I don't really trust store chickens: they are full of chemicals - antibiotics and hormones, so I always try to remove them from the chicken. I have two ways - I share in this article.
In general, there is an opinion that all this chemistry in factory chickens is a myth spread by farmers, urging to buy only "organic" products. I don't know if this is true or not, I am not an expert on this.
And there is an opinion that even if chicken contains antibiotics and other chemicals, then during cooking all this is destroyed and there is no harm. I do not know if this is true or a myth, but nevertheless I play it safe and try to remove all the "unnecessary" from the chicken. I have two ways.
Method one
This is great if you're making broth or chicken soup. Pour the chicken with cold water, and as soon as it boils, cook for 2-3 minutes and drain this first water.
Perhaps someone will think that it is enough to remove only the scale, but this is not so. The scale will contain only part of the chemicals, there will be even more of them in the broth. So we drain, fill again with water and cook as usual.
Method two
And this method is suitable if you want to fry or bake chicken. After all, you will no longer cook it, right?
In this case, you need to pickle it. When using marinades with ingredients such as lemon juice (or other citrus fruits), vinegar, mustard, etc., harmful substances are destroyed. You need to leave the marinade for several hours (you can overnight).
In general, if there is an opportunity, then it is better to remove the skin from the chicken - it is she who accumulates a lot of all chemistry. And it is also imperative to rinse the inside of the chicken (if it is a whole carcass).
Write in the comments: how do you remove chemistry? Or do you eat just like that? It will be interesting to know your opinion.
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