How we managed to wreck a chicken that we had to let “rot” for 6 weeks is beyond me, but we did. I have to say I had no part in it (maybe that was the problem :-)) I have not been getting close as she has been in the kitchen scraping off the old salt mix and putting in the new. So I didn’t notice until yesterday when I dared to get close enough to get some pictures what she was doing. I noticed after the fact and I was looking at the pictures that she has Bob under the faucet, running water on him.
He has to dry out, not get bathed!
No wonder he looks the same. Well, he’s kinda gray and nasty but he still looks like something you could buy from your local-shady-grocery-store. Ugghhh. And I cannot even begin to describe the smell that is radiating from him. 14 hours later, and I am pretty sure it has been burned into my sinus cavity.
And with that being said, curiosity has gotten the better of me. I think Bob is going to the trash, I am going to go get his brother Bill, and he is going to get a six week long salt bath.
24 hours later, Bob is resting peacefully in a mixture of salt, baking powder, and baking soda. He needs a fresh batch daily for about a week, then every couple of days, then every week until he is dried up. Spices are going in the next mixture. I am about 110% sure he is going to be smelling pretty quickly.
I think I now find it even more disturbing that he does not take the “Big Nap” in my fridge, but he sits out in my 72 degree house with only a Ziploc bag between my girls, myself, and goodness knows how many E-Coli germs and who-knows-what-else that are multiplying by the second on his decaying flesh.
Yes, I said it. Yes, it’s an oxymoron 🙂 I am still trying to wrap my head around letting a chicken “rot” for 6 weeks in my refrigerator. Apparently all it takes is a raw chicken, 2 lbs of salt, a box of baking powder, and a box of baking soda. It needs to be checked once a week, and the salt rinsed off and changed if it is wet. We can add spices later if we want. Hmmm, I know when people were mummified back in the day (OK, way, way back) that sometimes they were covered in spices. To help with the odor, I would imagine.
Now I don’t know exactly what kind of spices I can find at my grocery store that would have been common back then, but I do know if this chicken starts smelling, he is going to be taking his deep sleep in cinnamon and pumpkin pie spices so he at least smells good 🙂
This experiment is set to begin Friday. Expect some rather disturbing pictures in the near future 🙂
OK, I am sure this is going to be great fun for the kids to watch as the weeks go by, I am just not sure how comfortable I am having it in my refrigerator (or wherever in my house I may need to store it).
Being a bit of a germaphobe (There, I said it out loud!) I am not thrilled about having a rotting chicken next to my grapes in the fridge.
Other than that, the teacher for the Co-op classes is going to get me started, which I am grateful for, and I will post pictures of this incredible experiment as it moves along.
Has anyone done this before? What did you think? It is a surprise for the kids for their ancient artifacts class, but I am going to be the most surprised that I will actually allow this in my house LOL. The things I do for my girls 🙂