Chicken

[struth]

As cunning as a chicken

[tapid]

So cunnilingus is out?

Marco.

Whats cun.. cun..... did you see what I did there ?. Not bad for a Monday morning lol

[Pigmy Pony]

Yep, we've a glass one, silvery, frosted glass thing, similar to this - excellent ..... https://www.johnlewis.com/john-lewis...E&gclsrc=aw.ds

Ours is very similar, but with some sort of design printed onto the back. That John Lewis spiel says it's not suitable for cutting on - don't know why, we do all the time, and with no problems. We've had it at least ten years.

[Mikeandvan]

I eat chicken pretty much everyday, never cook a 1.5kg bird for longer than 1 hour, the cooking instructions on the packet would make it horribly overcooked, never had food poisoning in my life. I do buy free range, may'be they're healthier birds? Mind you I always use plastic boards, except for bread.

[mad-moon]

https://www.dailymail.co.uk/femail/f...ooden-one.html

http://www.foodsafety.company/2017/0...ng-boards.html

https://www.huffingtonpost.co.uk/ent...-7UPIjqbIByZtG



food for thought...I've always used wood boards...if they are cleaned and maintained properly, you will have little or no trouble

[Marco]

I eat chicken pretty much everyday, never cook a 1.5kg bird for longer than 1 hour, the cooking instructions on the packet would make it horribly overcooked, never had food poisoning in my life. I do buy free range, may'be they're healthier birds? Mind you I always use plastic boards, except for bread.

You have to be careful though, Mike, that there's no pinkness next to the bone - that's where it takes longest to cook right through, and I would simply *never* eat pink chicken

Marco.

[mad-moon]

You have to be careful though, Mike, that there's no pinkness next to the bone - that's where it takes longest to cook right through, and I would simply *never* eat pink chicken

Marco.

Lethal !

[Marco]

https://www.dailymail.co.uk/femail/f...ooden-one.html

http://www.foodsafety.company/2017/0...ng-boards.html

https://www.huffingtonpost.co.uk/ent...-7UPIjqbIByZtG



food for thought...I've always used wood boards...if they are cleaned and maintained properly, you will have little or no trouble

Yes, but always keep a separate one for meat, to avoid cross-contamination, whether you use plastic or wooden boards. Never, ever cut veg on a board that's had meat on it (particularly chicken), as no matter how well you wash or maintain it, it'll never be properly clean/free from harmful bacteria.

In terms of the article above, the secret is not cut grooves into the boards like a clumsy arse, and instead cut what's supposed to be cut

And of course replace cutting boards when they start getting too old.

Marco.

[Mikeandvan]

You have to be careful though, Mike, that there's no pinkness next to the bone - that's where it takes longest to cook right through, and I would simply *never* eat pink chicken

Marco.

I only eat the breast on sundays, and reuse the rest during the week in chicken soup.

[Marco]

Lol - then you have no worries, but IMO that's a bit of a waste of a chicken!

For me, the tastiest bits are the legs and thighs/wings, when cooked properly, as they're juicy and tasty. The breast meat is dry and bland in comparison, but each to their own

Marco.