Off-Flavor Neutralizer for Chicken Restaurant Chains

Why off-odour is a bigger problem in a chain

In one restaurant the chef knows his chicken. In a chain of five or ten branches, each kitchen treats chicken its own way: vinegar in one, lemon in another, and a heavier marinade to hide the smell in a third. A customer eats clean-tasting broasted chicken in one branch and notices a faint odour under the spices in the next.

Off-odour usually comes from leftover blood, fat and skin and bits stuck inside the rib cage, and poor storage or thawing makes it worse. A chain needs one written step at a fixed ratio.

What the Al Laith neutralizer is

Off-flavor neutralizer, also called odour remover powder, dissolves in water; you soak breasts, thighs, wings or whole birds in it before marinating so the marinade tastes clean. It is for chicken only.

One prep card for every branch

Solution: 1 kg neutralizer with 10–12 L water, enough for 50 kg of chicken.
Bone-in chicken: soak 1 hour, stirring twice.
Boneless chicken: 10 minutes at most, stirring.
Rinse well with filtered water.
Marinate as usual.

Working out what the chain needs

Add up the chicken each branch prepares and divide by 50. Four branches preparing 100 kg a day each need 2 kg per branch, 8 kg a day for the chain, about 56 kg a week.

15 and 25 kg bags for a central kitchen or store.
5 kg packs for branches ordering on their own.
1 kg packs for a small branch or a first trial.

We deliver to every governorate in Egypt.

Pair it with a fixed marinade

For every 50 kg: 1 kg neutralizer for the soak, then broasted seasoning at 1.447 kg + 5 L water, or chicken shawarma seasoning at 1.100 kg. The taste then comes out the same in every branch.

Mistakes to avoid

Soaking boneless chicken for a full hour.
Skipping the rinse with filtered water.
Thawing chicken on the counter instead of in the fridge or in sealed bags in cold water changed every 30 minutes.
Using it on fish, liver or meat: it is for chicken only.

Send your number of branches and weekly chicken volume on WhatsApp for a chain quote, and see our supply for restaurant chains and catering page.

Frequently asked questions

How much chicken does 1 kg of neutralizer treat?

1 kg with 10–12 L of water treats 50 kg of chicken.

How do restaurants remove raw chicken smell?

Soak the chicken in 1 kg neutralizer with 10–12 L water for 1 hour, stirring twice, rinse with filtered water, then marinate. Boneless chicken needs 10 minutes only.

Does it work for fish or liver?

No — it is for chicken only.

Do you deliver to branches in different governorates?

Yes, to every governorate in Egypt, in 1 kg and 5 kg packs and 15 and 25 kg bags. Send your branches and quantities on WhatsApp for a quote.