"Pound My Chicken" Cutting Board

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Project by bvdon posted 927 days ago 1910 views 5 times favorited 11 comments Add to Favorites Watch

I make a great Chicken Marsala, but the two ladies in my house complain that although the sauce tastes great, the chicken is like rubber. The problem was that I was not pounding the chicken before I sauteed it… so here is a small but thick cutting board for pounding my chicken (and other meats as the case may be).

Cherry and Purpleheart, grain sequence matched, end grain up.
10.5×9.5, 2.5 thick.
Salad bowl finish.

When I made the last cross cut to turn the grain up there was enough bowing to break some of the glued boards. The only solution was to re-cut where the seams came apart. In doing that, my Purpleheart diamonds got a little messed up. All good—it has that homemade look ;)


11 comments so far

View a1Jim's profile


112010 posts in 2203 days

#1 posted 927 days ago

This looks great ,this is one beefy board even though it’s for chicken. :))

-- Custom furniture

View groovy_man_6's profile


140 posts in 1626 days

#2 posted 927 days ago

I hope the “choke my chicken” napkin ring is next. hahahah.. j/k really nice job.

View Philzoel's profile


272 posts in 969 days

#3 posted 926 days ago

I am a cook too. The only way to ruin chicken is to over cook it. Pounding is not energy effiecent or necessary.

-- Phil Zoeller louisville, KY

View Bertha's profile


12951 posts in 1319 days

#4 posted 926 days ago

Huge lol at the title. Really nice board that looks like it can take a pounding.
Phil, I’ve always prefered the texture of chicken that’s been pounded out. I tend to dislike the properly cooked thick portions; although proper, the texture gets to me. To each his own chicken, right?

-- My dad and I built a 65 chev pick up.I killed trannys in that thing for some reason-Hog

View chrisstef's profile


10641 posts in 1632 days

#5 posted 926 days ago

hey its your chicken and if u wanna beat by all means go right ahead. Nice project and catchy title.

-- "there aren’t many hand tools as awe-inspiring as the #8 jointer. I mean, it just reeks of cast iron heft and hubris" - Smitty

View dell's profile


22 posts in 1452 days

#6 posted 926 days ago

If you soak your chicken for a couple of hours in a mixture of 1/4 cup kosher salt, 1/4 cup brown sugar to a quart of water then rinse before cooking, I guarantee you will not eat rubber chicken again. This is also good on pork. Just don’t forget to rinse! DAMHIKT

View bvdon's profile


456 posts in 1641 days

#7 posted 926 days ago

@dell – that sounds like a good idea though I don’t know that it would work in the context of Chicken Marsala.


View andymd's profile


11 posts in 933 days

#8 posted 911 days ago

good thing you dont eat cat

-- Between two evils, I always pick the one I never tried before.

View PurpLev's profile


8476 posts in 2274 days

#9 posted 911 days ago

real nice. love cherry.

-- ㊍ When in doubt - There is no doubt - Go the safer route.

View Philzoel's profile


272 posts in 969 days

#10 posted 910 days ago

I make chicken with a Marsala sauce too. I do not cook chicken in sauce just pour it over at end. I grill chicken to 150 degree internal temp. It is very tender and juicy, no pounding required.

But if you are going to pound it you have a very nice board to do it on. Wonder why your board warped?

Just looked at your other projects: I like your designs new buddy!

-- Phil Zoeller louisville, KY

View Dusty56's profile


11644 posts in 2314 days

#11 posted 478 days ago

I’m sure the chicken doesn’t mind that the diamonds didn’t come out perfectly…..probably the least of its worries ! LOL
Nice board : )

-- I'm absolutely positive that I couldn't be more uncertain!

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