Well, I am a bit of a germaphobe, I have to admit. When I am cooking I wash my hands constantly. I am particularly fearful when working with chicken.
Anyway, I am really worried about the dinner I cooked earlier. Mostly, because I am just over 3 days in bed with a bad touch of stomach flu/gastroenteritis !
I bought the chicken today, from the local butcher. It's a very good butcher, I've used it for years and the quality is always excellent, and they've a huge range to offer.
I bought two breaded chicken breasts. Lemon & Pepper Chicken to be precise. I am not sure if they are already cooked or not? The crumb coating seems lightly browned when bought, so maybe they are.
Anyway, I put it into the oven for 30mins, 200c. When they came out, I cut through the thickest part. It was white all the way through. I even touched the middle with my tongue (because I'm paranoid like that), and it was hot in the middle.
The first thing I noticed was that it was very tough to cut. It almost had the consistency of pork. Very peculiar. Also, seemed to have a little water come off it as the under side was wet, despite being on the rack inside the oven. Then I tasted a bit and strangely it actually tasted like pork and had that texture. It was also a little sour tasting. Not sure sour is the right word. Very hard to describe. Almost like a bloody taste?
My mother called in to visit just about then and I asked her about it. She smelled it for a while and said she didn't want to taste it because to her it smelt a little sour.
I know what off chicken smells like, and it wasn't really like that. It was all very subtle, but something wasn't right. We zip lock bagged it and I'm taking it back to the butcher tomorrow.
Right now, I am just worried I am going to be sick from the tiny bit I ate. My fiance had already ate 2 mouthfuls of hers before agreeing something tasted very weird about it and it was tough.
Anyone have any experience with this sort of thing?