There is this thing called ‘Playing Chicken‘ that crazy, thrill-seeking adrenaline junkie drivers do, where they drive directly toward each other at top speed and see who can swerve the latest (or not at all) and win over the Chicken that swerves first. To me, the only logical form of this would occur in the middle of a vast desert; everyone in and cheering on the race would crash into instant atomic smithereens and then be roasted to a nice medium-rare by the resultant fire, feeding any passing buzzards and desert rats before the remaining debris became a handy rusted shelter for them from the noonday sun. My personal version of Playing Chicken is simply the act of getting behind the wheel for any driving at all.When my anxiety was untreated and had free rein in my limbic system, this was effectively an internal game exclusively, but it convinced me that everything visible to me from my perch in the driver’s seat was aiming directly for me and moving at the speed of light. After some useful therapy and medication, I learned that my life as a free-range chicken didn’t have to be quite so dramatic, as my perception of danger changed to what I’m told is more Normal or at least more realistic.Being healthier did not, however, make me give up every semblance of being Chicken Little. Recognizing that the sky was not falling helped me to focus more clearly on real dangers. There are still genuine potholes for me to avoid exploring too deeply, signs and speed limits to obey, idiot lights on the dash warning me of troubles inherent in the auto itself. And there are those cocky driving fools out there who don’t have any limbic inhibition or a concept of any limits on them or their privileged status as rulers of the road.All of this in mind, you know just how meaningful it is to me that my spouse likes, is good at, and is willing to do almost all of our driving. He’s perfectly willing to be Driving Miss Lazy [or Crazy] 99% of the time. On our summer road trip, this meant that day and night, rain or shine, on the flats and through the mountains, my favorite chauffeur was at the wheel. Not only did this free me up to be the [so-so] navigator, the [marginally better] comic relief with my goofy car songs and pseudo-conversation, and the camera-in-hand travel documentarian, it made me able to stay closer to calm sanity whether we were on the beautiful Pacific Coast meanderings of old 101 or crossing the hypnotically still stretches of rural West Texas.That makes me one happy traveling chick. With all of that safe and comfortable road behind me it did mean that on the last couple of lengthy days heading ‘back to the barn’ I could reasonably put in a few hours as driver myself, even during blinding thunderstorms, and not fall apart at all. And now, back home, I’m free to look back on the whole cross-country venture as great fun rather than fearful, a golden egg in my memory’s treasury. Maybe I’m not such a dumb cluck.
No fingers must be licked for chicken to be considered notably delectable. Still, being no stickler for any particular sort of manners, I am not averse to slurping at any remnants of good food stuck to my fingers no matter what they are or, possibly, where I am. And I find that some of the appeal of eating chicken is that it lends itself to an enormous range of edible iterations that are a pleasure in the making, in the dining, and in the finger-licking aftermath of it all. Chicken plays such a lovely supporting role to any number of costars among the pantheon of possible flavorings and ingredients that it’s never difficult to imagine yet another wondrous way to enjoy a chicken dish. Add to that the potential for re-imagining the chicken in numerous follow-up dishes if there should happen to be any left over from dinner, and you’ve got one fine, fine companion in the kitchen.Our friendly chicken on this occasion, a handsomely fat-breasted creature of purportedly wholly organic origins (and who am I to argue), was gently consigned, in a Dutch oven larded with a generous quantity of sweet pastured butter, and wearing a good dusting of homemade lemon salt and pepper, to lie on a bed of neck and giblets, celery chunks and quartered limes that suspended it above the cupful or so of white wine pooled underneath. The oven, set at about as low a temperature as it could sustain below the mere warming of its interior light could generate, brought the chicken up to moist-cooked interior temperature over a long, slow afternoon before being brought out from under its protective lid for browning under the broiler at the last moment. Not the fast food version of ‘finger-lickin’ good’ but rather a lengthily slow-cooked bit of tenderness that deserves hand-cleaning after the fact all the same.The simple sequel to this supper can come from any number of inspirations. On the latest occasion it was pairing the chicken with some crisp-tender hash browns, along with warming some leftover marinara sauce, butter-cooked mushrooms and herbs together to create a facsimile of Chicken Parmigiana. Rather than create the breaded cutlets in the traditional style, I simply layered the slices of moist chicken next to the potatoes, spooned on some mushroom marinara, sprinkled on some shredded Parmigiano, and melted the cheese just a little to round out its flavor. Far from the heights of authentic Italian culinary art, but let me tell you, it wasn’t hard to eat all the same. Might be having some again soon, since there’s still more of that nice chicken that I cut up and popped in the freezer after roasting it the other day. Of course, I could veer off toward some Tikka Masala . . . or chicken noodle soup . . . or quesadillas con pollo.