Nutritionists tell us how to remove antibiotics from chicken

The quality of meat on the market decreases every year. And today the question is more pressing than ever: how to remove antibiotics and hormones from chicken? As it turns out, this is quite easy to do. You need to boil the carcass until cooked and drain the broth.

Antibiotics and hormones in chicken

More and more people are giving up chicken. This is all because of the information about the antibiotics and hormones it contains. Indeed, modern store-bought chicken bears little resemblance to homemade chicken: bland, loose, and huge. Adult-sized chicks have become commonplace. And this leads to certain conclusions.

It's actually not that bad:

1. Chicken does not contain hormones. This is an expensive pleasure. The rapid growth is due to broiler genetics.
2. Chicken is fed antibiotics, and it's true. Moreover, medicines are used not only in large industries, but also on private farms. This helps prevent bird deaths.
3. Grain-fed poultry contains more nutrients than store-bought poultry. But when buying “homemade” chicken, you cannot be completely sure that it was not raised on the same feed and medications.

When raising chickens, antibiotics are used in 99% of cases. But this does not mean that they remain in the meat. High-quality drugs are eliminated fairly quickly. And also, according to the rules, they are not used before slaughter.

How to clean chicken?

Studies have shown that approximately 3% of store-bought chicken contains antimicrobial agents. The situation is much more serious with pumping carcasses with chemicals immediately before sale. What is not injected internally to increase its size and attractive appearance: saline solution, phosphates... Therefore, it is really necessary and important to clean chicken.

The best way is boiling

Nutritionists, doctors and chefs unanimously call boiling the best way to clean meat. The method helps reduce the concentration of antibiotics and other harmful substances by 10 times!

To clean the chicken, you need to cook it until done:

1. Place the carcass in cold water.
2. Place on high heat.
3. After boiling, cook over low heat for 40 minutes.
4. Drain the broth.

After this, you can cook a new broth, bake chicken in spices, simmer, fry. Of course, the second courses will lose a lot of juiciness. To compensate for dryness, it is recommended to use sauces.

The second significant disadvantage of pre-boiling chicken is the loss of valuable substances. Along with harmful additives, soluble proteins, vitamins and microelements enter the first broth. It would be a shame to pour them down the drain. But if you have doubts about the quality of the product, it is better to choose the lesser evil.

Soak

Some nutritionists advise cleaning chicken using a water-salt solution. Table salt draws out harmful substances.

What do we have to do:

1. Cut the chicken into portions.
2. Place in saline solution (50–70 g of salt per 1 liter). Additionally, you can add 2 tbsp. spoons of lemon juice.
3. After 2–8 hours, drain the liquid.

When further cooking, you need to take into account that the meat remains salty after soaking.

Removing the most harmful parts

Different parts of chicken contain different amounts of harmful substances. Their concentration is highest:

• in the liver and kidneys;
• in the skin;
• in the tail.

Internal organs are involved in the breakdown of drugs, and fat is a solvent for chemical compounds. Therefore, before baking the carcass, it is better to remove all of the listed parts.

The healthiest and safest part of chicken is the breast.

Chicken is the only meat that is included in medical nutrition. It contains a large amount of protein, potassium, phosphorus, magnesium, B vitamins (especially B3 - niacin). But the product also has pitfalls. Store-bought chicken is raised on compound feed, which significantly reduces its benefits. It may contain antibiotics and chemicals. Nutritionists advise cleaning the product. Fortunately, the methods are more than accessible - draining the first broth, soaking and removing the giblets, skin and tail.