I had planned on doing this post last week, but Marie was sick, and I couldn’t go to the store nor did I have the energy to focus on this project. (Believe me, I will be writing a post about this very soon).
I thought today’s update would best be communicated through pictures. I enlisted the help of Marie, and we had a little photo shoot while I prepared dinner. She’s a total natural, by the way.
So here’s how I store the chicken:
Layer 1: butcher paperDoesn't everyone store it this way?
Layer 2: plastic bag
Layer 3: plastic shopping bag
Layer 4: glass baking dish
Then I pour olive oil and massage it in. That’s right, I show that bird a little love. Then I sprinkle it with kosher salt and fresh ground pepper.
Look at me! I’m holding it so close to my face! I’m almost cured!!
Then I wash my hands with super-hot water and lots of soap.
I put it in the baking dish. Here’s the Before Picture.
I put it in the oven.
And then here’s the After Picture.
I would say that I am pretty close to cooking a whole chicken.
I did have a little snafu with this chicken. Some parts close the bone were a little *gulp* bloody. Not like the juices weren’t clear, because they were. So I’m not sure what that was all about. Any thoughts? There was also a ball of veins that grossed me out and made the chicken a little bloody. I think that my perseverance through this disgusting discovery is a highlight in how far I’ve come from precooked chicken strips, right?
I think if I am going to go this route again, especially on a week night, I would get the breasts separated because it took forever.
I am totally proud of myself!
What have you done that has made you proud? I’d love to hear you toot your own horn!
4 comments:
These pictures tell an amazing story!!! No fear here! Could be doing a segment for a cooking show! Wonderful!
You didn't touch the pepper shaker with chicken hands, did you?> This is my biggest dilemma when cooking chicken. I wash my hands often because I don't want to touch the oil or spices or drawer or anything after I have just touched the chicken. If I plan it ahead of time, I get it right. Otherwise, lots of handwashing. But I never fear chicken. Good for you making steps to overcome this!
So many things to talk about...where to begin?!
First and most importantly to me because I'm a horrible human being who's superficial (that's what my ma told me anyway)....did you prep for this photo shoot because if you didn't and you just look and fresh and pretty like that on a daily basis, I'm a little jealous. Like, maybe we can't be friends anymore kind of jealous.
Second, I totally agree that Marie is a natural. Those pictures were awesome.
Third, OH YES, i think EVERYONE wraps their chicken in 4 or 10 layers. I know I do. Wrapping chicken in 30 layers is better than having one tiny drop of chicken juice spill in the fridge. Because that requires a deep cleaning. And that takes at least an hour.
And finally, we still get a little bloodiness in the chicken. It's so hard to gauge their done-ness sometimes, isn't it?? I feel ya.
Congrats!!! You mastered the chicken! (That sounded so much better in my head.)
Elizabeth, first of all, you are too kind. Also, glad to know that you wrap your raw chicken like a mummy. Cleaning spilled raw chicken juice is not worth the emotional distress.
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