I’ve always been grossed out by seeing a roast animal with the head (or for example, feet) still attached. OK, not in the case of fish, which look pretty character-less, but why, for example, are some small birds (squab, for example) sometimes prepared with the head? Or skinned rabbits being sold with the head still on…or Peking ducks hanging in the restaurant display on hooks through or around the head…or how about this? Years ago, I was walking past a Greek restaurant. In the window there was a lamb roasting on a spit. It had the head attached, and of course this, as the rest, was skinned. So you could basically see this hideous sheep skull at the end of a big hunk of food. Talk about uncanny valley. I couldn’t eat meat that day. And today, I saw a photo of possum and potato, and yes, there was a whole possum on the plate.
What’s the point of this? We’re in the 21st century, not in Ice Age B.C. We all know that when we eat meat, we’re actually consuming dead cow, sheep, chicken, etc. But why would anyone not remove the part that reminds us of this fact? A chicken with its head, neck, feet, and feathers removed looks more like like an object than like the once-living creature that it was. Add the head or any other one of those parts, and it just looks more like a carcass. Why would anyone serve an animal with such ugly - and hardly edible - ballast still on it?