We often hear that farmed chicken meat does not grow at the same rate as that of large factories. In industrial hatcheries, chickens reach a considerable size in just 30 or 40 days thanks to supplements in their diet and multiple injections that seek to avoid diseases and increase productivity. For that reason, many people are wary of cooking supermarket-bought chicken.
Today I want to tell you about a method that I learned and that I always apply before cooking chicken or turkey breast. It is a simple practice that helps to improve both the flavor and texture of the meat.
The trick: soak in salted water
A few years ago I discovered that soaking chicken in a saline solution before cooking helps in several ways:
- It allows to eliminate a part of the impurities that the bird may have accumulated in its rapid growth.
- Compared to regular water, salt reduces bacterial activity.
- As one cook explained to me, salt helps the fibers in the meat retain water, making the chicken juicier and less dry after cooking.
How to prepare the soaking
- Dissolve a teaspoon of salt and a teaspoon of acid (it can be citric acid or lemon juice) in a bowl of water.
- Place the chicken pieces in this mixture for at least 1 hour.
- Optionally, add a little more lemon juice to the water to enhance the effect and add a touch of freshness.
This procedure can be considered a form of disinfection and light marinating. In the end, the meat not only improves in texture, but when cooked in an oven or pan it is more tender and does not dry out.
Tips and recommendations
- A long soaking time is not necessary; An hour is usually enough.
- Always use glass or stainless steel containers, never thin plastic.
- You can add dried herbs or spices to the water for an extra kick of flavor.
Soaking chicken in water with salt and lemon before cooking it is a simple and effective method that improves its texture, provides juiciness and offers greater peace of mind when taking it to the table.
