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.