Ẩm thực - Chapter 13: Cooking poultry and game birds

 Chapter 13Cooking Poultry and Game Birds 1Chapter Objectives1. 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.2Muscle tissuePoultry 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. 3Roasting and BakingSeasoning and BastingSeasoning and a little mirepoix or bouquet garni should be placed in the cavityOil the skin before roasting to help it brown and prevent dryingSkin should be basted with fat only every 20-30 minutesBasting is unnecessary for duck and goose because they have a great deal of fat; breasts are usually roasted up for that reason.4Low 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 minutesThe 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 fatHigh temperatures are used for roasting squab and game birds Roasting and Baking (cont’d)5Broiling and GrillingTender poultry items may be cooked on a grill or broiler like steaks and chops.Use lower temperatures than for meatStart poultry skin side downBrush with butter or fat before and during broiling6Broiling and Grilling (cont’d)Grilling and broiling are straightforward procedures, but keep this in mind:Marinate the poultry or rub it with seasoning before cookingBaste with seasoned butter, marinades, and or other flavors during broilingSelect a seasoned sauce or seasoned butterSelect vegetable garnishes for variety and interest7Tandoori ChickenThe tandoor is a clay oven widely used in Northern IndiaWood or coal is the fuelChickens are marinated in yogurt and spices8Sautéing:Boneless chicken breasts, thin slices of turkey, and other quick-cooking items are ideal for sautéingPan-Frying:Pan-fried chicken is usually breaded or floured before cooking for even browning and crispnessDeep-Frying:Similar to pan-frying but item does not have to be turned because it is submerged - 325° to 350° FSautéing, Pan-Frying, and Deep-Frying9Simmering and PoachingSimmering:Used to cook fowl and other tough itemsThe cooking liquid is usually water seasoned with salt and, often, with mirepoix and herbsPoaching:Used to gently cook tender poultry in order to retain moisture and develop a light subtle flavorAfter cooking the liquid can be made into sauce10Cooking Styles in Chinese DishesA misconception is that all Chinese food is cooked using stir-frying.The Chinese use steaming and simmering frequently in food preparation.11BraisingMay be used to tenderize tough poultry by providing moistness and flavor12Confit of Duck and GooseConfit means “preserved”.Originally, confit of duck was a byproduct of making foie gras.The process makes duck and goose very flavorful and tender.13Dressings and StuffingsStuffing chicken and turkeys is not practical in production kitchens. Baking yields better results.SafetyQualityEfficiencySmall birds can be stuffedStuffing that is baked separately is called dressing14Basic Ingredients of DressingStarch: bread or riceAromatics: onions and celeryLiquid: stockSeasonings: spicesEggs for bindingOther ingredients: sausage, oysters, giblets, chestnuts, fruits, nuts.15Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.16