Vinegar in chicken soup?
I was just leafing through a local Chinese-y freebie newspaper (admittedly not the best source for food tips), which proposed, for a chicken soup recipe, letting the raw chicken sit for an hour in cold water with a couple of tablespoons of vinegar.
I browsed the internet and found occasional references to vinegar, but not much. Do any of you do this? Is it for flavor, or does it have more to do with some kind of chemical reaction?