Pasture Chicken ... MMmmmmm ... Good eating, I have to use a thermometer when cooking, after all the industrial chicken I've eaten I have a hard time thinking pasture chicken has been cooked because it's so tender.
On Topic:
I have 4 cutting boards and a bread board. One plastic the rest wood.
The plastic gets used for everything but it's small enough to sink wash between uses/ materials.
The round 14 inch end grain bamboo is heavy and used with the cleaver. On occasion I use the flip side to serve non juicy things. Scrubbed between uses. On occasion I rub it with mineral oil.
The third board .... tiny thing, I don't remember the last time I used it. I keep it around because it's the one I took to school.
The last board is a cherry countertop piece 25x36 inches. I use to use it to cut on but at $grumble I got tired of marking it up.
Once a year or so, during the summer, I pull the countertop board, take it outside, scrub it, let it dry for a day, then rub in a solution of bees wax and mineral oil. I leave the board in the sun and reapply the solution till the board can't take anymore.
What's interesting is even after a year with numerous wash ups I can still scrape wax off the board.
Point of the wax and oil is to seal against water and provide a non growth medium to bacteria. Sure bacteria is still present but it's not doing anything but waiting.
Anyone else treat their boards with more than 'soap' and water?
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BTW, Largest meat recall is on the news. Wow, the recall goes back to 2006, the slaughterhouse supplies meat to the school lunch program.
..... not that the chickens wouldn't like that.
