I managed to poison myself on Monday. I made a lovely chicken salad, with two bits of chicken breast lightly fried in olive oil. Nice and brown on the outside, completely raw on the inside. Heaven knows how the bugger didn’t cook right through.
Anyway, I got off pretty lightly – a sleepless night, dizzy spells at work the next day and constant feeling of nausea.
Working at home today, though, still feeling rough. Even the cat’s stopped talking to me.
So, courtesy of a fellow member of my local Mac User Group, is some advice for the barbecue season (here in the Northern Hemisphere at least)
When cooking chicken, cook long and slow and baste and turn regularly. Pay particular regard to the cooking times for the weight of the bird. If it was bought frozen, make certain it’s thawed properly using frequent changes of COLD water in a bowl. Inspect the insides to make absolutely certain it’s thawed. The meat should be cold but not solid. A good way of adding heat to the bird at the beginning of the process is to stuff it with blend of hot chestnut, sage and onion stuffing.
Towards the end of the cooking time, stick a skewer or sharp knife into the thickest [and most dense] part of the legs. The juices that come out should run clear. Do this in good light. If the juices are even a bit pink, nasties are still alive in there waiting to do you in!
Pork is a bugger too but chickens are the worst. This is why some religions which have developed in hot climates have rules built into their faiths about meat and fish.
Remedy after the pecking one has got you: Drink lots of warm water, take Immodium and eat rice for a couple of days. [Chinese advice]
Talking of chicken, has anyone noticed the ads on TV at the moment for “new” Chicken McNuggets? The tagline at the end: “Now made with tender chicken”. Am I the only one who finds that a little worrying?