Chapter 13 Cooking Poultry and Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

Remember that poultry items are almost always cooked well done (except for squab and game birds). Seasonings and, if desired, a little mirepoix or a bouquet garni should be placed inside the cavity. 2 Roasting and Baking Seasoning and Basting

When roasting whole birds: Season the skin only if it is to be served and eaten. Seasonings will not penetrate the skin. 3 Roasting and Baking Seasoning and Basting

Oil the skin before roasting to help in browning and to protect against drying. Skin may be basted with fat during roasting. This is unnecessary if the bird is roasted breast down (and turned breast up just at the end of the roasting period to brown). 4 Roasting and Baking Seasoning and Basting

Basting is beneficial for large turkeys. Baste every 20 to 30 minutes. Too frequent basting results in the loss of a great deal of heat from the oven due to frequent door opening. 5 Roasting and Baking Seasoning and Basting

Low-temperature roasting is best for large items, such as turkeys and capons. Large turkeys may be roasted at 250° to 325°F (120° to 165°C). It is not advisable to roast at very low temperatures. The interior temperature will take too long to rise, providing a good breeding ground for bacteria. 6 Roasting and Baking Temperature

Smaller items, such as roasting chickens, are usually roasted at 325° to 375°F (165° to 190°C). The searing method may be used for chickens under 4 to 5 pounds (2 kg) and for baked chicken parts. Begin roasting in the oven at 450°F (230°C) for 15 minutes. Then reduce the oven temperature to 250° to 325°F (120° to 160°C). 7 Roasting and Baking Temperature

Ducks and geese may be started at a high temperature in order to: Melt off some of the heavy fat layer under the skin. Make the skin brown and crisp. 8 Roasting and Baking Temperature

Roasting and baking are the same process. Baked chicken or turkey parts are treated like roasted poultry. 9 Roasting and Baking Baked Poultry

Poêlé is a classical preparation for white meats and poultry in which the item is: Cooked with a matignon See sidebar on page 398 In a covered container. Basted with butter before and during cooking. Because the container is covered, the procedure is not a dry-heat method. Therefore, it is not a genuine roasting procedure. 10 Roasting and Baking Po ê l é

Pull the leg away from the body of the chicken with the fork. Using the knife, cut between the thigh bone and the hip to separate the leg completely. 11 Roasting and Baking Place the chicken on a clean, sanitary cutting board. Cut through the skin between the leg and the breast sections. Carving Roast Chicken

Pull the breast section away from the bone. With the knife, cut through the joint where the wing bone is attached to the body. Separate the breast and wing section completely from the carcass. Repeat steps on the other side of the chicken. 12 Roasting and Baking Hold the chicken steady by bracing the backbone with the fork. Cut through the breast between the two halves, just to one side of the keel bone. Carving Roast Chicken

13 Roasting and Baking Cut the wings from the breast portions and cut the drumsticks apart from the thighs. Carving Roast Chicken

14 Roasting and Baking Place the turkey on a clean, sanitary cutting board. Cut through the skin between the leg and the body. Pull the leg outward with a fork. The leg should pull off easily, but use the knife as necessary to separate the thigh from the hip. Carving a Turkey

Cut the meat from the drumstick and thigh in thin slices. 15 Roasting and Baking Cut the drumstick and thigh apart at the joint. Repeat with the other leg. Carving a Turkey

When the slices become too large, change the angle of the knife slightly as shown. 16 Roasting and Baking With long, smooth strokes, cut the breast into thin slices. Carving a Turkey

17 Roasting and Baking An alternative method is to cut off an entire half-breast in one piece. This piece can then be sliced as shown. Cut across the grain, holding the knife at an angle to get broader slices. Carving a Turkey

Use lower temperatures than for meats. Poultry skin, in particular, browns and then burns very easily. For quantity production, broiled chicken is sometimes finished in the oven on sheet pans. Start poultry pieces skin side down. Brush generously with melted butter or other fat before and during broiling. Large or thick poultry items are not well-suited to broiling and grilling. 18 Broiling and Grilling

Give variety to grilled poultry Marinate the poultry or rub it with seasonings before cooking. Baste with seasoned butter, marinade, or other flavorings during broiling. Serve with an appropriate sauce or seasoned butter. Select vegetable garnishes for variety and interest. 19 Broiling and Grilling

Quick-cooking items are ideal for sautéing. Larger items, such as bone-in chicken cut into eighths, are harder to cook to doneness by sautéing. Brown by sautéing then finish by another method, such as baking or braising. On the other hand, breasts of game birds may be cooked rare or medium, start to finish, on the stovetop. 20 Sautéing, Pan-Frying & Deep-Frying Saut é ing

Pan-fried chicken is usually breaded or floured before cooking for even browning and crispness. About ¼ inch (½ cm) or more of fat is needed in the pan to pan-fry chicken. The presentation side is usually the skin side. Should be browned first for best appearance. 21 Sautéing, Pan-Frying & Deep-Frying Pan-Frying

Fry chicken at 325° to 350°F (160° to 175°C) for even cooking. Pieces from small chickens (under 2½ lbs) are best for deep-frying. If necessary, fried items may be finished in the oven. 22 Sautéing, Pan-Frying & Deep-Frying Deep-Frying

Used to cook fowl and other tough items that require long cooking in moist heat to be made tender. Cooking liquid is usually water seasoned with salt, mirepoix, and herbs. Simmered fowl yields a rich, flavorful broth. For more flavorful soup, start the fowl in cold water. For more flavorful meat, start with hot water. 23 Simmering and Poaching Simmering

Used to gently cook tender poultry. Cooking time is usually short because the product is naturally tender. The cooking liquid is usually stock, wine, and other flavorings and seasonings. The liquid may be used to make a sauce. Drain the poultry well after cooking. Poaching may be done on the rangetop or in the oven. 24 Simmering and Poaching Poaching

May be used to: Tenderize tough poultry products. Provide moistness and flavor to tender poultry items. 25 Simmering and Poaching Braising

Stuffing chickens and turkeys is usually not practical in production kitchens. Baking the stuffing separately gives better results for these reasons: 1.Safety Stuffing inside a bird is an ideal breeding ground for bacteria that cause food poisoning. 2.Quality 3.Efficiency 26 Dressings and Stuffings

Basic Ingredients 1.Starch base Such as bread or rice. 2.Aromatic vegetables Generally onions and celery. 3.Fat Butter or chicken fat. Used for sautéing the vegetables and for providing richness. 27 Dressings and Stuffings Dressings

Basic Ingredients (cont’d) 4.Liquid Usually stock, to provide moisture. 5.Seasonings, herbs, and spices 6.Eggs Sometimes added as a binder. Not always necessary. 28 Dressings and Stuffings Dressings

Basic Ingredients (cont’d) 7.Other ingredients for flavor, character, and bulk: Sausage Chestnuts Oysters Fruits Giblets Nuts 29 Dressings and Stuffings Dressings

Chicken Poêlé (p.398) Poulet à la Diable (p.400) Chicken Paillard with Grilled Vegetables (p.401) Grilled Ostrich or Emu with Adobo Spices (p.404) Chicken Blanquette (p.422) Oyako Donburi (p.423) Mole Poblano de Pollo or de Guajolote (p.426) 30 Recipe Pronunciations

Fricassée Argenteuil (p.428) Chicken Bercy (p.429) Chicken Portugaise (p.429) Chicken Hongroise (p.429) Chicken alla Cacciatora (p.431) Coq au Vin (p.434) Arroz con Pollo (p.435) Duck Confit (p.437) 31 Recipe Pronunciations