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Speaker 1: It's John a man cut rob. Yeah, it's John a

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Speaker 1: Man's cut.

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Speaker 2: No ball, Yeah, what's on the cutting room floor today,

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Speaker 2: Amanda Brendan.

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Speaker 1: You like a roast chock?

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Speaker 3: Don't you? Cooked chick? As I do? But in our house,

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Speaker 3: I like a roast chook. I like a barbecue chicken.

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Speaker 1: What do you call it the rotisserie chook? What do

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Speaker 1: you call it?

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Speaker 3: Just a barbecue chicken?

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Speaker 1: Do you call it a cooked chuk?

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Speaker 3: Cook chuk?

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Speaker 1: That's handbag yep, chook in a bag, chock in a bag?

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Speaker 4: Yeah?

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Speaker 1: What about chicken a bag in a trolley?

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Speaker 5: Oh?

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Speaker 4: Come on, you know do we have to do? We

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Speaker 4: have to go raking up these old graves.

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Speaker 1: I think we do because you're still convinced you did

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Speaker 1: the right thing.

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Speaker 4: For people that don't understand the story, let me say

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Speaker 4: the storm.

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Speaker 1: You say you're part of the story, and I'll say

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Speaker 1: what I think.

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Speaker 3: I'm at my local shopping center.

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Speaker 5: I'm getting embellished every time. It was a spring day,

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Speaker 5: I was saving a baby.

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Speaker 3: I was at my local shopping cetter.

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Speaker 4: It was a spring day and I was earning my

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Speaker 4: shopping trolley back to the shopping trolley receptacle when I

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Speaker 4: noticed that there was a barbecue chicken hanging from the

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Speaker 4: back of the shopping trolley in front of me. I

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Speaker 4: looked around to see if anyone had left the chicken behind.

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Speaker 1: She looked around, demos were still piping.

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Speaker 4: Hot, and I said hello. It was an underground car park,

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Speaker 4: so it resonated throughout there. Everyone could hear my theatrically

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Speaker 4: trained was hello, someone who's left a barbecue chicken? Hello,

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Speaker 4: And a lady walking past, excuse me, ma'am, did you

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Speaker 4: leave this chicken?

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Speaker 3: Is yes, No, I did not.

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Speaker 2: I've never heard that part for the I want the

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Speaker 2: full story out there.

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Speaker 4: So I inspected the chicken and on it had a

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Speaker 4: time stamp of when it had been cooked eleven.

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Speaker 3: Twenty five and what time was at this time? It

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Speaker 3: was ten to twelve.

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Speaker 4: So the person I presumed had just done all their

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Speaker 4: shopping put the chicken on the trolley.

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Speaker 1: A chicken that was going to feed family for a week.

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Speaker 3: I've hung it on the back of the week and

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Speaker 3: they've driven.

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Speaker 5: Off and they got home, thought, oh, I've left it.

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Speaker 5: I'll race back because that's all I've got for my family.

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Speaker 3: We're not going to make it in time.

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Speaker 2: In time for what to get back to the chicken,

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Speaker 2: for you've taken it, and I stood around for some

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Speaker 2: time you.

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Speaker 1: Did not, So anyway, the up shot of the.

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Speaker 3: Lost and found I would.

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Speaker 1: Not take it. I'd let the drama play it without me.

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Speaker 4: Okay, what happens if you didn't take it and some

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Speaker 4: child comes up and eats the chicken and gets salmonella

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Speaker 4: and die. Well, you put it to yours because it

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Speaker 4: was still I had the time stamp, the bag was sealed.

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Speaker 3: There was a timestam. The reason I've only got a

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Speaker 3: finite life. Do you know that salmonella I can breed

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Speaker 3: in the blink of an eye.

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Speaker 5: Well, the reason I brought up the roast chook was

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Speaker 5: a Brisbane man is on a mission to eat an

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Speaker 5: entire o Tissey chicken every single day for a year

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Speaker 5: in search of the best roast chook in Australia.

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Speaker 3: Will only meal which I don't know.

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Speaker 5: He's got ten thousand followers on his Instagram. The account

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Speaker 5: is called at Daily Roast Chook. The shot of you

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Speaker 5: stealing it from one.

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Speaker 1: Day, so that's setting back. Had to start all over again,

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Speaker 1: you know, he said, Jazz, He.

