Raw poultry is not a good idea. Just because the meat is fresh, the farm looks clean the store has a great reputation doesn't mean anything. Sure it ups the odds of it being safe, but why take that risk? I knew a butcher/fish monger in SF that had a beautiful display case of fresh looking meats and fish, the problem was that he used to wash down the old fish with ammonia or bleach so he could keep it longer for sale.
Potentially far less safe than rare meats in general, as e. coli bacteria have been found within beef livers as well as on the surface, but unsure whether the environment (raising, diet, cleanliness...) was cause for this, and whether it would apply to chicken.
I sometimes eat it rare (basically cos I get impatient with cooking!) and have never had problems. I wouldn't dream if it if it wasn't totally fresh though.