Budd Tugley wrote:
> It matters not at what temperature you're cooking the chicken....it
> matters that the chicken GETS cooked so that there is no chance of
> getting salmonella. Trichaenosis (sp) used to be a problem with pork.
> It's practically non-existent now --especially if the pork is cooked
> properly. Lock jaw? Maybe you're just being "funny." I've never
> heard of anyone getting lockjaw from undercooked chicken. But it will
> paralylize the typing digits of trolls. Anyway....Brown the chicken
> and then braise it slowly in liquid until it's tender. You can;t
> really do "dry" cooking of thick cuts of meat in a electric skillet
> without some liquid unless you want to stand there forever turning it
> over and over.

Nonsense... the liquid can be oil... didn't ever hear of fried chicken?