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Speaker 5: Said that this is the perfect chook. The criteria is

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Speaker 5: juiciness is the key element. He said, no seasoning, no stuffing,

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Speaker 5: no sauces. I'm not going to be swayed by accessories.

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Speaker 1: He said, really you.

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Speaker 3: Know about stuffing. And I learned this I was at Christmas.

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Speaker 4: I was making turkey on my Webber barbecue and I

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Speaker 4: was just doing a little tutorial.

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Speaker 3: Had a cook doing it or just watching one watching

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Speaker 3: what's doing?

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Speaker 5: Doing tutorial means you're hosting the tutorial. I thought it

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Speaker 5: was like, you know, you were watching a tutorial.

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Speaker 3: You gotta sweat on every tintab Well.

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Speaker 1: It makes a big difference to the suite. Okay, so

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Speaker 1: I'm watching stealing, borrowing.

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Speaker 3: I'm watching the tutorial. And the man said, oh, you

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Speaker 3: might have knowed. So I haven't stuffed this turkey. Yeah,

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Speaker 3: I did notice that, And.

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Speaker 4: He said it tries out the meat because all the

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Speaker 4: juices going to the center of the carcass into the.

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Speaker 1: Cavity rather staying in the body.

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Speaker 3: Yeah.

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Speaker 4: Yeah, So what happens to all the bread? It acts

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Speaker 4: like a giant sponge, takes all the moisture.

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Speaker 1: How come everyone still does the stuffing?

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Speaker 4: Well, he said, perhaps make the stuffing on the side.

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Speaker 4: Turkey stuffing and chicken stuffing was made.

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Speaker 3: To make the meal go around.

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Speaker 4: It's like your shep pudding, so you don't really need

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Speaker 4: to make stuffing. And besides, I'm off bread, so it's

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Speaker 4: a win win.

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Speaker 1: Well, I'm so happy for you.

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Speaker 5: The reason he decided to set off on this mission,

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Speaker 5: he said, he was sitting across the table from a

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Speaker 5: friend who down six beers and ate an entire roast

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Speaker 5: chicken in one citty, and he thought it was the

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Speaker 5: funniest thing ever. Do you know this guy was he

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Speaker 5: watching you?

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Speaker 3: I don't know if it's the funniest thing in there ever.

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Speaker 1: Have you ever eaten one in one sitting?

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Speaker 4: Yeah, yeah, I remember, to my great shame that was

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Speaker 4: a bit heavier back then, one hundred and twenty kilos

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Speaker 4: in fact. And I was working in Kratha, Western Australia,

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Speaker 4: and they have a place over there called Chicken Treat,

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Speaker 4: which is like our red trick or treat, no chicken treat,

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Speaker 4: and you'd go there and I did ashamedly eat a

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Speaker 4: whole chicken.

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Speaker 1: I know someone who wants ate an entire duck, oh

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Speaker 1: heavy much.

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Speaker 2: I've got no time for duck.

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Speaker 5: Master Chef has made everyone think that they should be

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Speaker 5: eating duck.

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Speaker 1: No, I don't like it, don't waste my time.

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Speaker 3: I like the duck pancakes. I'll take it. Duck.

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Speaker 5: Okay, okay, once time beyond two thousand trip we all got.

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Speaker 5: We you know, you get an allowance a ADM for

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Speaker 5: your food, and we eat out enough to go. This

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Speaker 5: nice restaurant. Were in Hong Kong, and we said, you

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Speaker 5: know what, let's have the picking duck.

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Speaker 1: What a treat.

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Speaker 5: So they bring out this big roast duck and incredible

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Speaker 5: on this trolley. It looks amazing, and they take off

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Speaker 5: the top bit the back roll it into tiny pancakes

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Speaker 5: for us. Yea duck disappears and we never saw it again.

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Speaker 5: All we got for our money was the back shavings.

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Speaker 5: They must have seen us coming a mile away.

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Speaker 3: So they just cut off for a bit of measure.

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Speaker 5: Yeah, because usually what they do, if you're having the

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Speaker 5: whole thing, that's the first bit, and then they come

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Speaker 5: and prepare the other Wise, you didn't.

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Speaker 1: Get any of that.

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Speaker 3: You wanted the ducks bomb.

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Speaker 5: I wanted the ducks guts exactly what I wanted.

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Speaker 3: I get the nuts for today.

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Speaker 2: Come back tomorrow for more of dunty and a Man's

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Speaker 2: cutting room for