Rinse them two or three times to remove preservative fluids.
Rinse again.
A final rinse in clean water (still in the container) will be enough to remove any lemon or vinegar taste.
An additional option: quick pre-boiling.
Some families boil the chicken for five minutes before cooking. The water, which is then poured off, removes some of the residue and traces of cooking.
Natural tips to move forward
Want to improve your cleaning routine? Here are three equally effective alternatives:
Baking soda: Add a tablespoon to lemon water, soak for 15 minutes, and say goodbye to that lingering odor.
Light brine: An hour in lightly salted water tenderizes the meat and enhances its flavor.
Milk or whey: In some traditional recipes, chicken is soaked in milk for several hours to make it softer and juicier.
For detailed cooking instructions, please go to the next page or click the Open button (>). Don’t forget to share the recipe with your Facebook friends.The benefits of this little ritual:
