How to “get” all the chemicals out of store-bought chicken: a tip a meatpacking worker gave me.

We often hear concerns about supermarket chicken. On industrial farms, birds can reach market size in just 30–40 days thanks to feed supplements and preventive treatments. Because of this rapid growth, many people feel uneasy about cooking chicken straight from the package.

Fortunately, there’s a simple kitchen trick that can make a big difference in both the flavor and the texture of your chicken—or turkey breast.

The Trick: A Saltwater Soak

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