Re: opinions please

On Jun 21, 12:47 am, "nailshoote...@xxxxxxx" <nailshoote...@xxxxxxx>
wrote:
Having been to a chicken ranch (no, not that one) and having been to a
small slaughter house, I will NEVER take a chance on chicken or
turkey.

First, the birds are nasty mofos.  When a bird dies or is in the
process of dying, the other birds will peck them apart and eat them.
They eat their own droppings, frequently if they have a chance.  They
eat the droppings of the other chickens as well.and anything that does
not fall through the grating is considered a prize.

And the slaughterhouse.... it is so messy in there they cannot help
but cross contaminate.  I watched a PBS show about the importance of
properly cooking poultry a couple of years ago, and with UV light they
showed that EVERY single chicken from the different local supermarkets
(different packers for each) had different levels of fecal matter
bacteria and other nasties.

If I want bullet proof non drying chicken all the way up to 175, I
brine it for a few hours.

i can see pushing beef temps, but not chicken.  I make sure no matter
what the timer, common sense or the thermo says that I cook until the
juices are completely clear.

Robert

I totally agree with you- rare chicken is NASTY- 165 to be safe
.

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