Vulcanized chicken

We were invited to our friends’ house warming party (in an apartment) for a chicken dinner.

All was well until we bit into the chicken and started to chew and chew and chew, but the chicken wouldn’t give.

Finally, the new groom said, “Honey can you cook the chicken a little more? I don’t think it’s done.”

Well, the chicken got tougher! Just like chewing on an eraser. All of us tried to chew the bird, but either the chicken or our jaws would have to go.

At last, and in desperation, the husband said, “I think the chicken is bad,let’s go get some pizza and beer.”

We all heartily agreed, and divided our forces to get a food run ASAP. A snafu was averted, and forgotten, along with diets.

My mother laughed when I told her about it. She explained that a “stewing chicken” is old and worn-out from laying eggs and must be slow cooked to break down. A frying chicken is young and tender and cooks quickly in Shake-and-Bake, but the more you cook a stewing chicken, the tougher it gets, “till you could use it for a tire patch.”

I learned that young ladies can be downright inventive on kitchen disasters.

Bon appetite!

Anthony M. Caldwell is a member of the writing class offered through the Cerritos College Adult Education Program. It is held off-campus at the Norwalk Senior Center.