How to remove chemicals from supermarket chicken: revelations from a slaughterhouse worker
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Chicken is a staple in our meals: roasted, grilled, in a sauce, or in a salad, it’s a welcome addition to all kinds of recipes. But one question often comes up: should you clean it before cooking? Because behind its apparent simplicity lies a lesser-known reality… Some chickens from factory farms may contain residues from chemical treatments. So, how can you make your chicken more natural without making things complicated?
What supermarket chicken is hiding
This can include saline solutions (to tenderize the meat), cleaning products used in slaughterhouses, or preservatives intended to extend shelf life.
Nothing alarming—these practices are strictly regulated—but many consumers prefer to limit these additives in their diet. Good news: a few simple steps are all it takes to purify your chicken before cooking it.
The right steps for a cleaner and healthier chicken
Remove the skin (if desired)
This is often the part that concentrates the most fat and impurities. Removing it also lightens the dish.
Wash in a container of cold water
Avoid rinsing directly under the tap: this could spray micro-droplets into the kitchen. Instead, use a large bowl, fill it with cold water, and submerge the chicken.
Rinse it two or three times to remove the preservative liquids.
Soak with lemon or vinegar
Pour the juice of two lemons (or half a glass of white vinegar) into cold water. Let the chicken soak for 20 to 30 minutes.
This natural acid bath helps neutralize odors, remove surface impurities, and firm the flesh.
Rinse one last time
A final rinse in clean water (still in the container) is enough to eliminate any taste of lemon or vinegar.
Bonus option: express pre-cooking
Some families boil the chicken for five minutes before cooking it. The water, which is then discarded, carries away some of the residue and any traces of processing.
Natural tips to go further
Looking to perfect your cleaning routine? Here are three equally effective alternatives:
- Baking soda : add a tablespoon to lemon water, let it soak for 15 minutes, and say goodbye to lingering odors.
- Light brine : an hour in lightly salted water softens the flesh and enhances the flavor.
- Milk or whey : in some traditional recipes, the chicken is soaked for several hours in milk to make it more tender and moist.
The benefits of this little ritual
Cleaning the chicken before cooking is a simple step that makes all the difference:
- The meat becomes more tender and flavorful.
- Strong odors disappear.
- We reduce the presence of bacteria and undesirable residues.
- The final dish is more “homemade”, more natural and often easier to digest.
Some precautions to keep in mind
Even if these actions are effective, certain hygiene rules remain essential:
- Always wash the chicken in a container, never directly in the sink.
- Clean the work surface and utensils used immediately.
- Cook the meat to a minimum of 75°C to ensure safe cooking and avoid any health risks.
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