Alexander Tominsky: ‘I had terrible heartburn.’ Photograph: Matt Stanley/The Guardian

It began as a way to make myself a little uncomfortable, which I think is necessary in life. I wanted to return to simplicity – eat a cooked chicken every day, with no sauces, no condiments. I never imagined it would take off in the way it did. What captured people’s imaginations? A rotisserie chicken is very evocative: with even just the word, you can smell it, taste it, feel the grease beneath your fingertips. I like that it’s a simple, mundane thing.

The first chicken I ate was exciting. When I started, I began with a knife and fork, but by day 15 I was breaking it up with my hands. It made it more primal. And the flavour changed, too. At first, I enjoyed the dark meat and hated the white meat. By the end, the dark meat grossed me out. I couldn’t bear the smell or the texture of the chicken. My stomach started getting irritated from all the salt.

It was interesting seeing the way something that was initially enjoyable could, with enough repetition, turn you off. There were times when I asked myself if I was out of my mind. I’d think, “Am I going to this grocery store to buy another chicken?” As the days wore on, I sustained myself almost exclusively on chicken, with maybe a beer in the evening. People assumed I’d gain weight, but I lost 15 pounds. I was drained of energy, I had terrible acid reflux and heartburn. It was awful.

The plan was to do it for 30 days – then I decided to push it to 40. The momentum didn’t build until day 30, when I started sharing my challenge with more people. There were only about six people following this chicken adventure at that point. Then I put a poster up promoting my final chicken on day 40, and it was shared online.

A crowd of about 500 people joined me on an abandoned pier in my home town of Philadelphia that day. The atmosphere was charged. People were cheering, there was fire in their eyes, looks of pure joy and excitement. It was one of the best moments of my life. I set up a red carpet. I was anxious: I had nightmares leading up to that day.

One of the reasons behind the event’s success, I think, is that when people first heard about it online, they assumed it was a joke. So people were excited to see that it was something real. It wasn’t monetised or commercialised or promoting a brand. I was made offers, but refused them.

When I took the first bite of the chicken at midday, it was especially dry. It felt like leather in my mouth. I was like, “I do not know if I’m going to be able to do this.” Luckily, people stuck around.

My technique? I always start with the drumsticks. It’s easy to get them out of the way. After that, I would have to chew it up, kind of mash it, use sips of water to create a paste. That was the only way I could swallow a chicken by then.

At the end, Bruce Springsteen’s Streets of Philadelphia was playing and everyone was singing along and cheering. It was surreal. I started crying. I’d set up caution tape to hold people back so everyone could get a good view. But I needed some more energy, so I cut the tape and everyone swarmed around me. It was very emotional.

There was huge relief when I ate the final mouthful; I certainly don’t plan to eat chicken again for a very long time.

Afterwards, I felt like a hero. People came up to me crying. One person told me they had been in a hospital for behavioural health disorders and my flyer was the first thing they saw when they got out. They said the event really helped them heal.

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I wanted to use the publicity for good and give something back to the city. We were able to encourage the restaurant chain Boston Market to donate more than 250 meals, and we’re hosting an event where people who need it can get a hot meal.

The point of it all, for me, is fun. I’ve always liked the idea of making people wonder. People still ask me why I did it, and I don’t have answers. I think it’s best that it remains that way. When everything is always known and understood, it can make life sad. It’s important to have a little wonder, to be surprised by others.

This article was amended on 20 January 2023. Boston Market donated more than 250 meals, not more than 250 million as an earlier version said.

As told to Sophie Haydock

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