What I thought had been a fearless whim turned into an unpalatable impulse. I tried to cover up the smell, and hopefully the flavor, with bay leaves. I left the chicken on slow roast and came back twelve hours later.
When I returned the whole house smelled like an old rum and coke. I was famished, so I took a bite anyway, thinking it wasn't so bad. It was a little bitter, but whatever. I piled a couple large spoonfuls of chicken into a tupperware container and left for work.
After about thirty minutes of eating my chicken in my cubicle, I realized how I felt a little warm around the cheeks. I couldn't concentrate on my work. I felt light headed and my nose smelled my breath, which was the smell of the chicken, and inherently, the smell of a drunk dude at work.
I couldn't have been buzzed, could I?
I looked up "slow cooking with alcohol" on Google, only to find an article that read "Five Common Mistakes People Make with Slow-Cooking (sic)." There it was, info on how only fifteen percent of alcohol would burn in a slow cooked environment.
The rest of the day was really weird.