Someone is talking about what, and today I am again about chickens. Because literally on Sunday I ran into beauties lying imposingly on the market counter. Plump, rosy, they pointed their legs at me with cannon-barrels and begged me:
-Buy me! Bake me!
It was true from afar.
And when he approached, but decided to get to know the beauties better, it became clear: the chickens smell like Aunt Asya from the bleach advertisement.
At first I decided - perhaps the counter or the enamel trays in which the carcasses are stacked smell like bleach. Still, we have banned the chlorination of chickens for a long time - either since 2009, or since 2010 (I won't say for sure, I vaguely remember that there was a lot of noise around this ban).
But no. From the carcasses there was a smell of chlorine. And this is... Petty-thin. And there was some water in the trays, albeit in a small amount, but the substrate under the chickens got wet ...
That is, it is clear that the chickens were rinsed not so long ago, and that, of course, they washed not with pure bleach, but in the water they were rinsed with, the chlorine content was clearly higher than in drinking water.
This is prohibited in our country, I will repeat it again.
Previously, yes, they chlorinated, most often, during the cooling of carcasses. It was believed to kill salmonella and other bacteria.
Then chlorination was banned. At the same time, the import of chlorinated chicken from the United States was banned. In Europe, by the way, chickens are also not chlorinated.
However, despite the ban, Rospotrebnadzor periodically finds chlorine from one manufacturer, then from another.
But more often negligent sellers of all kinds of "farm" birds still use bleach. If the chicken was not sold on time, and like the notorious sturgeon in a variety show, it is not the first freshness - that is, it has not yet deteriorated, but "just about", or even began to smell suspiciously, not yet rotten, but already in hints, or the skin becomes "wrong" to the touch, as if a little slimy, it can be given a potassium permanganate or chlorine rinse, after which Rinse.
This technique will mask the "second freshness" for a while.
The smell, by the way, does not always remain if you used not bleach, but potassium permanganate, all the more so. But after such a "bath" the chickens are very, very wet.
Therefore, when you buy a chicken on the market, or even more so, "from the hands", directly from the "manufacturer", or "supposedly the manufacturer", always, firstly, look at the humidity - a decent chicken is practically dry, its "hygiene procedures" were carried out long before sales. And, secondly, there should not be any admixtures of "hospital cleanliness" in its smell.