Here is his method, simple and effective:
Remove the skin (if desired).
This is often the part that collects the most fat and impurities. Removing it also lightens the dish.
Wash the chicken in a container of cold water.
Avoid rinsing directly under running water: this can cause micro-droplets to splash around the kitchen. Instead, use a large bowl, fill it with cold water, and submerge the chicken.
Rinse them two or three times to remove preservative fluids.
Soak the chicken in lemon or vinegar.
Pour the juice of two lemons (or half a cup 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 skin.
Rinse again.
A final rinse in clean water (still in the container) will be enough to remove any lemon or vinegar taste.
An additional option: quick pre-boiling.
Some families boil the chicken for five minutes before cooking. The water, which is then poured off, removes some of the residue and traces of cooking.
Natural tips to move forward
Want to improve your cleaning routine? Here are three equally effective alternatives:
Baking soda: Add a tablespoon to lemon water, soak for 15 minutes, and say goodbye to that lingering odor.
Light brine: An hour in lightly salted water tenderizes the meat and enhances its flavor.
Milk or whey: In some traditional recipes, chicken is soaked in milk for several hours to make it softer and juicier.
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