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 guardian.co.uk.

6 comments:

  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.

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  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?).

    -Abby

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  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!

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  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

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  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.

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  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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