How to Remove Chemicals from Supermarket Chicken: Revelations from a Slaughterhouse Worker

Want to improve your cleaning routine? Here are three equally effective alternatives:

Baking soda: add a tablespoon to lemon water, let it steep for 15 minutes, and say goodbye to lingering odors.
Light soaking: an hour in lightly salted water will soften the meat and enhance the flavor.
Milk or whey: in some traditional recipes, chicken is soaked in milk for several hours to make it softer and more tender.
Benefits of this little ritual

Cleaning chicken before cooking is a simple step that makes a huge difference:

The meat becomes more tender and flavorful.
Strong odors disappear.
We reduce the presence of bacteria and unwanted residues.
The resulting food is more “homemade”, more natural, and often easier to digest.
Some safety precautions to keep in mind

While these measures are effective, certain hygiene rules remain essential:

Always wash chicken in a container, never directly in the sink.
Clean your work surface and utensils immediately.
Cook meat at a minimum temperature of 75°C to ensure safe cooking and avoid any health risks.