I have four cutting boards. No lie.
One for garlic, onions, and herbs, etc. (Wouldn't want my apples to smell like onions)
One for fruits. (wouldn't want my lemons to smell like roast beef)
One for cooked meat. (This one came with a small stainless steel circular stand with spokes that hold the meat in place while carving.)
And one for raw meat. (don't want raw chicken to touch other foods.) But the one I have is just a flat one without grooves so raw meat juice just spills all over the counter which makes cross contamination a real possibility. Which reminds me, don't wash the chicken before cooking. Washing it in the sink will just spread potential bacteria all over the cooking area. Cooking the meat thoroughly (always use a meat thermometer to check if it's done) will kill any bacteria so you don't have to worry about cleaning the meat.
Anyway, I've been meaning to buy a bigger board with grooves to catch the drippings from raw meats but it's one of those things that I put off buying...until now.
This beautiful board is made of reclaimed wood. Reclaimed wood! Totally eco-friendly and not your cheap glued "Made in China" bamboo variety.
Now, I don't get excited easily, especially over a piece of wood. I mean, I love trees, mind you. But to buy a NEW cutting board made with wood that already had a prior life thrilled me. No new trees were cut down for this! How awesome is that? And look how handsome it looks? It came with a simple cleaning and maintenance instructions.
Now all my meat gets cut up on this beautiful board, like a whole chicken that I cut up to make this Thyme Chicken. The whole chicken can fit on the board! I love it!
Thyme Chicken Recipe:
Thyme Chicken Recipe
- 1 Whole chicken cut up
- 10 springs fresh thyme
- 3 cloves garlic crushed
- 1 Lemon optional
- 1 teaspoon sea salt
- teaspoon black pepper
- Take the leaves off the fresh thyme sprigs.
- Rub leaves from fresh thyme sprigs and crushed garlic generously all over the chicken parts and in between the skin and meat.
- Sprinkle salt and pepper on both sides.
- Store in glass container with a lid for at least 4 hours or overnight in the refrigerator.
- When ready to cook, turn on the grill on high heat. Place the chicken on the grill and lower the heat to medium for 20 minutes. Turn over and grill for another 10 minutes or until brown on both sides and internal temperature is 165 °F
- Squeeze lemon juice before serving.