Is anyone else grossed out by cooking chicken? Here is a lovely organic chicken that I washed inside and out with cold water, salted and peppered, and about to stick into the oven to cook. In two hours, it will be beautifully browned and the skin will be crispy. The juices will run clear and the meat thermometer will register right at 185 degrees. Perfect.
We will enjoy tender, warm pieces of this chicken along with a medley of cauliflower, broccoli, and asparagus roasted in olive oil and sparingly sprinkled with seasoned salt and pepper.
Mike and I are trying to stick to a ketogenic diet plan and this meal should fit the bill.
Honestly, mashed potatoes and homemade gravy would have been delicious with this chicken. Or perhaps a nice dish of hot egg noodles. Also, a crusty, toasty loaf of French bread would round things off nicely.
No, those things are not on the list. We will stick with meat and the vegetables grown above the ground. We will eat chunks of cheese and olives stuffed with garlic and avocado melted into scrambled eggs and walnuts and pumpkin seeds.
That raw chicken sitting here on my counter looks a little bit disgusting but it was so very good. It also provided plenty of leftovers, enough to make a nice stir-fry this weekend using a bag of frozen riced cauliflower.
If you can get past the initial unpleasantness of something, you may find that given the right temperature, the right timing, and the right accompaniment, delicious and lasting changes can be made. I’m counting on it.