TECHNIQUES FOR POULTRY COOKERY

The popularity of chicken knows no national boundaries. Sauces that are prepared from ingredients associated with a particular area, unusual cooking methods, variations in garniture, accompaniments and service techniques adapt the versatile chicken to regional cuisines and tastes.
Duckling is most often roasted, although it may be broiled or served in a rich sauce as a ragout or stew. Duck is usually accomplished by sweet sauces using fruit, honey, jellies and wine. Because the flesh has an extremely high fat content, the duck should be placed on racks during roasting to eliminate grease absorption. Duckling, which is all dark meat, is most palatable when cooked until the skin is very crisp. The bird is usually cut into eight uniform places for service to four people. This section discusses poultry cooking methods-from the complex techniques used in the duck entrees show here to basic information on roasting, broiling, stewing, poaching, sautéing and fricasseeing.

Fried chicken is second only to beef in popularity of all entrees served in food service establishments across the country.

The variations possible in cooking fried chicken are almost endless only one variation. Fried chicken, Maryland, is shown here to prove its versatility. Recipes for other methods are included in this section.

Because chicken is plentiful most of the time, fried chicken is at home on any menu: the hospital tray (pictured at left) where low cost is important; the drive in operation (at right) where its adaptability to merchandising-such as “chicken in the basket”- is the strong point; or the elegant restaurant or hotel dining room (center) where it can be sauced and garnished to tempt any gourmet and the price can compensate for added labor involved in preparation.

COOKING TECHNIQUES:

In general, the same cooking principles that apply to meat also apply to poultry. However, steaming is used more successfully with poultry than with meat.

BROILERS AND FRYERS:

Broilers and fryers may be broiled, pan fried roasted, boiled (simmered) for deep fat frying, stewed or braised. When broiling or pan frying, one half birds are usually served as a portion. Chicken is roasted whole and cut in halves or quarters for service. Chicken that are steamed or boiled are cooked whole to retain shape and reduce shrinkage. They are broken down into serving portions after cooking. For other service, chicken is often disjoined before cooking. The larger birds can be cut or disjoined.

Chicken may be broken down into component parts. Breasts may be sautéed, poached, fried. Legs may be fried, stewed, fricasseed. Wings are often served boneless and sometimes are boiled before deep frying.

ROASTERS:

Roasters provide an excellent menu item and are often used where the expense of capon is prohibitive. The method of cutting the cooked product is usually determined by the size. Small roasters may be cut in quarters. Large roasters (in the 5 Ib range) are usually sliced in the same manner as capon or turkey.

CAPONS:

Capons are often found on higher priced menus. They are expensive and do not provide great yield. Their tenderness and pat ability make them highly prized. They are cooked whole (roasted) and sliced in the same manner as turkey.

SQUAB:

Squab is expensive and like capon, is found only on higher priced menus. They are usually

cooked and served whole. Roasting is the most popular method although squab may be broiled (after splitting), cooked en cocotte (in casserole) or sautéed. The breasts may be sautéed for special parties. Squab is usually served one to each person.

ROCK CORNISH GAME HENS:

Rock Cornish game hens are not expensive as squab and continue to gain popularity because of their excellent eating qualities and light meat. They may be cooked and served in the same manner as squab. Various rice stuffing’s often accompanying squab and Rock Cornish game hens.

TURKEY:

Turkey may be boiled or roasted whole or cut into steaks and broiled, grilled or sautéed. It may be completely removed from the bone and rolled and tied before cooking. Turkey may be purchased boned, rolled and fully cooked. This is primarily for use in low cost operations and for sandwich preparation. It allows for excellent portion control and may be purchased as white meat, all dark meat, or part white and part dark.
Young toms are used mostly for roasting. Both hens and toms may be boiled and used for sandwiches and salads.
Turkeys under 20 ib. do not usually provide as good yield (meat to carcass ratio) as larger birds. Turkeys are purchased by sex and weight; young toms averaging 22 ib are the most popular.
Turkey wings and sometimes the drumsticks (low legs) are often braised and served on luncheon menus in order to utilize them.
Turkey that is broiled or grilled must be handled with care and is often floured or breaded before cooking to provide a protective coating. Turkey is relatively lean as compared to most meats and dries quickly under heat. When dry, turkey becomes tough and stringy, except when served cold, turkey is almost served with a sauce. Turkey is used for pie, fricassee, sandwiches, croquettes, hash.

FOWL:

Fowl is almost boiled (simmered). It is less tender than other poultry and must be cooked by moist heat. Chicken fat derived from the cooking of fowl is highly prized, especially in Jewish cuisine.

Fowl is cooked whole and removed from the bone for fricassee, chicken pie, chicken a la king, Brunswick stew, salads and a variety of other dishes. Quality food operations use fowl for chicken sandwiches and salads. Fowl is also the best source of chicken stock for preparing soups and sauces. All boiled chicken or chicken parts provide stock suitable for various culinary preparations.