But I have a different opinion on this matter.
So I try to get rid of all this crap as much as possible. I used to make everything simpler – if I baked it in the oven, I would marinate it. And if for first courses, I drained the first water.
But now I have a universal method for all options.
First you need a liter of water. I add a teaspoon of citric acid and 3 tablespoons of salt to it. The solution must be stirred until the salt is completely dissolved.
Then I dip the chicken in this solution. It is important that the carcass is completely immersed in it!
I leave it to “sour” for 3 hours, you can even let it sit all night.
This simple solution perfectly removes all the excess from the chicken. And as a bonus – juicier and softer poultry meat.
Friends, I confidently recommend this method to you. I use it myself and know what I’m talking about.
Now I always soak chicken from the store in salt water. It’s a pity I didn’t know about this before, I’ll tell you why
