Chicken Quotes

Quotes tagged as "chicken" Showing 1-30 of 96
Rick Riordan
“Leo drummed his fingers. “Great. I should have installed a smoke screen that makes the ship smell like a giant chicken nugget. Remind me to invent that, next time.”
Hazel frowned. “What is a chicken nugget?”
“Oh, man…” Leo shook his head in amazement. “That's right. You’ve missed the last, like, seventy years. Well, my apprentice, a chicken nugget—”
“Doesn’t matter,” Annabeth interrupted.”
Rick Riordan, The Mark of Athena

Isaac Bashevis Singer
“I did not become a vegetarian for my health, I did it for the health of the chickens.”
Isaac Bashevis Singer

Jonathan Safran Foer
“Do you eat chicken because you are familiar with the scientific literature on them and have decided that their suffering doesn't matter, or do you do it because it tastes good?”
Jonathan Safran Foer, Eating Animals

Katherine Dunn
“When your mama was the geek, my dreamlets," Papa would say, "she made the nipping off of noggins such a crystal mystery that the hens themselves yearned toward her, waltzing around her, hypnotized with longing.”
Katherine Dunn, Geek Love

Malcolm X
“We all like chicken”
Malcolm X, The Autobiography of Malcolm X

Douglas Adams
“Despite the fact that an Indonesian island chicken has probably had a much more natural life than one raised on a battery farm in England, people who wouldn't think twice about buying something oven-ready become much more upset about a chicken that they've been on a boat with, so there is probably buried in the Western psyche a deep taboo about eating anything you've been introduced to socially.”
Douglas Adams, Last Chance to See

Sherman Alexie
“And believe me, a good piece of chicken can make anybody believe in the existence of God.”
Sherman Alexie, The Absolutely True Diary of a Part-Time Indian

Maggie Stiefvater
“Gabe brings home a chicken and Tommy Falk for dinner. Truth be told, I'm not unhappy to see any of them. Gabe, because it's been so long since we've had dinner with him; the chicken because it's not beans; and Tommy Falk because his presence makes Gabe cheerful and goofy.”
Maggie Stiefvater, The Scorpio Races

Jeri Smith-Ready
“I love eating chicken with my bare hands. It makes me want to snarl at people, even more than usual.”
Jeri Smith-Ready, Requiem for the Devil

John Steinbeck
“I wonder Pa went so easy. I wonder Grampa didn' kill nobody. Nobody never tol' Grampa where to put his feet. An' Ma ain't nobody you can push aroun' neither. I seen her beat the hell out of a tin peddler with a live chicken one time 'cause he give her a argument. She had the chicken in one han', an' the ax in the other, about to cut its head off. She aimed to go for that peddler with the ax, but she forgot which hand was which, an' she takes after him with the chicken. Couldn' even eat that chicken when she got done. They wasn't nothing but a pair of legs in her han'. Grampa throwed his hip outa joint laughin'.”
John Steinbeck, The Grapes of Wrath

Lauren Groff
“On the nights I stuffed myself full of myths, I dreamed of college, of being pumped full of all the old knowledge until I knew everything there was to know, all the past cultures picked clean like delicious roasted chicken.”
Lauren Groff, Delicate Edible Birds and Other Stories

“Breakfast isn't breakfast without breakfast.”
Laura C Goodwin

Rhoda Janzen
“I'm not really a chicken-patty kinda girl," I said.”
Rhoda Janzen

Sarah Jio
“For dinner, Victor makes roast chicken, potatoes, and a simple but elegant mâche salad, all with the ingredients we picked up at a market earlier.
"The chicken," I say, after taking a bite, "is so good."
"Just sea salt, olive oil, garlic, and a little rosemary," he says. "People overcomplicate chicken. That's really all you need.”
Sarah Jio, All the Flowers in Paris

Beth Harbison
“Margo missed cooking for people- really cooking. Here family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.”
Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

François Rabelais
“Подтирался я еще курицей, петухом, цыпленком, телячьей шкурой, зайцем,
голубем, бакланом, адвокатским мешком, капюшоном, чепцом, чучелом птицы.
В заключение, однако ж, я должен сказать следующее: лучшая в мире
подтирка - это пушистый гусенок, уверяю вас, - только когда вы просовываете
его себе между ног, то держите его за голову. Вашему отверстию в это время
бывает необыкновенно приятно, во-первых, потому, что пух у гусенка нежный, а во-вторых, потому, что сам гусенок тепленький, и это тепло через задний
проход и кишечник без труда проникает в область сердца и мозга. И напрасно
вы думаете, будто всем своим блаженством в Елисейских полях герои и полубоги обязаны асфоделям, амброзии и нектару, как тут у нас болтают старухи. По-моему, все дело в том, что они подтираются гусятами, и таково мнение
ученейшего Иоанна Скотта.”
Francois Rabelais, Gargantua and Pantagruel

