The article identifies the ability to preserve chicken with essential oil of lemon peel. Research results show that the terpineol, limonene, geroniol components in essential oils can inhibit 50% -60% of microorganisms Salmonella senftenber, Escherichia coli. Staphylococcus aureus and Pseudomonas species in food. Chicken in the CT-2 and CT-3 formulas had a slower change, the meat had a pH below 7. The microbiological criteria of chicken in CT-2 and CT-3 were smaller than the limit allow.