How to “throw out” all the chemicals from store-bought chicken: advice from a meatpacking plant worker.

If you are making chicken soup, place the chicken in a pot, fill it with water, add salt (proportion – 1 tablespoon of salt per 1 liter of water) and place it on low heat.

You don’t want the broth to boil quickly. Instead, the chicken should cook slowly. When the broth boils, remove the pot from the heat. Let the chicken cool in this broth for 20-30 minutes.

Then drain the first broth, rinse the chicken and boil the soup in new water. All the chemistry will remain in the first broth.

At the same time, there will be some fat left in the meat. But if you want a richer and fattier broth, then buy a domestic chicken.

And one more tip: remove all the skin and fat. They contain the highest concentration of antibiotics and hormones.

If you can’t do without the skin because you want to crunch on a golden, aromatic crust, then do everything as in the first recommendation, but just don’t remove the skin.