2. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 18 COOKING POULTRY AND GAME BIRDS

3. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING 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. S EASONING AND B ASTING

4. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING When roasting whole birds: –Season the skin only if it is to be served and eaten. –Seasonings will not penetrate the skin. S EASONING AND B ASTING ( CONT ’ D )

5. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING Oil the skin before roasting to help in browning and to protect against drying. Skin may be basted with fat during roasting. 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. S EASONING AND B ASTING ( CONT ’ D )

6. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING Low-temperature roasting is best for large items, such as turkeys and capons. –Large turkeys may be roasted at 250º to 325ºF (120º to 165º). 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. T EMPERATURE

7. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING Smaller items, such as roasting chickens, are usually roasted at 325º to 375ºF (165º to 190ºC). 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 450ºF (230ºC) for 15 minutes. –Then reduce the oven temperature to 250º to 325ºF (120º to 160ºC). T EMPERATURE ( CONT ’ D )

8. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING Poêlé is a classical preparation for white meats and poultry in which the item is: –Cooked with a matignon –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. P OÊLÉ

9. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING C ARVING R OAST C HICKEN Place the chicken on a clean, sanitary cutting board. Cut through the skin between the leg and the breast sections. 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.

10. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING Pull the leg 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. C ARVING R OAST C HICKEN ( CONT ’ D ) 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.

11. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING Cut the wings from the breast portions and cut the drumsticks apart from the thighs. C ARVING R OAST C HICKEN ( CONT ’ D )

12. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING 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. C ARVING A T URKEY

13. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Cut the meat from the drumstick and thigh in thin slices. R OASTING AND B AKING C ARVING A T URKEY ( CONT ’ D ) Cut the drumstick and thigh apart at the joint. Repeat with the other leg.

14. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING C ARVING A T URKEY ( CONT ’ D ) When the slices become too large, change the angle of the knife slightly as shown. With long, smooth strokes, cut the breast into thin slices.

15. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R OASTING AND B AKING C ARVING A T URKEY ( CONT ’ D ) 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.

16. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. B ROILING AND G RILLING 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. K EY P OINTS

17. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. B ROILING AND G RILLING 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. K EY P OINTS ( CONT ’ D )

18. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. 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. –Breasts of game birds may also be cooked rare or medium, start to finish, on the stovetop. S AUTÉING S AUTÉING, P AN -F RYING, AND D EEP -F RYING

19. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S AUTÉING, P AN -F RYING, AND D EEP -F RYING 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. Fry chicken at 325º to 350ºF (160º to 175ºC) 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. P AN -F RYING

20. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. S IMMERING, S UBMERSION P OACHING, AND STEAMING 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. S IMMERING

21. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. 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. P OACHING S IMMERING, S UBMERSION P OACHING, AND STEAMING

22. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. B RAISING May be used to: –Tenderize tough poultry products. –Provide moistness and flavor to tender poultry items. K EY P OINTS

23. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D RESSINGS AND S TUFFINGS Stuffing chickens and turkeys is usually not practical in production kitchens. Baking the stuffing separately gives better results for these reasons: –Safety Stuffing inside a bird is an ideal breeding ground for bacteria that cause food poisoning. –Quality –Efficiency K EY P OINTS

24. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D RESSINGS AND S TUFFINGS Starch base Aromatic vegetables Fat Liquid Seasonings, herbs, and spices Eggs Other ingredients for flavor, character, and bulk B ASIC I NGREDIENTS OF D RESSINGS

25. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R ECIPE P RONUNCIATIONS Chicken Poêlé Poulet à la Diable Chicken Paillard with Grilled Vegetables Grilled Ostrich or Emu with Adobo Spices Chicken Blanquette Oyako Donburi Mole Poblano de Pollo or de Guajolote

26. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. R ECIPE P RONUNCIATIONS Fricassée Argenteuil Chicken Bercy Chicken Portugaise Chicken Hongroise Chicken alla Cacciatora Coq au Vin Arroz con Pollo Duck Confit