How to remove chemicals from store-bought chicken: advice from a meat processing plant employee
Concerns are often raised about the chicken sold in supermarkets. In factory farms, birds reach commercial size in just 30–40 days thanks to special feed additives and preventive treatments. This rapid growth makes many feel insecure about cooking the meat directly from the package.
Fortunately, there is a simple yet effective home method that can significantly improve the flavor and texture of both chicken and turkey.
A little trick: a salt water “bath”
A few years ago, I learned that soaking meat in a light saltwater solution before cooking has several great benefits:
