Cooking Roast Chicken After the Worldwide Poultry Ban of 2019 (VIDEO)

A glimpse at the deadly future of your favorite bird.

Porkchicken. (Photo: Lucky Peach)

Willy Blackmore is TakePart’s Food editor. He has written for The Awl, The New Inquiry, and elsewhere.

Lucky Peach turned a somewhat cynical eye toward the future of food for its latest “Before and After the Apocalypse” issue. In the print edition, Harold McGree writes about how flavors change in canned fish (aged sardines, it turns out, are not unlike vintage wine), and there are various recipes for Thai-spiced jellyfish—which might very well be the last living thing in the sea in the near future—from Night + Market’s chef Kris Yenbamroong. 

Today, in a new video featuring chef Magnus Nilsson of Sweden’s Faviken, Lucky Peach offers “a look forward in time, to the year 2034, when we have industrialized chicken to the point of inedible toxicity.”

How do you cook an animal when its very flesh is deathly poisonous thanks to rampant antibiotic and heat-resistant bacteria that evolved over the course of years of industrialized production? You make Frankenchicken by replacing it with “sweet, sterile, industrial pork” carved to resemble breast, leg and thigh, and wrapping it up in the chicken’s skin (which conveniently remains unaffected by the deadly microbes).

And what becomes of the removed poulty? “In accordance with international law,” notes the narrator, “Nilsson will later incinerate the chicken in a chemical furnace.”

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