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Cooking with rotten chicken.

#1
Wotcha!

I found some chicken breast in the bottom of the fridge 4 days past it's sell by date. When I opened the pack, I was greeted by an "iffy" smell.
So I washed the the pieces, and I intend to make a really hot curry with it. The curry will be on the stove for at least 2 hours simmering with the chicken pieces in it.
What do'you reckon my chances are?
Will it be Salmonella central or what?
 
#4
Wotcha!

I found some chicken breast in the bottom of the fridge 4 days past it's sell by date. When I opened the pack, I was greeted by an "iffy" smell.
So I washed the the pieces, and I intend to make a really hot curry with it. The curry will be on the stove for at least 2 hours simmering with the chicken pieces in it.
What do'you reckon my chances are?
Will it be Salmonella central or what?

Salmonella can survive for weeks outside a living body. Salmonella are not destroyed by freezing.[5][6] Ultraviolet radiation and heat accelerate their demise; they perish after being heated to 55 °C (131 °F) for one hour, or to 60 °C (140 °F) for half an hour.[citation needed] To protect against Salmonella infection, it is recommended that food be heated for at least ten minutes at 75 °C (167 °F) so that the centre of the food reaches this temperature.[7][8]


From wikipedia,,simples.....

Might taste odd tho...
 
#5
You know that episode of Spooks where Harry enlists the help of a civvy who has no clue that Harry is a Secret Squirrel? Then the civvy turns out to have such natural talent that Harry offers her a job in MI5?

Well, you're in a similar position. Covert recruiters have been watching you for some time. Congratulations. You have passed the test and I'm now pleased to offer you a post in KFC.
 

jarrod248

LE
Gallery Guru
#7
English chickens are vaccinated against salmonella these days. Rotten meat could still give you food poisoning a friend did the same thing. The girl was overjoyed she lost a stone in just a few days.
I don't tend to go by dates I go by look and smell with meat. Supermarkets re-date food anyway.
 
#9
Wotcha!

I found some chicken breast in the bottom of the fridge 4 days past it's sell by date. When I opened the pack, I was greeted by an "iffy" smell.
So I washed the the pieces, and I intend to make a really hot curry with it. The curry will be on the stove for at least 2 hours simmering with the chicken pieces in it.
What do'you reckon my chances are?
Will it be Salmonella central or what?
Its your guts you are risking, if it was me I'd just chuck it in the bin & get some fresh meat or are you just a tight git that can't stand the thought of having to spend more money to get a nosh?
 
B

Boozy

Guest
#10
I don't tend to go by dates I go by look and smell with meat. Supermarkets re-date food anyway.
Yep I have long suspected as much with the Tesco near me... We have a lot of chicken on our barbeques and I always get sent to buy it - it never ceases to amaze me how many of the packets on the shelves have big green bits all over them!

Even if the chicken in my fridge looks good and is well within date I always smell it to make sure.

Never take a chance on chicken. My mum left some leftovers in the norweigan keeper warm thingy overnight once - It smelt off to me when it was served to me the next day but unaware that it hadn't been refrigerated I ate it based on the fact that I thought "It can't be off I had some yesterday and saw it being cooked" - I had stupidly assumed it had been properly stored.

What followed was the whole family (bar mum who didn't eat the chicken(!) ) fighting for the loo for
several days. Not pleasant!

Don't risk it!
 

Wordsmith

LE
Book Reviewer
#11
Wotcha!

I found some chicken breast in the bottom of the fridge 4 days past it's sell by date. When I opened the pack, I was greeted by an "iffy" smell.
So I washed the pieces, and I intend to make a really hot curry with it. The curry will be on the stove for at least 2 hours simmering with the chicken pieces in it.
What do'you reckon my chances are? Will it be Salmonella central or what?
Cook and eat it, but first tell your mates so they can put you up for a Darwin Award.

The Darwin Awards

Although you've set your standards low - killing yourself via salmonella is nothing to what you could achieve...

2004 Darwin Award: The Army's a Blast

(6 May 2004, Ukraine) Piling up live artillery is gruelling work, so it makes perfect sense that a group of soldiers would take a cigarette break at lunchtime. The warehouse was filled with 92,000 tons of ammunition -- until the soldiers lit up their ciggies and inhaled deeply, ignoring warnings that smoking can cause cancer. They flicked the butts away and went back to work. The glowing embers of the tobacco butts acted like slow fuses, which started a small fire that nobody noticed until it ignited a chain reaction of massive explosions. The explosions lasted for a week, tossing debris as far as 25 miles away, destroying buildings in a two-mile radius, and forcing the evacuation of thousands of nearby residents. Red-hot shrapnel set off additional fires in nearby towns and ruptured a minor gas pipeline. Total damage from the smoke break was estimated at $750 million. Miraculously, only one of the soldiers at the arsenal died in the disaster. Six soldiers were charged with "grossly neglecting the fire safety rules and smoking on the ammunition site."
Wordsmith
 
#12
On a personal level I much prefer Feral Pigeon,,It's cheaper,fresher and you don't have to trek to the supermarket to get one,they are very tasty (watch out for the bits of shot tho)....



For braising the pigeon:
1kg pigeon (4)
140g onion (1)
70g carrot (1)
100g leek (½)
20g garlic (3 cloves)
3 bay leaves
some parsley stalks
300ml red wine
3 tablespoons of olive oil
For the pie:
280g onions (2)
160g mushrooms
10g parsley
1 teaspoon sugar
1 tablespoon of brandy
1 × shortcrust pastry
6 tablespoons of olive oil
1 egg
Preparation Time: 30 minutes
Cooking Time: 3 hours
Serves: 4
 
#13
I read a book about the RLI or Selous Scouts (Or some such Rhodi mob) some time ago. On the first day of selection they were shown a very smelly dead monkey with green bits hannging off it - then told it was their dinner.

Apparently if you cook manky meat for 2 hours it kills any nasy bacteria - but they said it still tastes like shite.
 
#16
Well hung (fnar fnar) meat is a delicacy and usually a very expensive one at that, so go ahead and eat it, make sure you cook it all the way through, over 70c right through the middle, and you will be fine*.






*disclaimer - This is the internet and it is entirely possible that I am talking complete bollocks and you will die horribly or at the very least shite yourself inside out.
 
#17
English chickens are vaccinated against salmonella these days.
Yeah, but, I understood the Edwina Currie 1980s salmonella debacle was about salmonella in eggs, which is (I believe) due to the bacteria from chicken shite passing through the porous egg shell. Salmonella in meat is usually due to the intestines being punctured in the butchering process and spilling their shitty contents across next week's dinners. I don't think any meat can be assumed to be free of salmonella and given a bit of warmth and time, it will multiply into a weapons grade dose of galloping diahorrea nastiness.

Have I got this wrong? I'm no expert.
 
#19
Question,,,If you find a road kill chicken/turkey/goose/duck/pigeon or 4 & 20 blackbirds,,,Can you still cook and eat them or is it against health and safety?,,sorry just a thought...
 

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