Chicken sashimi
 

First time I had chicken sashimi.

Raw chicken - totally counter intuitive.

Raw chicken hearts, gizzards, liver and breast with different sauces.

It was pretty good.

Hardest part was getting over the raw part and I didn't die.

Would order raw chicken gizzard again, it was a neat texture.

Chicken sashimi
 

Agreed, it tastes great. I have a hard time eating it though due to texture which I have been trained since a toddler not to eat.

Yeah, eating raw chicken goes against everything I have ever known.

What country did you eat this in?

Japan.

Only place I would even consider eating raw chicken.

Personally I'm against eating raw chicken as I just don't trust it... but I've heard good things I guess.

Agree that's the only place I would ever consider it, but still not sure it is a good idea. I recall some book I read years ago where some businessman visiting Japan was taken out on one of those drunken evenings where they were in essence testing his manhood with food offerings they knew he would consider unpalatable. The only one he could not gulp down was the raw chicken...said the texture was horrible.

I think I'd only eat it in Japan but when I'm there I do eat it quite a bit (but not as much as raw horse/basashi). What cuts are people finding unpalatable in terms of texture? That's just never been an issue for me with chicken sashimi while I do have a problem eating a lot of intestines due to texture.

The first time I tried it was in Miyazaki and 3 days later I was sicker than I had ever been (for about 3 days). I found out that a few of my co-workers as well as one of our hosts also got sick. The second time I tried, everything was fine. Still, it's not something I want to try again. Texturally, it is a bit strange to me.

I'd have a very hard time eating chicken sashimi, even if I knew it was super fresh and free from any diseases.

I've had it offered to me before but just couldn't do it, and I've eaten balut in Vietnam.

Sounds like I missed out though! Will be trying it should I go back to Japan one day.

After what happened, you had it again??? :eek:

Can I ask a stupid question? Won't one get extremely sick from eating raw chicken? Eating it raw goes against everything I've been told my whole life.

No one ever accused me of being the brightest bulb on the tree. :p

No, No, and Thrice no.

Yes - salmonella mostly. Apparently Japanese chicken is fastidious enough for this to maybe not be a concern?

In any case, h-e-double-hockey-sticks no.

I've gone as far as fugu to find the world's best sashimi. To me, even the best chicken is just basic sustenance food. Can't see it as legitimate sashimi, just seems like a novelty. Which I will pass on.

The reason your told not to eat chicken is that it gets contaminated at the Slaughter factory. Somewhere around 97% of chicken meat sold in US supermarkets is contaminated with gut bacteria.

If the chicken is slaughtered in a way that does not contaminant it with material from the intestinal tract it is just as safe as any other meat.

This. I was wondering how many here eat raw shellfish, tartare, and,
for that matter, any other kind of raw animal (including fish sushi).

Anyway, I've had it, and it's okay - I'd just as soon have hirame or
something.

Eating under-cooked chicken is only dangerous if that chicken is infected with or colonized by Salmonella (or other bacteria. Salmonella is the most common and most notorious one). Salmonella is nearly endemic among chickens in the US. In many other parts of the world, salmonella in poultry is much less of a problem. Chicken that is not contaminated with Salmonella is perfectly safe to eat raw.

There are other bacteria in chicken that will also cause food poisoning, besides salmonella where campylobacter is the main one. In Sweden there is little to no salmonella in chicken, but they still urge you to prepare it well.

It should be noted, however, that salmonella and campylobacter are closely related and the infected chicken is safe to eat undercooked or raw if it has been slaughtered in a way that prevents the campylobacter to spread from the intestines.

I'm reading this thread while eating cooked chicken and feeling a bit sick. I admit that I'm brainwashed by USA norms, but I find it hard to eat undercooked chicken and I would not eat it raw, even in Japan. However, I'm not an adventurous eater and I suspect I wouldn't be intimidated enough to succumb when faced with such a Japanese "test."

I didn't know that the salmonella found in chicken came from the gut. Thanks for the education!

addendum: Ok, I've just had a think about this and it makes no sense. If the offending bacteria came only from the gut, then it would only be present on the surface of any involved meat. If that were the case, chicken could be treated just like we treat lamb and beef- as long as the surface of the meat reaches a temperature that is sufficient to treat the offending bacteria, the interior temp would be irrelevant.

Either Salmonella & Campylobacter are present in the flesh of the chicken, rather than just the gut, or the FDA is providing guidelines that vastly exceed what is necessary. Interesting....

It's mostly in the way chickens are processed in the US, dragged
through vats of liquid in which the bacteria have accidentally been
introduced. The length of immersion has been said to be long
enough so that pathogens can contaminate not only the surface
but also to some degree the interior of the flesh - different from
other meats, which are slaughtered and processed mostly dry, with
any washing being done using running water spray rather than
immersion.

Seems to me that if chicken bathing were done in a sufficiently
concentrated brine, this issue could be obviated.

In any case, I'm comfortable eating rare or even raw chicken in
other first-world countries and eating pink-in-the-middle chicken
anywhere in the world.