Chicken. The go-to protein for so many people. And, let’s be honest (surprise!), it is a super versatile food. It can be prepared in so many ways and can take on flavor like no other, I mean, it’s a blank slate, really. It can also be abused in so many ways and cooked so badly! Dry, tasteless, stringy. It can be described as sawdust falling apart in your mouth. All words to suggest something terribly overcooked but there is the other side, too. Under-cooked chicken. YIKES! Salmonella, here we come! So in spite of its versatility and seemingly unassuming nature, there are A LOT of things that can go wrong and keep people away from chicken and poultry, in general. But have no fear, the Fork Girls are here to dispel more rumors and misconceptions about the humble chicken and its cousins. In this episode, we’re not only going to sing the praises of chicken, turkey, duck and more but we’re going to help you figure out how you might want to buy, cut up and then cook these little darlings. There are, of course, some caveats especially when dealing with chicken. People in our classes freak out if they have to touch raw chicken. So, congratulations, CDC and USDA, you have successfully created additional panic in the populace, at least in our neck of the woods. So, do you need to worry about the dangers of chicken and their salmonella carrying tendencies? Of course, but don’t lose your minds! Safe food handling takes care of just about everything and we’re going to tell you all about that, too. Oh, by the way, stop rinsing your chicken.We takes you through best practices in terms of cooking methods and then, there is, of course, our opinions about all that. And don’t forget, we’ve got more Rants and Raves (or Tips and Tricks) as we go crazy talking about what we love or DON’T. Thanks for listening! Please subscribe and review our podcast wherever you prefer to listen.. Changes are underway and coming soon. You don't want to miss what's up!
