You’ve probably heard the jokes—“Today’s chicken cures sore throats and even dystrophy!” That’s because modern chickens are often packed with antibiotics, hormones, and all sorts of questionable additives. Unless you’re buying straight from a trusted local farm, it’s hard to find chicken that hasn’t been “enhanced.”
A man recently shared simple ways to remove harmful chemicals from store-bought chicken—and honestly, they make a lot of sense.
Why Is Chicken “Enhanced” in the First Place?
In some meat processing facilities, chicken is injected with a liquid solution made of water, salt, preservatives, flavor enhancers, and soy extract. This increases the weight of the chicken by up to 15%, which means more profit for sellers. It also helps the meat stay “fresh” longer.
How to Remove Unwanted Chemicals from Chicken
1. Always Discard the First Broth
The easiest and most effective way to reduce chemicals is to boil the chicken once, then discard the water.
This “first boil” draws out many of the added substances. Just throw out the broth, rinse the meat, and cook it again in fresh water.
2. Use Salt to Draw Out Impurities
If you’re making chicken soup, follow this method:
- Place chicken in a pot and cover with water
- Add 1 tablespoon of salt per liter of water
- Heat on low so it comes to a gentle boil, not too fast
- Once it boils, remove from heat and let it sit for 20–30 minutes
Then pour out the broth, rinse the chicken, and cook in fresh water. Most of the chemicals will be left behind in that first round of broth.
You’ve probably heard the jokes—“Today’s chicken cures sore throats and even dystrophy!” That’s because modern chickens are often packed with antibiotics, hormones, and all sorts of questionable additives. Unless you’re buying straight from a trusted local farm, it’s hard to find chicken that hasn’t been “enhanced.”
A man recently shared simple ways to remove harmful chemicals from store-bought chicken—and honestly, they make a lot of sense.
Why Is Chicken “Enhanced” in the First Place?
In some meat processing facilities, chicken is injected with a liquid solution made of water, salt, preservatives, flavor enhancers, and soy extract. This increases the weight of the chicken by up to 15%, which means more profit for sellers. It also helps the meat stay “fresh” longer.
How to Remove Unwanted Chemicals from Chicken
1. Always Discard the First Broth
The easiest and most effective way to reduce chemicals is to boil the chicken once, then discard the water.
This “first boil” draws out many of the added substances. Just throw out the broth, rinse the meat, and cook it again in fresh water.
2. Use Salt to Draw Out Impurities
If you’re making chicken soup, follow this method:
- Place chicken in a pot and cover with water
- Add 1 tablespoon of salt per liter of water
- Heat on low so it comes to a gentle boil, not too fast
- Once it boils, remove from heat and let it sit for 20–30 minutes
Then pour out the broth, rinse the chicken, and cook in fresh water. Most of the chemicals will be left behind in that first round of broth.
