My Convertible Life

Thursday, June 18, 2009

Tackling the Chicken

I just cut up two raw chicken breasts into pieces and browned them to use in tonight's dinner.

[Pause while the people who know me well pick themselves up off the floor and start breathing normally again.]

Yes, that's right. For the first time (probably ever), I took two raw, icky chicken breasts, cut them into pieces and cooked them on the stove.

As I've written before, for years, I didn't touch raw meat at all. I ate a lot of cereal. After college, I worked up to cooking ground beef or salmon fillets and, in the past couple of years, chicken breasts and pork tenderloin -- but only when I could plunk the whole thing into a dish and bake it.

Want to know how I got through it without breaking down? Imagined I was the Swedish Chef. "De cheekin smooshin. Bork, bork, bork!"

Now I'm going to Clorox my hands for the third time and take a nap.

Photo from


  1. Unbelievable- I am very proud of you! I've actually started grinding chicken breasts to use instead of ground beef in recipes. It's not as gross as it sounds- I have a meat grinder attachment for my Kitchenaid mixer.

  2. Oh, this is hard for me too but since hubby is adamantly opposed to touching raw meat, it is left to me to do it. I do however typically stick with the one dump, already prepped kinds (boneless, skinless anyone?).


  3. Way to go! BTW, if you cut chicken when it is partially thawed, it is easier to cut and not as slimy (I mean slippery!)

    Remind me to send you a great LOW-FAT chicken strips recipe. (oven baked) And it involves cereal!

  4. I admire your gusto but for 2 chicken breast, I thought you might just make a quick run down to "Cick-Fil-A". I know Junius could get his favorite dip as well. Good Job

  5. When I saw this post's title, my first thought was that you were going to tackle (literally or figuratively) Ms. Chicken of the blog you've referenced. :)

    I must need more sleep.

  6. Okay, this isn't the best solution, but one that has worked for me. I have issues not with the texture but just with the food born illness factor when handling chicken (or any raw meat). To solve this problem I have a box of disposable rubber gloves and use those - not the most environmentally responsible way, but it gives me piece of mind (and my hands are raw from hot soapy scrubbing).


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