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American here. Brits: don’t do it.
what's funny is we're stopping it's use. very few processors here use chlorine as part of the chilling process. Even then, it's extremely dilute. We now mostly use a diluted peracetic acid (It's vinegar- acetic acid- and hydrogen peroxide.)
edit to clarify: When butchering animals, you want to get the temperature down as quickly as possible after you kill the animal. This keeps the bacteria lower, and reduces the chance of spoilage while increasing it's life. To do that, chicken are chilled in a cold water bath, to which they add the acid (or chlorine.) to reduce it as much as possible, which expends it's shelf life tremendously.
The EU has questions about Chlorine's safety; but more importantly.... they view the use of additives as a way to mask hygiene problems. It's a concern that the poultry is not up to par, and the wash is there to hide the fact or make up for it.
This is the root of the objection I think most of the British public have and why it's become media shorthand for saying that we'd have to accept what the US laughably calls food standards.
There was a lot of concern about when we got that little deal because there was stuff about us buying more of US beef, never mind that it turned out that it was stuff that was already legal over here because it was the premium stuff.
said another way.... they think our food cleanliness is somewhere between "dirty as fuck" and "You eat that?!"