“If parasites get into the chicken or it is treated with chemicals, the internal organs are the first to suffer. Usually, the offal is the most dangerous,” the expert explained. White breast meat is the safest, according to the nutrition expert. However, even this meat requires thorough thermal processing. “Chicken must be boiled at least twice: the first time for a few minutes, then discard the broth, and continue boiling long enough to make it as safe as possible for consumption,” Sergey Sinitsyn clarified. When choosing chicken, it’s better to prefer farm-raised products, he emphasized. Visually, such chicken may appear inferior to store-bought, but in the long run, this meat is of higher quality and safer. “Some producers manipulate products, inject solutions, soak them to make the bird look bigger. The consumer sees a fairly plump, fatty, juicy carcass on the shelf, but in reality, there’s nothing good about this,” the chef noted. Therefore, when choosing chicken, it is necessary to carefully inspect the carcass for punctures, spots, and foreign chemical odors.
