raw chicken properly. Keep it chilled below 40°F and avoid cross-contamination.
- Use a meat thermometer to check that ground chicken reaches 160°F before eating.
- Only eat raw chicken dishes at reputable restaurants that follow food safety guidelines.
- Avoid these dishes if you are in a high-risk group for foodborne illness.
Safe alternatives
For most people, it’s better to play it safe and avoid raw chicken. Here are some safer alternatives you can try:
- Cook chicken burgers, meatballs, and kebabs until well-done and the internal temperature reaches 165°F.
- Sear chicken lightly on both sides while keeping the interior slightly undercooked and pink.
- Make beef or fish tartare instead of chicken tartare.
- Replace raw chicken sashimi with cooked chicken sashimi that has been quickly seared.
Conclusion
Raw chicken does get used in a small number of dishes. However, undercooked chicken poses a substantial food poisoning risk for many people. Pregnant women, young children, older adults, and those with compromised immune systems should always avoid raw chicken.
If you want to eat chicken tartare, carpaccio, or other raw chicken dishes, go to a reputable restaurant and look for the freshest, highest quality chicken. Be aware of the risks before choosing to make these recipes at home. Opt for fully cooked chicken whenever possible to play it safe.