How to remove the odor from chicken legs

Chicken legs can be treated by soaking, blanching, marinating, spice covering, and refrigeration to remove odors. Odor is usually caused by bacterial growth or improper storage, and timely treatment can effectively improve the taste of meat.

1. Soak in blood free water

Fresh chicken legs may have residual blood on the surface. Soaking in clean water for half an hour can separate the blood and some fishy substances. Adding a small amount of salt or white vinegar to water can accelerate protein breakdown and reduce odors. Change the water two to three times midway until the water color is clear, and rinse thoroughly after soaking.

2. High temperature blanching to remove fishy smell

Boiling in cold water can force out the odor produced by deep blood foam and fat oxidation. Add ginger slices and cooking wine when the water boils, and immediately remove the chicken legs after the foam overflows. The blanching time should be controlled within 3 minutes to avoid aging of the meat. This method is particularly effective for chicken legs that have been frozen for a long time.

3. Seasoning and marinating

Marinate with soy sauce, oyster sauce, minced garlic, black pepper, and other seasonings for more than half an hour. Acidic substances can decompose amine odor molecules. Lemon juice or yogurt contains organic acids that can alter protein structure and impart a refreshing aroma. Sealed refrigeration for better pickling effect, but should not exceed 4 hours.

4. Spices Cover Odors

When cooking, add spices such as star anise, cinnamon, and bay leaves to mask residual odors through volatile oils. The high-temperature explosion of spices such as Sichuan pepper and cumin can convert odorous substances. If making stew, vegetables such as onions and carrots can be added to absorb unpleasant odors.

5. Low temperature preservation to prevent spoilage

Chicken legs that have not been cooked in time should be wiped dry and vacuum sealed, and stored in refrigeration for no more than 2 days. Frozen storage should be divided into packages to avoid repeated thawing. When thawing, place it in the refrigerator and slowly thaw. It is not recommended to continue consuming chicken legs that have gone bad and become sticky.

When purchasing, please note that the surface of the chicken legs should be pink and free of mucus. Before cooking refrigerated chicken legs, you can lightly smell them to determine freshness. For daily storage, it is recommended to wrap it in kitchen paper to absorb exudate and store it together with natural antibacterial ingredients such as ginger and rosemary. If the odor is accompanied by a greenish color or loose meat, it should be discarded immediately to avoid food poisoning.