You’re not sushi – you’re chicken! in Red Bull Soapbox Vancouver 2008

Notice the perfectly intact cart structure!  Only 1 bent wheel.  What fabulous construction, right guys?

Video courtesy of Leonard.

Here it is…re-live the chicken crash!  Video courtesy of Dickson.

Now the crash in SLOW-MO!

If you saw our team race on Sunday, you saw THE CRASH OF THE EVENT. It’s an honour we’ll wear proudly only because our fearless pilots, Elizabeth & Jenny, emerged with nary a scratch. We’ll update this blog with more pics, videos and media hits soon.

If you have a video or photos of the crash and are willing to share with our team and on this blog, please contact us at chicken@lotus-land.ca and we’ll make it happen. Thank you!

BEFORE:

AFTER:

Roosters are always on time – and you will be, too!

Red Bull Soapbox Vancouver 2008 is just a couple of clucks away!

When: Sunday, September 7, 2008
Where: West 4th Ave, from Vine to Burrard (in Kitsilano)

The races start at 1:00 pm, but the pit area will be open to the public at 11:00 am.

Be sure to visit our GIANT CHICKEN! Trust me, you won’t be able to miss it…

So, what do you do after going through a couple gallons of papier-mache paste and you have a couple litres to spare?  If you think you might need the goop next week, you put it in a container with a lid and set it aside – just like we did.

This week, after we finished the building the coolest roast chicken car in the world, we cleaned up a bit.

Surprise, surprise.   Upon opening the ice-cream bucket of papier-mache paste, we smelled the distinct smell of alcohol… a mighty putrid one, at that!  I tried to convince Elizabeth to try it, but we couldn’t find a clean filter to strain out the chunky bits. Maybe next time.

For those who’ve never made papier-mache paste: It’s just flour boiled with some water for a few minutes.  Many recipes recommend adding salt to prevent mold – Personally, I suggest minimizing drying time with good airflow and regular turning of the bird to avoid mold.

First, slather in butter. Mmm…butter…

Then, baste to get that golden brown colour…

Finally, leave in the oven until the drumsticks and wings are ready.