In today's article I will tell you about three ways to remove harmful chemicals from purchased chicken. I think it's no secret that the chicken that is sold in stores "stuffed" with many antibiotics, This is especially true for broiler chickens. Unfortunately, chicken is tested for only a few antibiotics before it hits store shelves, while there are several hundred of them. Now I do not cook chicken without using at least one of the methods described below, as a result of which my family eats healthy meat.
1. Staying in ordinary warm water is already capable of breaking down many harmful substances, it is best to strengthen the water salt, soda or food grade 9% vinegar. You can take one "enhancer", two teaspoons will be enough, or you can mix several. Soak for at least 20 minutes, desirable for 3-4 hours. I use this method when there are no ingredients for the second method.
2. I use the second method on an ongoing basis. Antibiotics are well removed with egg whites and milk. Whipped egg white rub the chicken and wait 20-30 minutes, thenadd milk half diluted with water and soak for 2-3 hours. It usually takes one protein and half a glass of milk. The photo shows everything in detail, scroll to the right.
3. The third way to remove harmful substances from chicken is it's safe to cook it. When cooking, a lot of harmful substances are destroyed, the longer you cook the chicken, the less antibiotics it contains, the main thing to remember is that more than half of all the nastiness is deposited in the first broth, don't forget to pour it out. In the oven, the temperature at which harmful substances begin to decompose is 140 degrees. If the article was interesting for you - put your finger up and subscribe to the channel!