Sprinkle the chicken all over evenly with 1 tablespoon salt, and knead well. Place into a sieve or onto a net, and let sit for 10 minutes to get rid of any excess water or foul odors.
Cheap chicken may have a bit of feathers and hide remaining, so make sure to remove it all. Rinse off the salt in water once 10 minutes have passed.
Immediately wipe with a paper towel.
The osmotic pressure of the salt will pull out the water, so just doing this will make the color of the meat much darker, and the meat will tighten up!
If you sever the thick tendons, then you won't have to worry about them, and the meat wont shrink when cooked.
I don't like the tendons either, and it is easy to remove them here. Use a knife to strip them off if they are a little difficult to remove.
I don't like the fat that is under the skin, so I always get rid of it if there is any.
You will be able to take off quite a bit of fat from under the skin. You are now done with the preparations! Feel free to use it in various recipes!
Story Behind this Recipe
Cheap imported frozen broiler chicken is a bit watery, but it can become really tasty with a little bit of prep work.
Sprinkling cheap chicken with salt will give it a rich and delicious taste! The meat will take on a bit of a salty flavor, so keep that in mind when seasoning the chicken. You can make the chicken delicious with a little effort!