[jenny_islander]

Turn on water in a steady stream not a spray, open freezer container next to sink, have roasting pan next to sink as well, rip plastic off chicken, let drain, pull out giblets, plop into freezer container, let water run through chicken neck-to-vent, gently turn chicken under water to get it all wet, let drip for a moment into sink, put into roasting pan (I never pat the chicken dry if I don't plan to put a crispy coating on it), thoroughly rinse hands and use soap under fingernails, turn off water, pick up plastic wrapping/tray in paper towels or washable kitchen towel to prevent drips, dispose of it, cover giblets and freeze for later use (usually stock), heat kettle of water while sprinkling chicken with salt and brushing with melted butter, pour boiling water into sink, roast chicken. Done. Takes ten minutes while the oven is pre-heating, and there are no salmonella bacteria left behind.