Claire Thompson
Chicken is a versatile dish that can be cooked in a variety of ways. However, it can sometimes have a strong odour that may be off-putting to some people. While not all smells indicate that the chicken has gone bad, it is important to know how to get rid of the odour. Here are some methods to remove the unpleasant smell from chicken and make it more palatable.
How to remove the stinky smell from chicken:
| Characteristics | Values |
|---|---|
| Marinade | Turmeric powder, ginger, scallions, mirin, ryorishu, vinegar |
| Other Methods | Defrosting, washing, cooking at 165°F or 74°C |
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What You'll Learn
Wash chicken with vinegar and water
Washing chicken with vinegar and water is a common practice in many West Indian and Caribbean kitchens. It is believed to freshen the smell, get rid of slime, and add a subtle tang to the meat. This method can also be used to test the freshness of the chicken; if the meat still smells unpleasant after being soaked in vinegar, it should be thrown away.
To wash chicken with vinegar and water, fill a large non-metallic pot or bowl with water. Add 1/2 cup of vinegar to the water and mix well. You can use white vinegar, or other mild acids such as lemon or lime juice. Submerge the chicken in the mixture and use your hands or a spoon to ensure the vinegar water coats all sides of the chicken. Leave the chicken in the mixture for 4-5 minutes.
After the chicken has soaked, remove it from the vinegar water and rinse it under running water. Be careful not to splash the water around, as this can spread bacteria. Wash your hands and the sink with soap and hot water after handling raw chicken.
Some people also add salt to the vinegar and water mixture. However, this is unnecessary and can be a waste of salt. It is important to note that washing chicken with vinegar does not kill pathogens, and proper cooking to an internal temperature of 165°F/74°C is the only reliable way to ensure food safety.
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Marinate with turmeric powder
If your chicken has a strong, unpleasant smell, it could be due to the freeze and transport process, which can be removed by marinating the chicken with turmeric powder. Turmeric powder not only helps to mask the odour but also gives the chicken a bright, beautiful yellow colour.
To begin, defrost the chicken and wash it thoroughly. Next, prepare the marinade. In addition to turmeric powder, you can add smoked paprika, ginger, and cumin for a Moroccan-inspired dish. You can also add dried or fresh herbs to the marinade. Once the marinade is ready, coat the chicken with it and leave it aside for 5-10 minutes. After that, you can proceed with the actual marination. For optimal results, marinate the chicken for at least 30 minutes, or even overnight for a more moist and flavourful outcome.
While bone-in chicken skin can be tasty, boneless and skinless chicken thighs or breasts are recommended for this recipe. These cuts of meat absorb more marinade and are less likely to dry out during grilling.
In addition to marinating with turmeric powder, there are other methods to eliminate odours from chicken. Some suggest using white vinegar, while others recommend a preliminary marination with lemon juice, salt, pepper, chilli powder, and oil before the final yoghurt marination.
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Use ginger and scallions
If your chicken has a strong, unpleasant smell, it could be due to the freeze and transport process, which doesn't affect fresh chicken in the same way. To remove or reduce this odour, you can use ginger and scallions.
Firstly, take 2 inches of ginger root—old ginger is better. Lightly crush the ginger with a mallet. Next, take two whole scallions (green onions) and lightly crush their bulbs. Knot the scallions into a bunch.
Now, stuff the ginger and scallions into the chicken's stomach cavity before cooking. This method is particularly recommended for tandoori chicken, which is traditionally cooked in a tandoor—a high-heat clay oven.
You can also try marinating the chicken with turmeric powder after defrosting. Leave it aside for 5-10 minutes, and then apply the actual marinade.
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Tenderise with mirin
Mirin is a Japanese cooking wine that is commonly used in stir-fries, sauces, and marinades. It is made from glutinous rice, distilled alcohol, and rice cultured with koji (a type of fungus used to make alcohol and vinegar). The process of fermentation gives mirin its delicate sweetness and pleasant aroma.
When it comes to tenderising chicken with mirin, there are a few different approaches you can take. Here are some suggestions:
Marinades
Mirin is an excellent ingredient for marinades as it helps to tenderise meats and adds a mild sweetness to the dish. You can create a simple marinade by mixing mirin with soy sauce, sake, and other seasonings. For example, try combining 1/2 cup of mirin, 1 tablespoon of soy sauce, some minced garlic, and dried ginger. Work this mixture into chopped chicken before forming it into meatballs or using it in other chicken dishes.
Glazes
Mirin is a key ingredient in teriyaki sauce, which can be used as a glaze for chicken. Make your own teriyaki sauce by combining mirin with soy sauce, sake, and sugar. Brush this glaze onto chicken skewers before grilling or baking.
Steaming
Instead of steaming chicken with water, try using mirin as the steaming liquid. You can also add other ingredients such as lime, ginger, or soy sauce to complement the flavour. After cooking, you can reduce the steaming liquid to create a flavourful sauce.
Soups and Noodle Dishes
Mirin can be used as a seasoning in soups and noodle dishes such as ramen, miso soup, or chicken noodle soup. It adds a subtle sweetness and enhances the overall flavour of the dish.
Removing Strong Poultry Smell from Chicken
If you're looking to remove any strong poultry smell from chicken, you can try soaking it in white vinegar for 4-5 minutes before rinsing it thoroughly under running water. Alternatively, you can try a South Indian method of marinating the chicken with turmeric powder for 5-10 minutes after defrosting.
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Cook at 165°F/74°C
If your chicken smells a little off but you still want to cook and eat it, you can do so safely by cooking it thoroughly. To kill most harmful bacteria, cook your chicken until it reaches an internal temperature of 165°F/74°C.
You can check the internal temperature of your chicken by inserting a meat thermometer into the thickest part of the meat. If you don't have a meat thermometer, you can estimate the temperature by observing the meat. Chicken is safely cooked at 165°F when the meat is no longer pink and the juices run clear. The meat will also feel firm to the touch, and its texture will be uniform throughout.
It's important to note that this temperature guideline is specifically for chicken. Other types of meat, such as pork or beef, may require different minimum temperatures to ensure food safety.
Additionally, if you're concerned about the smell of the chicken affecting the taste of your dish, you can try using mirin, a Japanese sweetened rice wine, as a marinade or during cooking. Mirin can help to tenderize the meat and its sweetness can create a delicious glaze, especially when frying or grilling. It's also a great ingredient for thickening sauces.
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Frequently asked questions
If your chicken has a stinky smell, it may be off and you should throw it away to avoid food poisoning. If the chicken is fresh but has a slight smell, it should be safe to eat. You can remove the smell by coating the chicken in vinegar, leaving it for 4-5 minutes, then washing it thoroughly.
You can use mirin or ryorishu, which are types of Japanese rice wine. Add about 1/4 cup of either liquid for every kilo of meat, then season with salt.
Yes, you can try a South Indian method that involves marinating the chicken with haldi (turmeric powder) for 5-10 minutes.
Fresh chicken sometimes develops a smell due to the freeze and transport process. Store-bought chicken is usually frozen for transportation unless the label specifically states it is "air-chilled".
