I can't stand touching raw chicken. I avoid doing it at all costs.
I've had campylobacter twice through dodgy dealings with chicken.
The first time was in my early twenties, when I had just started to teach myself how to cook. I tried a recipe I had seen on TV.
Poaching a whole chicken in a casserole dish with a cup of water, bringing it to the boil, turning it off and leaving the lid on for one hour.
What was I thinking! What were they thinking?
In hindsight it was reckless at best, and at worst whilst being wracked with acute nausea and diarrhoea, I felt it was murderous!
The second time was the result of a $4 chicken curry which nearly ruined my life, desperately trying to get to the toilet when the food poisoning took a grip, falling over and smashing my shoulder, which took well over a year to heal.
So last weekend when I cooked a Fijian chicken curry I opted not to slice the chicken first, which would mean coming into direct contact with the evil raw bacteria. I put the chicken thighs in the curry whole and then started chopping it with a fish slice whilst reducing the sauce at a rolling boil.
Good in theory until my hand slipped down the handle and plunged it into what felt like molten lava.