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Lecture Professional cooking (6/e): Chapter 13 - Wayne Gisslen

Chapter 13 - Cooking poultry and game birds. After reading this chapter, you should be able to: Cook poultry by roasting and baking; cook poultry by broiling and grilling; cook poultry by sautéing, panfrying, and deep-frying; cook poultry by simmering and poaching;. | 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 sautéing, 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. 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 . | 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 sautéing, 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. 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. Low temperature for large items such as turkeys and capons, 250° to 325°F (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 Roasting and Baking (cont’d) 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 (cont’d) 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 .