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In an attempt to capitalize on the explosive popularity of the erotic novel Fifty Shades of Grey, an author who writes under the pen name F.L. Fowler, was inspired to write Fifty Shades of Chicken: A Parody in a Cookbook.

Fowler, an anonymous food industry professional, told People Magazine that Fifty Shades of Grey had really resonated with her.

“It evoked something I’d never been able to express. Then one day as I was tying up the ankles of a chicken for roasting, I realized why some of the scenes in the book were so strikingly familiar. It turns out I’ve been practicing BDSM for years – but with poultry.”

The author plans to remain anonymous and says, “I’ve been developing recipes for years. But this is the first time I’ve ever delved into this dark, forbidden side of poultry preparation.

“And when it comes to sexing up a family dinner, a little privacy can be a good thing.”

To be published by Clarkson Potter, the book takes a satirical jab at the erotic scenarios enjoyed by Christian Grey in the erotic book.

Parody photos of tied-up chicken breasts are accompanied by recipes such as Mustard-Spanked Chicken, Dripping Thighs, and Bacon-Bound Wings.

“You start with an overbearing cook and a pigheaded chicken but by the end they’re spanking and tying each other up like soul mates. There’s a bit of Christian and Anastasia Steele in every dish.”

Fifty Shades of Chicken will be on sale in November and will include “fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on.”

“The recipe and headnotes follow a chef and his chicken on an emotional journey very much like the original trilogy,” adds the author.

People provided a sneak peak at two of the book’s recipes:

Mustard Spanked Chicken

Roasted chicken with mustard, fresh basil, and garlic. Serves 4
1 (3½- to 4-pound) chicken, patted dry with paper towels
1 teaspoon coarse kosher salt, more to taste
½ teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
2 teaspoons minced fresh basil
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil

1. Rub the chicken all over, including the cavity, with the salt and pepper.
2. In a small bowl, stir together the mustard, basil and garlic, and slap it hard onto the bird everywhere you just rubbed the salt and pepper. Refrigerate overnight or for at least 1 hour so it can recover.
3. Preheat the oven to 400 degrees F. Place a rack in a roasting pan.
4. Carefully lay the bird on the rack, breast down. Drizzle with 1 tablespoon of the oil. Roast for 30 minutes. Thrust a wooden spoon into the chicken cavity and flip the bird over so the breasts are up; drizzle with remaining oil. Continue to roast until the bird is golden brown and quite done, about 30 to 40 minutes longer. Enjoy.

Dripping Thighs

Roasted chicken thighs with sweet-and-sour onions. Serves 4
1 pound boneless, skinless chicken thighs, patted dry with paper towels
2 garlic cloves, finely chopped
1 teaspoon plus pinch coarse kosher salt
½ teaspoon freshly ground black pepper
1 sweet onion, thinly sliced
1 cup white wine
1 bay leaf
1 cinnamon stick
2 tablespoons unsalted butter
1 tablespoon honey

1. Preheat the oven to 450 degrees F. In a large bowl, toss the chicken, garlic, 1 teaspoon salt, and pepper together.
2. In a small saucepan, simmer together onion, wine, bay leaf, cinnamon stick and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in the honey and butter.
3. Spoon the mixture over the chicken and toss well. Spread thighs, onion mixture, and any juices onto a baking sheet. Bake until chicken is no longer pink and onions are meltingly tender and caramelized, about 25 minutes.

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