Cutting Chickens

We're cutting some chickens for lunch tomorrow, with enough for some other folks.

To cut chickens is a terrible process. First, they're ice cold, so they're bad on the hands. Then, when I'm doing it at least, to do it is a mysterious thing. It's tough to know exactly how to do it the best, most efficient way.

It'd be nice if they had a thing you could hook them on, like an apple peeler but of course it'd have to be more complicated. You'd hit the button, it'd whir around a couple times, and, presto, there's the pieces of the chicken on a plate in front of you.

That'd make a good commercial, one of those kitchen gadget commercials. The Popeil Chicken Parer.

UPDATE: "Chicken Soup for the Unsinkable Soul"? OK, we get it. There's millions to be made in "Chicken Soup" books. Somewhere there's someone whose job it is to keep thinking of different kinds of souls out there, so they can churn out yet another book for them. Good grief. Let's say I could invent a chicken parer. I might want a soup book for the inventor's soul.