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.