Having been raised in America, I was taught to always rinse chicken, whole or parts. This, not just by my mom and grandmother, but also from meat department clerks and butchers. Now this: http://www.telegraph.co.uk/health/hea... Having read it first on David Lebovitz' facebook page, I can't say I'm surprised by this bit of news. But, I always thought the risk of food borne illness was the reason to rinse. The article seems to be indicating that it's more people's method that causes the risk--drips on counters, etc. So, I'm going to give the no rinse rule a go.
What do you do, and what were you taught? If you were taught to rinse, did you learn later it wasn't necessary? Where did you learn otherwise?