We often hear that farmed chicken doesn’t grow at the same rate as factory-farmed chicken. In industrial farms, chickens reach a considerable size in just 30 or 40 days thanks to supplements in their feed and multiple injections intended to prevent disease and increase productivity. For this reason, many people are wary of cooking supermarket-bought chicken.

Today I want to share with you a method I learned and always use before cooking chicken or turkey breast. It’s a simple practice that helps improve both the flavor and texture of the meat.

The trick: soaking in salt water

A few years ago, I discovered that soaking chicken in a saline solution before cooking helps in several ways:

It helps eliminate some of the impurities the bird may have accumulated during its rapid growth.

Compared to regular water, salt reduces bacterial activity.

As one cook explained to me, salt helps the meat fibers retain water, making the chicken juicier and less dry after cooking.

How to Prepare the Soak

Dissolve one teaspoon of salt and one teaspoon of acid (either citric acid or lemon juice) in a bowl of water.

Soak 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 its texture, but when cooked in the oven or pan, it becomes more tender and doesn’t dry out.

Tips and Recommendations

A long soaking time isn’t necessary; one 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 touch of flavor.

Soaking chicken in salted water with lemon before cooking is a simple and effective method that improves its texture, adds juiciness, and offers greater peace of mind when serving.