From my understanding, if you add lemon juice or apple cider vinegar to chicken soup, the acidic ingredients will denature the proteins.
If I want the protein in the soup to be denatured using these ingredients, what is the best way to go about it and get manximum denaturation and depth of penetration? Eg. should I marinade it, should I simply slow cook it with ingredients added at start, or should I brine in a cider/lemon solution? Please post the recipe I need.
Is it true when using a marinade, like salt, lemon and cider vinegar will only penetrate the surface?
What other ingredients can I use besides lemon and apple cider to do this job, or are lemon and cider vinegar the most effective?