To clarify, he's fine now. I just need to look into what I might have done wrong so I will know the proper handling of chicken in the future.
So I'm somewhat new to cooking. I decided to make this recipe.
It is a tasty lamb tagine. I substituted chicken instead of lamb. I made the recipe exactly as it states except with chicken (Including briefly browning the chicken before you put it into the base). According to the reviews many people did this with no problem.
I was unsure if you could just throw chicken into a soup raw(ish) so I looked it up on the web and found this which states that this practice is fine, even encouraged.
So here's the thing, I had two servings of this recipe when I made it. I had one serving the next morning and one the next afternoon. My roommate had one serving that night. Five hours later he was violently ill.
I am not sure I fully understand the basic tenets of chicken cooking, especially with soup bases/stocks. The following forum may shed some light as to my confusion. http://chowhound.chow.com/topics/361577
It seems many people have different ideas about how chicken stock should be cooled after cooking.
I suspect that it wasn't the tagine. However, I feel that since I am now just starting actively cooking I should get some advice about the proper handling of chicken.
Thank you for any information you could offer.
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