Wash all items used to cook the chicken (knives, cutting boards, etc).
September is Food Safety Month, so the National Restaurant Association is designating cross-contamination (i.e., never use that raw-chicken knife to cut the vegetables) as one of its premier issues.
Sergeant Bergdahl, it transpired, had simply walked away from his remote Army outpost in Afghanistan in the middle of the night carrying some vacuum-packed chicken, a knife, a compass and some water.
One worker, known as the "backup killer," stands in the middle, poking chickens with his knife and slicing their necks if they're still alive.
There have been less-expected gatherings, too: French men and women in a Brooklyn park under blue, white and red balloons; at a dilapidated playhouse in Greenwich Village; at an Irish pub, trying their best to eat Buffalo chicken wings with knives and forks.
When you're done, you should also thoroughly wash all surfaces that have come in contact with the chicken, which includes knives, cutting boards, and the sink.
While Blessitt mentally scores my food safety, I score my chicken breasts with a knife.
After about 1 hour, pierce the leg with a skewer or sharp knife; the chicken is ready if the juices run clear and will need a little more time if the juices are still pink.
Trim any fat off the chicken using a sharp knife, then cut into 1/4-inch thick bite-size slices.
Rival gang members spot them and run into the chicken shop with zombie knives and two boys get shanked.
There is also a cafe (run in collaboration with Philadelphia-based La Colombe) and a kitchen space where customers can watch product demonstrations and take classes in things like knife skills and chicken frying.
