How to “get rid” of all chemistry from store chicken: Expert advice

How to “get rid” of all chemistry from store chicken: Expert advice




How to do all the chemistry from shop chicken

They say that modern chicken can cure tonsillitis and dystrophy! It contains a lot of antibiotics, growth hormone and all kinds of chemicals. In fact, chickens are said to be full of formalin – frozen foods are stored this way for a longer period of time. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. But let’s not talk about tragedy.

Almost everything is true!

Let’s start with the fact that chicken is manufactured in accordance with GOST and TU (frozen chicken / chicken carcass technical specifications). Frozen Gostovskaya chicken can not be stored for more than two days from the date of production. And produced according to TU – probably because it is contaminated with relatively harmless paracetamol. But not always, they can and in the old way – filled with chloroform. A.D. In 2010, the use of chlorine for poultry production was banned, but the rules were not enforced everywhere and not always.

The chicken diet also includes antibiotics and hormones. For many manufacturers, these ingredients are added to a balanced diet – they are available, but they do not scream on the teeth. And some meats smell like antibiotics. Moreover, antibiotics may even be present in chicken eggs!

Well, and more “on the road.” In poultry production, carcasses are often thrown into needles. This weight is to increase profits. Chicken often contains water, salt, chemicals (preservatives, flavor enhancers) and soy. The fluid increases the carcass weight by about 15% and allows the meat to last longer.

But it is difficult to say for sure whether formaldehyde is ingested. Maybe this will work, but there were no high-profile “issues” in this case. But this is not a “problem”, without it there is a lot of chemistry in chicken!

How to get rid of chemicals in chicken?

If you are preparing chicken broth, place the carcass in a saucepan, fill it with water, add salt (about 1 tablespoon of salt per 1 liter of water) and simmer over low heat. The soup does not need to be boiled quickly. On the contrary, the chicken should cook slowly. When the soup boils, remove the pot from the heat. Let the chicken cool in this soup for 20-30 minutes. Then pour the first soup, wash the chicken and cook the soup with fresh water. All the chemistry is left in the first soup. At the same time, a small amount of fat remains in the meat. But if you want a richer broth, buy domestic chicken.


There are two tips for second courses:


first – Remove all skin and fat. They contain high levels of antibiotics and hormones. Next, dilute the salt and vinegar in cold water with 1 quart of water. 3 tablespoons salt and 1 tablespoon vinegar 70%. Put it in this solution so that the meat is completely submerged. Leave in a cool place for 3-4 hours. Then wash the carcass and cook the food. Remember, since the chicken is soaked in salt water, you need to significantly reduce the amount of salt in the recipe.


Second advice. If there is no way without skin, you want to rub it with a fragrant red scent, do everything according to the first advice, but do not just remove the skin.

They say that modern chicken can cure tonsillitis and dystrophy! It contains a lot of antibiotics, growth hormone and all kinds of chemicals. In fact, chickens are said to be full of formalin – frozen foods are stored this way for a longer period of time. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. But let’s not talk about tragedy.

Almost everything is true!

Let’s start with the fact that chicken is manufactured in accordance with GOST and TU (frozen chicken / chicken carcass technical specifications). Frozen Gostovskaya chicken can not be stored for more than two days from the date of production. And produced according to TU – probably because it is contaminated with relatively harmless paracetamol. But not always, they can and in the old way – filled with chloroform. A.D. In 2010, the use of chlorine for poultry production was banned, but the rules were not enforced everywhere and not always.

The chicken diet also includes antibiotics and hormones. For many manufacturers, these ingredients are added to a balanced diet – they are available, but they do not scream on the teeth. And some meats smell like antibiotics. Moreover, antibiotics may even be present in chicken eggs!

Well, and more “on the road.” In poultry production, carcasses are often thrown into needles. This weight is to increase profits. Chicken often contains water, salt, chemicals (preservatives, flavor enhancers) and soy. The fluid increases the carcass weight by about 15% and allows the meat to last longer.

But it is difficult to say for sure whether formaldehyde is ingested. Maybe this will work, but there were no high-profile “issues” in this case. But this is not a “problem”, without it there is a lot of chemistry in chicken!

How to get rid of chemicals in chicken?

If you are preparing chicken broth, place the carcass in a saucepan, fill it with water, add salt (about 1 tablespoon of salt per 1 liter of water) and simmer over low heat. The soup does not need to be boiled quickly. On the contrary, the chicken should cook slowly. When the soup boils, remove the pot from the heat. Let the chicken cool in this soup for 20-30 minutes. Then pour the first soup, wash the chicken and cook the soup with fresh water. All the chemistry is left in the first soup. At the same time, a small amount of fat remains in the meat. But if you want a richer broth, buy domestic chicken.


There are two tips for second courses:


first – Remove all skin and fat. They contain high levels of antibiotics and hormones. Next, dilute the salt and vinegar in cold water with 1 quart of water. 3 tablespoons salt and 1 tablespoon vinegar 70%. Put it in this solution so that the meat is completely submerged. Leave in a cool place for 3-4 hours. Then wash the carcass and cook the food. Remember, since the chicken is soaked in salt water, you need to significantly reduce the amount of salt in the recipe.


Second advice. If there is no way without skin, you want to rub it with a fragrant red scent, do everything according to the first advice, but do not just remove the skin.

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