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On 2026-08-06 @CaryKelly11 asserted

2026-08-06 · 13:21 UTC ·@CaryKelly11 ·1 min read

Brief

Cary Kelly (@CaryKelly11) argues that following basic instructions is enough to cook well, contends some carnivore/animal‑based eaters have lost taste for factory, chlorine‑dipped chicken, and prefers air‑chilled poultry. She supplies an Instant Pot roast‑chicken recipe: season, set on a trivet over 1 cup liquid, 25 minutes high pressure for a 4.2 lb bird, ~20 minute natural release and 3–5 minute broil to crisp.

Why it matters

On 2026-08-06 @CaryKelly11 asserted: "If you can follow instructions, you can cook a hot and delicious meal," stressing basic instruction-following suffices for good cooking.

Key details

  • Kelly claims some carnivore/animal‑based eaters "have lost [their] taste for chicken" because taste buds now detect factory, chlorine‑dipped chicken; she eats chicken a few times a month but only if it's air‑chilled.
  • Instant Pot chicken method: pat dry and season with onion powder, garlic powder, paprika and salt; place on a trivet over 1 cup broth or water; cook on high pressure 25 minutes for a 4.2 lb bird; allow ~20 minutes natural release; optional broil 3–5 minutes to crisp skin.
Source evidence

Two things:

If you can follow instructions, you can cook a hot and delicious meal.

Maybe the reason you carnivore/animal based folks have lost your taste for chicken is because your taste buds have sobered up and see factory, chlorine dipped chicken for its true self?

I enjoy chicken a few times a month but it has to be air-chilled.

Instant pot chicken:

Pat chicken dry with paper towels
Season with onion powder, garlic powder, paprika and salt.

Place on trivet over one cup broth or water.

Cook on high pressure for 25 minutes for a 4.2 pound bird. Allow pressure to release naturally (about 20 minutes.)

You can leave it right there or you can remove the bird while still on the trivet to a sheet tray.

Leave it under the broiler in the oven for 3 to 5 minutes to crisp the skin.

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