Cooking chicken is becoming a big task - not the cooking per se, but the cleaning up before and after... Unloading the dishwasher Emptying the kitchen sink Clearing the peri sink area (to avoid splashes and cross contamination) Cut the chicken Washing the chicken carefully without splashing outside the sink Soaking the cutting board, knife in super hot water in the sink then loading it in the dishwasher Securely trash the chicken packaging Clean and disinfect sink, around sink faucets... cutting area... Phew... Its exhausting... Currently, I cook chicken only once a week, but would love to cook more often - but I can't do this every time! Nor is it practical for me to do so much of cleanup immediately after cooking the chicken on a lazy weekend (when everyone gets up late and have late breakfast)..we are usually just waiting to lay our hands on the lunch... but this routine of mine is punishing. On top of this, I worry that I use only chlorox wipes (without bleach) for disinfecting, after scrubbing down the sink with hot water and dish soap. And worry about the scrub I used for cleaning the sink, and the one I used to scrub the cutting board...should I throw it, or disinfect by boiling?!!! Throwing is not economical esp. if I want to cook nonveg moe often... Westerners cook meat more often, and I don't think they clean so fastidiously.. Nor do I remember my home kitchen being cleaned so religiously after cooking meat. I am obviously obsessive, and excessively worried about safety bcoz of the toddler... but is there some way of doing it ie cooking meat safely without it becoming such a big strain? Please share with me what you people do regarding kitchen sanitisation, in general, and in particular after cooking meat? P.S: I don't want to use bleach in the kitchen..