How to “get out” all the chemicals from store-bought chicken: A piece of advice given to me by a meatpacking worker.

1. Dissolve a teaspoon of salt and a teaspoon of acid (it can be citric acid or lemon juice) in a bowl of water.
2. Place the chicken pieces in this mixture for at least 1 hour.
3. Optionally, add a little more lemon juice to the water to enhance the effect and add a touch of freshness.

This procedure can be considered a form of disinfection and light marinating. In the end, the meat not only improves in texture, but when cooked in an oven or pan it is more tender and does not dry out.

Tips and recommendations

• A long soaking time is not necessary; An hour is usually enough.
• Always use glass or stainless steel containers, never thin plastic.
• You can add dried herbs or spices to the water for an extra kick of flavor.

Soaking chicken in water with salt and lemon before cooking it is a simple and effective method that improves its texture, provides juiciness and offers greater peace of mind when taking it to the table.