Wednesday, January 23, 2008

Cooking a really freakin' big chicken, Day 1

Step 1. Get your hands on a really freakin' big chicken. This is where I got mine, at my friendly neighborhood farm. Check this baby out. It's over 7.5 pounds!

That's...that's huge, people. Don't believe me? Well, let's move on to step two.

Step 2. Find a pot big enough to hold said chicken. The one I have is a 20 quart I had to borrow from my brother since my largest pot was no where near large enough. Behold, the chicken next to the pot.

See? I wasn't lying. This is serious poultry!

Step 3. Make a brine (I used one cup of salt) and soak the chicken inside.

Step 4. Place pot and chicken inside fridge to thaw. Now, I'm not planning on cooking this chicken until Sunday, and for those of you paying attention at home, it's Wednesday. Really freakin' big chickens take a loong time to thaw.

I have two concerns about this chicken in my fridge. First, it's taking up a significant fraction of my available space:

And second, I'm worried that I'll open up my fridge tomorrow morning and chicken-y salt water will come pouring out because that poor shelf can't bear the weight of the pot. How much does 20 quarts of water and a really freakin' big chicken weigh? A bit over 49 pounds, people. Trust me, I'm a chemist. I did the volume-to-weight conversion. So, do we think this shelf can hold it? Should I move the pot over to the other side where the drawer is? Send in your suggestions.

1 comment:

Josh said...

Push the pot as far back as possible - but the shelf is really strong.