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).
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.

* 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?