September 30, 2011

Porn Chicken

PETA's offended by the NY Times' sexy chicken. Founder and president Ingrid Newkirk told the Atlantic Wire: "It's necrophilia. It's not amusing. It's just ghastly and sickly."
Necrophilia? Really? It's a chicken.

Chicken’s Attraction Is Truly Skin Deep
By SARAH DiGREGORIO
Published: September 27, 2011

THERE are white-meat people and there are dark-meat people; there are those who swear by the drumstick, thigh or breast.
And then there are skin people. They are the ones who cannot help themselves around roast or fried chicken, ripping off the crispiest bits of skin before the bird makes it to the table.
Nate Gutierrez, the chef and owner of Nate’s Taco Truck and Nate’s Taco Truck Stop in Richmond, Va., could not stop snacking on the skin left over from his roast chickens. So about six months ago, he decided to make the skin crisp on the flattop and offer it in a taco. The chicken-skin tacos sell out whenever they are on the menu.
READ THE REST OF THE ARTICLE

And if you're so inclined, here's a recipe for the chicken skin tacos, which sounds deliciously gross.

Chicken Skin Tacos

Adapted from Nate Gutierrez, Nate’s Taco Truck, Richmond, Va.
Time: 45 minutes for boneless breasts, 60 minutes for bone-in breasts
1 pinch kosher salt
1 pinch coarsely ground black pepper
1 pinch ground cumin
1 pinch granulated garlic
1 pinch onion powder
1 pinch dried oregano
2 skin-on chicken breasts (these can either be bone-in or boned)

Corn or flour tortillas.

Shredded Colby Jack cheese, salsa, sour cream, shredded romaine, chopped cilantro, chopped white onion and lime wedges for serving.
1. Heat the oven to 375 degrees. In a small bowl, combine the salt and spices. Rub the chicken breasts with the mixture. Roast until cooked through (160 degrees at the center) and the skin on the breast is crisp, about 30 minutes for boneless breasts, 45 minutes for bone-in. Remove from oven and cool. Pull browned skin from the chicken and cut into half-inch strips. Shred the meat, discarding any bones.
2. Warm a skillet, preferably cast iron, over medium-high heat. Crisp the skin in the pan, 2 to 3 minutes.
3. Fill tortillas with shredded chicken. If desired, top the chicken with shredded Colby Jack cheese, salsa, sour cream, and shredded romaine or with chopped cilantro and chopped white onion. Garnish with chicken skins, and serve with lime wedges.
Yield: 2 servings (2 to 4 tacos).

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