Chapter 13

Cooking Poultry and Game Birds

Chapter Objectives
1. Cook poultry by roasting and baking. 2. Cook poultry by broiling and grilling. 3. Cook poultry by sauting, pan-frying, and deep-frying. 4. Cook poultry by simmering and poaching. 5. Cook poultry by braising. 6. Identify the safety, quality, and practicality concerns associated with preparing dressings and stuffings. 7. List basic ingredients for dressings and stuffings. 8. Prepare dressings and stuffings.
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Muscle tissue
Poultry and game birds have basically the same structure as the muscle tissue of meat animals. The breast meat of turkey and chicken are very similar to veal and somewhat interchangeable.

Roasting and Baking

Seasoning and Basting

Seasoning and a little mirepoix or bouquet garni should be placed in the cavity Oil the skin before roasting to help it brown and prevent drying Skin should be basted with fat only every 20-30 minutes Basting is unnecessary for duck and goose because they have a great deal of fat; breasts are usually roasted up for that reason.
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Roasting and Baking (contd)

Low temperature for large items such as turkeys and capons, 250 to 325F (120 to 165 C) Some brown the turkey skin by starting it at 350 for 15 to 30 minutes The searing method is good for chickens under 4 to 5 pounds and for chicken parts. Ducks and geese may be started at higher temperatures to melt off the fat High temperatures are used for roasting squab and game birds
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Broiling and Grilling

Tender poultry items may be cooked on a grill or broiler like steaks and chops.

Use lower temperatures than for meat Start poultry skin side down Brush with butter or fat before and during broiling

Broiling and Grilling (contd)

Grilling and broiling are straightforward procedures, but keep this in mind:

Marinate the poultry or rub it with seasoning before cooking Baste with seasoned butter, marinades, and or other flavors during broiling Select a seasoned sauce or seasoned butter Select vegetable garnishes for variety and interest

Tandoori Chicken

The tandoor is a clay oven widely used in Northern India Wood or coal is the fuel Chickens are marinated in yogurt and spices

Sauting, Pan-Frying, and Deep-Frying

Sauting:

Boneless chicken breasts, thin slices of turkey, and other quick-cooking items are ideal for sauting Pan-fried chicken is usually breaded or floured before cooking for even browning and crispness
Similar to pan-frying but item does not have to be turned because it is submerged - 325 to 350 F

Pan-Frying:

Deep-Frying:

Simmering and Poaching

Simmering:

Used to cook fowl and other tough items The cooking liquid is usually water seasoned with salt and, often, with mirepoix and herbs
Used to gently cook tender poultry in order to retain moisture and develop a light subtle flavor After cooking the liquid can be made into sauce
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Poaching:

Cooking Styles in Chinese Dishes

A misconception is that all Chinese food is cooked using stir-frying. The Chinese use steaming and simmering frequently in food preparation.

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Braising

May be used to tenderize tough poultry by providing moistness and flavor

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Confit of Duck and Goose

Confit means preserved. Originally, confit of duck was a byproduct of making foie gras. The process makes duck and goose very flavorful and tender.

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Dressings and Stuffings

Stuffing chicken and turkeys is not practical in production kitchens. Baking yields better results.
1. 2.

3.

Safety Quality Efficiency

Small birds can be stuffed Stuffing that is baked separately is called dressing

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Basic Ingredients of Dressing

Starch: bread or rice Aromatics: onions and celery Liquid: stock Seasonings: spices Eggs for binding Other ingredients: sausage, oysters, giblets, chestnuts, fruits, nuts.

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Copyright 2007 John Wiley & Sons, Inc.

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