Questions about the quality of chicken meat on Russian shelves are arising more and more often, since there are too many rumors about “chemicals”, antibiotics and hormones in carcasses. Even if the manufacturer swears by environmental friendliness, it doesn’t hurt to be extra safe, especially when it comes to food for children and adults.
Fortunately, there are old, proven methods that remove that very “dirt” from the carcass. The author of the blog “CULINARY TECHNIQUE” (18+) named two working options.
The first method is for first courses
If you plan to make soup or broth, proceed this way. Pour cold water over the chicken or parts of the carcass and put it on the fire. As soon as the water boils, reduce the heat, cook for 2-3 minutes and drain this “first water”. This simple technique removes the bulk of the chemistry. Then add fresh water and cook as usual.
The second method is for second courses
For frying, stewing or baking, another option is a marinade. But not simple, but with certain ingredients that destroy harmful substances.
The marinade should contain:
- vinegar;
- lemon juice;
- mustard.
You need to marinate the chicken for a long time: at least 10-12 hours, in extreme cases – 6-8 hours. And remember: the highest concentration of “chemistry” is in the skin. It's better to give it up completely.
