I had salmonella poisoning a couple years ago and was in the hospital for 9 days. My dr said it was so bad it was only the kind you see in third world country’s. It was so painful, it effected my entire body. They had me so doped up that I can barely remember being in the hospital. I’m almost positive that it came from a Costco rotisserie chicken. I’ve never eaten a rotisserie chicken again, but chicken yes bc I don’t eat red meat or pork but it did take months for me to eat it again.
@haydesigner@shahnm@Star2236 tangential query - There are first world problems, there are third world problems, and some even say, middle earth problems. Is there a second world? If so, what countries belong to it? Is it the location for Second Life?
A long time ago, when my daughter was three years old, we went and visited my in-laws in Belgium. They had a fair number of chickens and rabbits for dinner purposes.
As we were coming back from a walk, she yelled out “Hi chickens! I like you - you taste good!”
I responded “Shhh! They’re not supposed to know!”
I could see she was giving this considerable thought. Some time later she asked “Can Belgian chickens speak English?”
@adjordan8 thats what i always said, until. . . My husband had kidney issues and could only eat chicken or fish(we dont like fish) for almost 2yrs. It was a nightmare coming up with dinner ideas after about 6mths! Prior to that i use to say-i could eat chicken every day of my life! NO I CANT!! P.S. Now he can have turkey, lean pork and beef but only 2x a month.
@chienfou@RiotDemon technically she was part of my parents flock. But I went with them when they started raising chickens for eggs and picked her out myself.
I would go over there most every night when she was a chick to hold her so she would get use to humans. As an adult she would come running to the door of the coop whenever someone would come outside so she could be held. She was the last of their initial set of chicks, so now just new girls less than a year old.
That’s pretty funny. My chickens all crowd into the closest corner of the coop whenever I go out the back door. Especially if they see the green plastic Folgers container we use to carry out the kitchen scraps.
Are you getting any eggs at present. I have a half dozen 10.5 month old chicks and we are getting about 4-5 a day!
@chienfou@RiotDemon no, no eggs right now - Dottie was too old and frankly it took three or four to equal a large egg. Drove my dad crazy as he was looking for good laying chickens and I picked two tiny fu-fu girls that laid tiny little eggs (Dottie and Phranny). Phranny passed a few weeks ago, they looked like this
New girls were born in Aug so they have a little time left before they start laying. They are french Faverolles. I found some full size fu-fu birds for him. But it is good as it is a very docile breed
roasted, zuni chicken style. 4-5lb bird, dry brined with kosher salt for three days. (i also add smoked paprika and herbs de provence so it’s ready to go on roasting day.) preheat the oven with the pan inside so both are nice and hot (450) and when you put the bird in the pan it should sizzle. 20-30 mins breast side up, 20-30 mins breast side down, another ten breast side up again, then let it rest on a board for 15 minutes. it is my suggestion to toss a bunch of fresh asparagus or green beans in the hot pan with the chicken fat and throw it back into the oven during this time but ymmv. (or, coat bread cubes or torn pieces with the fat and make croutons for a salad.)
i do also like deep fried chicken, pan fried chicken cutlets, roasted chicken breasts torn up for pozole or whatever, jerk chicken, braised chicken, bbq chicken…tons of delicious ways to make chicken!
@jerk_nugget all the Zuni recipes I’ve seen have a piece or pieces of bread placed under the chicken to absorb all the schmaltz and toast up during the roast. Then those get broken up into croutons for a salad with dried cherries or cranberries and arugula, it’s so good that way. Like stuffing but in a crouton.
@jitc i’m not sure that’s entirely accurate because the chicken needs to be in contact with the hot pan for the skin to crisp, and i would think bread in a 450 degree oven for over an hour in direct contact with the pan might burn esp at the start when the pan is dry. i just toss the bread with drippings at the end. but yes that’s why i mentioned the croutons, the original zuni recipe does call for an excellent bread salad with dried fruit! (but the method for the chicken is fantastic on its own as well. i’ve never roasted a whole chicken any other way since.)
@jerk_nugget you need to use the right type of bread, and it does get very dark but it’s absolutely delicious. The way you get crispy skin is by spatchcocking the bird and then laying it atop the bread. You flip it, but only cook it that way for about 15 minutes. Perusing a few other recipes it looks like the ones I’ve encountered are just variations on the flip-roast theme of Zuni’s, but I have to say I love the darkly-toasted-on-one-side almost-soggy-on-the-other-side bread of the ones I’ve been following, haha. I’ve found the best way to get a really crisp skin on a chicken is to spatchcock it and cook it on top of a cooling rack set on a baking sheet. I do that with my turkeys, too, and it cuts cooking time almost in half.
@jitc it sounds delicious! and yeah, spatchcocking is amazing if you can manage it! (easy enough with the right tool or a nice butcher of course.) love cooking on a rack too, just hate washing the rack after as my sink is really small width-wise and i don’t have a dishwasher so i usually save the rack-in-pan for when nothing else will do, like frying chicken. dang…i’m hungry.
The same way I like my data: farmed by someone else, processed and prepared by a different someone else, and then delivered by a third someone who’s monthly car payment is higher than their credit score because they do not understand the difference between interest and APR%; a problem for which I take fractional ownership (and probably enable), in the form of variable payment for services and societal pressure to “not be a douchebag”. aJust the Tip.
This month, Wendy’s, Taco Bell, Burger King and McDonald’s all debuted
new spins on the old favorite. Those sandwiches join KFC, Shake Shack
and even Boston Market in an ever-growing list of fast food chicken
choices. Cheap, tasty and growing in sales, fried chicken sandwiches
are becoming an attractive menu item for many fast food restaurants.
“Chicken has been identified as an opportunity for growth across the
industry, with chicken almost [twice] the size of beef globally and
growing at a faster rate,” wrote Credit Suisse analyst Lauren
Silberman in a recent note. “We expect competition to heat up in