I rinse meat (except ground meat) because I can't stand the bloody liquid that accumulates in the wrapper. With chicken, the cavity has bits of gut tissue that I also find unappetizing. So I rinse the cavity well. If I'm not going to truss, I cut off the neck and tail. I just rinsed and dried a chicken, covered it in a herb dry brine/rub. Put it back in the refrigerator uncovered. I'll roast it tomorrow. I've cooked chicken like this for years without an incident of foodborne illness. The only time I ever got sick from eating at home was a result of store bought cheese. Everyone in the family who ate the cheese got sick. Those who didn't eat it were fine.