How to remove chemicals from supermarket chicken: revelations from a slaughterhouse worker
November 17, 2025 by admin
A former slaughterhouse worker says that a good home cleaning makes all the difference. Here’s her simple and effective method:
Remove the skin (if you wish)
This is often the part that accumulates the most fat and impurities. Removing it also makes the dish lighter.
Wash in a container of cold water
Avoid rinsing directly under the tap: this could spray micro-droplets into the kitchen. Instead, use a large bowl, fill it with cold water, and submerge the chicken.
Rinse it two or three times to remove any remaining liquids.
Soak with lemon or vinegar
Pour the juice of two lemons (or half a glass of white vinegar) into cold water. Let the chicken soak for 20 to 30 minutes.
This natural acid bath helps neutralize odors, remove surface impurities, and firm the meat.
Rinse one last time.
A final rinse in clean water (still in the container) is enough to eliminate any remaining lemon or vinegar taste.
Bonus option: quick pre-cooking.
Some families boil the chicken for five minutes before cooking it. The water, which is then discarded, removes some of the residue and any traces of processing.
Natural tips to go further.
Want to perfect your cleaning ritual? Here are three equally effective alternatives:
Baking soda: Add a tablespoon to lemon water, let it soak for 15 minutes, and say goodbye to lingering odors.
Light brine: An hour in lightly salted water softens the meat and enhances the flavor.
Milk or whey: In some traditional recipes, the chicken is soaked for several hours in milk to make it more tender and juicy. The Benefits of This Little Ritual
Cleaning chicken before cooking is a simple step that makes all the difference:
The meat becomes more tender and flavorful.
Strong odors disappear.
The presence of bacteria and unwanted residue is reduced.
The final dish is more “homemade,” more natural, and often easier to digest.
A Few Precautions to Keep in Mind
Even though these steps are effective, certain hygiene rules remain essential:
Always wash the chicken in a container, never directly in the sink.
Immediately clean the work surface and utensils used.
Cook the meat to a minimum of 75°C (167°F) to ensure safe cooking and avoid any health risks.
