> Can anyone refer me to info on how to eat chicken raw/very rare? Does doing
> that allow it to digest properly? Is it safe to eat it only lightly cooked?
> Any guidance would be much appreciated!

Hi Kelly,

first of all, the meat has to smell good. Usually it has to be somewhat
older until it does so, about 4-8 hours at room temperature or some days
in a refrigerator.

If it does not smell you should keep it cool or dry it or both. To do
so you have to take it apart so that no piece of the meat is covered
by tendon or skin, otherwise these pieces will rot. Then you hang the
pieces in a refrigerator at zero degree Celsius. Putting a fan into
the refrigerator is the best! Dried in this way the meat is tastier
and keeps longer good than when dried at room temperature or hotter.
On the other hand one can put the chicken on a warm-air dryer and
eat it after some hours or a day, it can be very delicious, then.

The dried chicken can be kept for a while, depending on drying and
storage method up to some months. One can always smell on it and
eat it if it smells good.

BTW: Chicken can taste GREAT! A meal of slightly dried chicken is
one of the best things I eat until now.

The chicken meat must never be frozen!
And it must not get warmer than 35 degree Celsius!

-Karl