Stacey Ballis
“I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to the mix. When the pasta is al dente, I drain it quickly, reserving a bit of the cooking water, and add it to a large bowl with a knob of butter, mixing quickly to coat the pasta. I add in the lemon sauce, tossing with a pair of tongs. When the whole mass comes together in a slick velvet tumble of noodles, I taste for seasoning, add a bit more ground black pepper, and put the shredded chicken on top with a bit more grated cheese.
A fork and a cold beer out of the fridge, and I take the bowl out to the living room, tossing Simca a piece of chicken, and settle on the couch to watch TV, twirling long strands of the creamy lemony pasta onto my fork with pieces of the savory chicken, complete comfort food.”
Stacey Ballis, How to Change a Life

“This stuffing! He didn't use the standard Chou Farci filling of roast pork and onions.
It's a stuffed chicken breast!
He used breast meat from locally raised chickens...
... and filled it with morel mushrooms, asparagus, and foie gras that were sautéed together in beef grease...
... along with a mixture of diced chicken breast, egg, butter and cream that was pureed into a mousse. He then steamed the entire ensemble to perfection!
The smooth, creamy mousse slides onto the tongue and melts...
... filling the mouth with the rich, savory flavor of chicken."

"But most impressive of all is the cabbage leaf that wraps all of it together.
Savoy cabbage... smelling strongly of grass when raw, it has a very delicate sweetness when cooked.
Through blanching and steaming, he cooked it to perfection, accentuating all the strengths of the filling.
The resulting delicate sweetness refines the overall taste of the dish by an order of magnitude...
almost as if by magic!

Yuto Tsukuda, 食戟のソーマ 4 [Shokugeki no Souma 4]

America's Test Kitchen
“Simply put, buy a natural bird. When it comes to chicken, we prefer air-chilled versus water-chilled birds. The latter method (which soaks the bird in 34-degree water after slaughtering) causes the bird to absorb water. If you see the phrase “contains up to 4% retained water” on the label, you know the bird was water-chilled. Besides the fact that you're paying for the water, the water dilutes the chicken flavor and makes it hard to crisp up the skin during cooking.”
America's Test Kitchen, The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

Raj Patel
“Poultry workers are paid very little: in the United States, two cents for every dollar spent on a fast-food chicken goes to workers, and some chicken operators use prison labor, paid twenty-five cents per hour. Think of this as Cheap Work. In the US poultry industry, 86 percent of workers who cut wings are in pain because of the repetitive hacking and twisting on the line. Some employers mock their workers for reporting injury, and the denial of injury claims is common. The result for workers is a 15 percent decline in income for the ten years after injury. While recovering, workers will depend on their families and support networks, a factor outside the circuits of production but central to their continued participation in the workforce. Think of this as Cheap Care. The food produced by this industry ends up keeping bellies full and discontent down through low prices at the checkout and drive-through. That's a strategy of Cheap Food....You can't have low-cost chicken without abundant propane: Cheap Energy. There is some risk in the commercial sale of these processed birds, but through franchising and subsidies, everything from easy financial and physical access to the land on which the soy feed for chickens is grown to small business loans, that risk is mitigated through public expense for private profit. This is one aspect of Cheap Money. Finally, persistent and frequent acts of chauvinism against categories of animal and human life -- such as women, the colonized, the poor, people of color, and immigrants -- have made each of these six cheap things possible. Fixing this ecology in place requires a final element -- the rule of Cheap Lives. Yet at every step of this process, humans resist....”
Raj Patel, A History of the World in Seven Cheap Things: A Guide to Capitalism, Nature, and the Future of the Planet

Liza Palmer
“No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself.

The Number One:
Chicken fried steak with cream gravy, mashed potatoes,
green beans cooked in bacon fat, one buttermilk biscuit,
and a slice of pecan pie


With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One.
As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.”
Liza Palmer, Nowhere But Home

Liza Palmer
“Harlan, Cody, and I stand there and gaze at it all. The glistening fried chicken, the potato salad, and fried okra. The biscuits still steaming in the oven. A ramekin of honey butter and another of ranch dressing set off the meal. The chess pie and the Blue Bell ice cream are just begging to be devoured.”
Liza Palmer, Nowhere But Home

Charles Bukowski
“How come you walk so funny?"

