How to “get rid of” all the chemicals from store-bought chicken: advice from a meatpacking plant worker.

3. Remove the Skin and Excess Fat

The skin and fat contain the highest concentration of hormones and antibiotics.
If you’re health-conscious, it’s best to remove them.
Still want that crispy golden skin? You can keep it, just make sure you follow the broth-discarding method first.

Extra Tips for Cleaner Chicken

Use a Pressure Cooker

• Pressure cooking at 120°C (248°F) helps break down more chemicals than standard boiling.
• It’s especially good for reducing residual antibiotics and preservatives.

Note: It doesn’t eliminate everything, and doesn’t replace buying better-quality meat—but it helps.

Try the “Triple Clean” Method

This is the most thorough way to prepare chicken:

1. Soak the meat in lemon water for 15–30 minutes (optional but helpful)
2. Boil and discard the first broth
3. Rinse the meat
4. Finish cooking in the oven, slow cooker, or stew pot

This combines chemical, thermal, and mechanical purification. You’ll remove more residues than by using just one method.