Healthy safe chicken meat

The advent of curry wasn't just to make things tasty I was told, it was to mask less than fresh smelling/tasting meat and some of the spices have preserving elements in them I believe. Many people like their game hung so long it is actually rotting. Certainly sole and most other flat fish is much better tasting when it is a few days old rather than fresh. You need to wash off any fluid that leaches out of the sole as it is this which goes off while giving a few days for the fish to "mature".

 

Buying bags of pieces has never been economical, just a bit more "convenient".

I'm old school when it comes to Home Economics in the context of what has been said before, I use my senses: sight, smell and common. If used right, I get to enjoy the next sense: taste!

If jointing a whole chicken is simply too much, spatch-cock it instead. Easier and faster than simply cutting off the thigh/drumstick. Grab a pair of kitchen scissors (actually a pair of secateurs kept specifically for this job is better) and cut along either side of the spine (on the underside of the chicken). Discard the spine (or use it for stock), turn the chicken back over, so breast side up, and then push it down along the breast bone to flatten it out.
Either cook it like that (flattened out) and it will a) cook quicker and b) make dividing up the joints easier; or, go right ahead and continue to joint it there and then to freeze your own chicken portions.

Years ago the train of thought was not to cook frozen chicken: yet, these days, many chicken products in freezer shops state it can be cooked from frozen; even bone-in chicken pieces!

The past couple of decades the advice was to wash chicken (reduce harmful bacteria); more recently, it has been stated it is no longer necessary as doing so increased the potential spread of harmful bacteria.

My thoughts on this are: we have limited control over what goes on. We are in total control over how we buy, store, prepare and cook our food. Buy fresh; store appropriately; prepare in a clean environment (avoiding cross contamination where possible); cook it thoroughly. It needs to be hot all the way through!

If using cooked meat for rechauffe cooking, the trick is to bring it up to heat slowly, slowly to ensure it is heated right through.

 

We cook all our meats in the Rayburn for at leased 8 hours

 

Not streaky bacon, I hope!

 

Don't eat chickens. Not ever, ever ever... Just don't eat them

 

Why not?
I keep them; heck, I bred them!; I enjoy watching them; I enjoy playing with them; I enjoy feeding them; they make me laugh! I give them a good life; stress free.
But, I also enjoy eating chicken. I particularly enjoy eggs. I treat them well; I keep them well; I cook them well and I enjoy them well enough. If I don't eat them, you can be sure a different predator will! Either that or they become extinct.

Should I stop eating tomatoes? I breed those too. I enjoy watering them, I enjoy feeding them, I enjoy watching them grow to maturity and I totally enjoy eating them: cooked or raw. When their time is right, and all the fruits have been harvested, they go to that big compost bin in the sky (well, my garden actually) and so continues the circle of life.

 

Just my personal feelings about chickens

I don't eat dogs when I go to Malaysia either, but they are on the menu

 

Thank you for sharing that.

I'm still eating chicken!

 

Still not eating dogs, cats, moo cows, pigs, rabbits, or bilbos

 

Yep, cooking in a Rayburn is nice and slow

Bread used to be retaged (not sure if it's done now) if it didn't sell, if they over produce by lots then you would see artic lots going for animal feed

 

But could you eat one of your own?