"I was frying some chicken in the pan and the grease exploded, it burned my legs."

"I thought maybe you had war wounds."

"No, the chicken did it.”
Charles Bukowski, Factotum

Dmitry Dyatlov
“My first job out of college was at 211 W. Fort St. in downtown Detroit. The guy that hired me made about 150k a year and didn't really know, by his own admission, what was going on in his office (Room) during regular business hours. When I resigned, he was kind enough to send me a letter stating that I was in good standing while I was there. The letterhead (211) reminds me that as an alcoholic, I can go ahead and steal Steel Reserve High Gravity beer from Kroger, and they probably aren't going to be any more sophisticated than a Director at the United States Dep. of Labor. Thank God, they are not. That's what Success means to me. You can get your beer, and not worry about catching Covid19 from the Cashiers at these establishments. If you believe it, You can achieve it!!!”
Dmitry Dyatlov

Beth Harbison
“Margo missed cooking for people- really cooking. Her family, her friends, even her husband. Her greatest pleasure had come when they rolled their eyes with the ecstasy of a bite of her chicken spiedini, oozing with melted cheese under a crisp crust of buttery fried panko. Or her Cincinnati chili, aromatic with cinnamon and cocoa, which she served on homemade corn spaghetti. Topped with aged cheddar and sharp, fresh-chopped onion, it had been one of Calvin's favorites, and he always had her make it for Redskins games on Sundays.”
Beth Harbison, The Cookbook Club: A Novel of Food and Friendship

Stacey Ballis
“At seven, Liam runs out to pick up some food for us. Her returns forty minutes later with seventy pounds of Chinese food from Orange Garden. "I didn't know what everyone liked. Plus none of us had lunch." He shrugs, unpacking egg rolls, pot stickers, barbecue ribs, pork lo mein, vegetable fried rice, sesame chicken, beef and broccoli, ma po tofu, cashew chicken, shrimp with peapods and water chestnuts, combination chow fun, and mushroom egg foo young. White rice, plenty of sauces, and about forty-two fortune cookies. A six-pack of Tsingtao beer.”
Stacey Ballis, Recipe for Disaster

“Oh Oh! I just read a recipe that suggested I should NOT wash/clean the chicken before preparing it because "the splashing water can contaminate the area". Now, I *know* a Haitian did not post this tidbit, because my mother stops short of spraying the chicken with high-powered hoses filled with lemon juice and vinegar! She'd be horrified!”
Liz Faublas

Bethany Turner
“Today, Chefs, I have prepared for you a coconut-curry chicken, served on a naan waffle. And while the flavor profile is a little more on the exotic side, I think even exotic food should be comfort food. To that end, you'll see that you also have a side of warmed sweet and slightly spicy plum chutney. I'll ask you to pour that over the dish, as you would maple syrup over the traditional Southern version of chicken and waffles.”
Bethany Turner, Hadley Beckett's Next Dish

Amy Thomas
“Jonathan had been celebrated at his original Jams restaurant for the deboned, grilled half chicken he served with fries. "But it was a different beast," he says, in comparison to the pollo al forno at Barbuto, which is now one of the city's most iconic dishes.
"I wanted to not waste anything," he says of the choice to roast the bird on the bone at Barbuto. Placing two halves of a chicken in a skillet, he dresses them with olive oil, sea salt, and fresh cracked pepper. He then roasts it in the wood-burning oven, basting it along the way to make succulent, brown, and crispy skin. Beneath, the meat becomes tender and juicy. After letting the pieces rest for a few minutes, he tops them with salsa verde, a mixture of smashed garlic, capers, cured anchovies, olive oil, salt, pepper, and a mash of herbs- such as parsley, tarragon, and oregano- and serves it so simply and yet it's so spectacular.
"It became one of my greatest hits," Jonathan acknowledges. "And when people love something, you don't deny them.”
Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

Jennifer Weiner
“Daisy had her preheat the oven, remove the chicken from its plastic, rinse it, and pat it dry. "Dry skin is crispy skin," Daisy said, encouraging Diana to blot the chicken skin until there was no moisture remaining. "Some recipes have you leave the chicken in the refrigerator, uncovered, for the moisture to evaporate from the skin. Some chefs even use a blow-dryer on the skin."
Diana looked at her skeptically. "You're kidding, right?"
"Hand to God," said Daisy. "It probably looks ridiculous, but I'm sure it works.”
Jennifer Weiner, That Summer

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