Chicken meat has long been considered a “natural antibiotic” – it’s not for nothing that at the slightest sign of a cold it is recommended to try chicken broth.
However, the dish will only have healing properties if it was prepared from domestic chicken.
Things are more complicated with store-bought meat, since many are convinced that in factories the poultry receives a lion's dose of various "chemicals".
Expert of the online publication BelNovosti, chef Yulia Arkhipova shared advice for those who believe that store-bought chicken should definitely be freed from chemical additives before cooking.
Recommendations for first courses
To remove harmful substances, you should put the carcass in a saucepan and fill it with cold water with added salt.
You need to cook the chicken on low heat, and it is better to drain the first broth.
Tips for main courses
To clean a chicken intended for the preparation of main courses, you need to get rid of the skin and fat, and then soak the bird in a solution prepared from cold water, salt and vinegar essence.
Previously we told you how tobake zucchini with eggs and cheese.
Expert: Julia Arkhipova
