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

A few more tips

Pressure cooking (in a pressure cooker)

Method: Pressure cooking at 120°C destroys more residual medications than standard boiling.

What it does: High temperature and pressure accelerate the breakdown of some chemicals, especially antibiotics and preservatives.

⚠️It does not replace careful meat selection, but it is a good method when in doubt.

Combined method: soaking + first boiling + baking

Soak the meat in lemon water → pour off the first broth → rinse → cook in the oven or slow cooker.