Tuesday, March 30, 2010

When saving money on a store brand was not worth it

This post was in no way dramatized. These are real events, real thoughts, real action.

Some things that must be said:

1. I adore the CrockPot Lady's recipes - Rotisserie Style Chicken is one of my favorites.
2. I have the memory span of a goldfish.
3. I don't cook very often.

Ok, now that those are established, let's continue with the story...

The first time I made this chicken recipe, I bought a Purdue brand whole chicken. Skinning the chicken was gross and cringe-inducing, but I made it through (the CrockPot Lady recommends this step. It takes a while, but it's worth it).
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Fast forward to a week ago. While perusing the meat section in our grocery store, I saw whole chicken on sale and thought, "man, I could really go for some of that rotisserie style chicken again." It was store brand, but I thought that wouldn't matter. Oh man, was I ever wrong.

Now, on to last Friday. Peanut just went down for a nap and I had a cutting board, the chicken, and a sharp knife at the ready.

I open up the plastic and remove the little goodie bag of gizzards from the inside. I double-checked to make sure there was nothing else in there. I happened upon an appendage of some sort. I freed it from its enclosure and mentally screamed (the kid is sleeping, remember),
"EWWW! This chicken has a penis!"

I quickly surmised that this was, in fact, the neck (that'd be one hung chicken, I tell ya...)

Now, how do I go about removing the neck? With the Purdue chicken, this was removed for me and neatly placed in the gizzard bag. I've never encountered this problem before. Due to my hands being saturated in raw chicken grossness, I couldn't turn to my trusty intarwebz for instruction. So, I guessed and cut off what I thought was appropriate.

Back to skinning...

It was pretty routine at this point, though I found this chicken to have quite a bit more junk in the trunk fat than the Purdue chicken.

Once I was close to done, I decided to look the chicken over and be sure it was pretty clean. I glanced on the inside toward the bottom (which could have been the top at this point...who knows) and I noticed a section of darkness. Another gasp and internal screaming, "this chicken still has ORGANS attached? SERIOUSLY?!"* Again, the Purdue chicken had this removed.

I just wanted to be done. I wasn't sure how to get rid of said organs, so I completely cut that part out - spine and all. In my flurry of cutting, I nicked my finger with the knife (no surprise there). A minuscule cut, but it still hurt.

Now I really went into panic mode. I'm furiously trying to be done with this gawdforsaken chicken and now I have salmonella coursing through my veins via the cut on my finger!**

I scrubbed my hands no less than 3 times with antibacterial soap, threw on a temporary band-aid, and got to work on the seasoning. After throwing the bird into the Crock Pot, I cleaned up and hopped into a scalding hot shower (because at the time that made total sense). Though not before sending the following text message to ShankRabbit:

I went all Silence of the Lambs on the whole chicken. You can't unsee what I have seen. ((shudder)) Time for a hot shower...or cigarette...or both.

When all was said and done, I had 3 sections of chicken left - the breast/wings/remainder of back and two thigh/leg sections. It may have been in pieces, but the chicken still tasted just as good as the last time I made it.

Let's hope I remember all this the next time I get a craving for rotisserie chicken.
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* I did a little online searching and found out these still-attached organs were its kidneys. Ewwww.
** I'm a wee bit dramatic in situations like this. Can you tell?

5 comments:

C. Beth said...

Ew. Ew. Ew. I think maybe I've made a whole chicken once. Maybe. And a turkey once. I stay away from whole animals. They freak me out. You are a brave woman.

Tales of Cheerios and Sleepless Nights said...

I a little blame you for the fact that my child just squawked in the other room due to my loud and uncontrollable laughter at this post. :-D

Scriptor Senex said...

I don't do whole chickens any more. I would never have guessed at the kidneys still being attached though chicken livers are said to be tasty (I've never had them so I couldn't tell!)

M said...

ewwwwwwwwwwwwwwwwwwwwwwww

with a side of fucking ewwww

that is all.

thank you for making sure i never go near the whole chicken in my freezer for fear of holy hell innards.

ewwwwwwwwwwwww

Isabella said...

@ C. Beth - It's all worth it though once you taste the finished product. Next time it will be a Purdue chicken, for sure.

@ Beamer - I think you laughed so much at this post because you know me and know that's EXACTLY what happened. :)

@ Scriptor Senex - I remember we used to eat them when we were kids (we were pretty broke and used every part of the chicken we could). From what I recall, they tasted good, but my mom would fry them up the same way she did fried chicken. Even an old boot could have passed as delectable with her awesome fried chicken preparation.

@ M - LOL. If you do, just remember my advice - buy Purdue. Those innards are neatly wrapped in an opaque package. You never see them.