1.3: Nutrition, Inspection and Storage of Poultry

Nutrition

Poultry is an economical source of high-quality protein. Poultry's nutritional values are similar to those of other meats, except that chicken and turkey breast meat is lower in fat and higher in niacin than other lean meats. Generally, dark meat contains more niacin and riboflavin than white meat.

Inspection and Grading of Poultry

Inspection

All poultry produced for public consumption in the United States is subject to USDA inspection. Inspections ensure that products are processed under strict sanitary guidelines and are wholesome and fit for human consumption. Inspections do not indicate a product's quality or tenderness. The round inspection stamp can be found either on a tag attached to the wing or included in the package labeling.

USDA Inspection Stamp for Poultry

GRADING

Grading poultry is voluntary but virtually universal. Birds are graded according to their overall quality, with the grade (USDA A, B or C) shown on a shield- shaped tag affixed to the bird or on a processed product’s packaging.

According to the USDA, Grade A poultry is free from deformities, with thick flesh and a well-developed fat layer; free of pinfeathers, cuts or tears and broken bones; free from discoloration and , if it is frozen, free from defects that occur during handling or storage. Nearly all poultry used in wholesale and retail outlets is Grade A. Grade B and C birds are used primarily for processed poultry products.

Quality grades have no bearing on the product's tenderness or flavor. A bird's tenderness is usually indicated by its class (for example, a young turkey is younger and tenderer than a yearling). Its grade (USDA A, B or C) within each class is determined by its overall quality.

Purchasing and Storing Poultry

Purchasing Poultry

Poultry can be purchased in many forms: fresh or frozen, whole or cut up, bone - in or boneless, portion controlled (P.C.), individually quick-frozen (IQF) or ground. Chicken and turkey are also widely used in prepared and convenience items and are available fully cooked and vacuum- wrapped or boned and canned. Although purchasing poultry in a ready-to-use form is convenient, it is not always necessary; poultry products are easy to fabricate and portion. Whole fresh poultry is also less expensive than precut or frozen products.

As with meats, you should consider your menu, labor costs, storage facilities and employee skills when deciding whether to purchase whole fresh poultry or some other form.

Storing Poultry

Poultry is a potentially hazardous food. It is highly perishable and particularly susceptible to contamination by salmonella bacteria. It is critical that poultry be stored at the correct temperatures.

Fresh chickens and other small birds can be stored on ice or at 32°F- 34°F (0°C- 2°C) for up to two days; larger birds can be stored up to four days at these temperatures. Frozen poultry should be kept at 0°F (- 18°C) or below (the colder the better) and can be held for up to six months. It should be thawed gradually under refrigeration, allowing two days for chickens and as long as four days for larger birds. Never attempt to cook poultry that is still partially frozen; it will be impossible to cook the product evenly, and the areas that were still frozen may not reach the temperatures necessary to destroy harmful bacteria. Never partially cook poultry one day and finish cooking it later; bacteria are more likely to grow under such conditions.

Sanitation and Cross-Contamination

Review the information on food safety and sanitation, before butchering any poultry. Be sure that all work surfaces, cutting boards, knives, hands and other equipment used to prepare poultry products are clean and sanitary. Be careful that juices and trimmings from poultry are not exposed to other foods. Anything being exposed to raw poultry should be cleaned and sanitized before it is exposed to any other food. Cooked foods should never be placed in containers that were used to hold the raw product. Kitchen towels that are used to handle poultry or clean up after butchering should be sanitized before being reused to prevent cross-contamination.

Poultry should be rinsed under cold running water, and then dried with clean disposable paper towels before cooking to remove any collected juice.

Butchering Procedures

Poultry is easier to butcher than meats and is often processed on-site. You should be able to perform the following commonly encountered procedures. Because the different kinds of poultry are similar in structure, these procedures apply to a variety of birds.

Procedure for Cutting a Bird in Half

Often the first step in preparing poultry is to cut the bird in half. Broiler and fryer chickens are often split to make two portions. This procedure removes the backbone and breastbone (also known as the keel bone) for a neat finished product.

1. Square up the bird by placing it on its back and pressing on the legs and breast to create a more uniform appearance
2. Place the bird on its breast and hold the tail tightly with the thumb and forefinger of one hand. Using a rigid boning knife and in a single swift movement, cut alongside the backbone from the bird's tail to the head.
3. Lay the bird flat on the cutting board and remove the backbone by cutting through the
   ribs connecting it to the breast.
4. Bend the bird back, breaking the breastbone free.
5. Run your fingers along the bone to separate the breast meat from it; pull the bone completely free. Be sure to remove the flexible cartilage completely.
6. Cut through the skin to separate the bird into two halves. The halves are ready to be cooked; for a more attractive presentation, follow Steps 7 and 8.
7. Trim off the wing tips and the ends of the leg bone.
8. Make a slit in the skin below the leg and tuck the leg bone into the slit.

Procedure for Cutting a Bird into Pieces

This is one of the most common butchering procedures. It is also very simple once you understand the bird's structure and are able to find each of its joints.

1. Remove the leg by pulling the leg and thigh away from the breast and cutting through the skin and flesh toward the thigh joint.
2. Cut down to the thigh joint, twist the leg to break the joint and cut the thigh and leg from the carcass. Be careful to trim around the oyster meat (the tender morsel of meat located next to the backbone); leave it attached to the thigh. Repeat with the other leg.
3. To split the breast, follow Steps 2 through 6 for cutting a bird in half. Cut the breast into
   two halves.
4. The bird is now cut into four quarters.
5. To cut the bird into six pieces, separate the thigh from the leg by making a cut guided by the line of fat on the inside of the thigh and leg.
6. To cut the bird into eight pieces, separate the wing from the breast by cutting the joint, or split the breast, leaving a portion of the breast meat attached to the wing.

Procedure for Preparing a Boneless Breast

A boneless chicken breast is one of the most versatile and popular poultry cuts. It can be broiled, grilled, baked, sautéed, pan-fried or poached. Boneless turkey breast can be roasted or sliced and sautéed as a substitute for veal. The skin can be removed, or left intact.

1. Remove the keel bone from the bone-in breast, following Steps 4, 5 and 6 for cutting a bird in half.
2. With the chicken breast lying skin side down, separate the rib bones, wing and wishbone from the breast. Leave the two tender pieces of meat known as the tenderloins attached to the breast. Repeat the procedure on the other side, being sure to remove the small wishbone pieces from the front of the breast.
3. The skin may be left intact or removed to produce a skinless boneless breast.

Procedure for a Supreme or Airline Breast

A chicken supreme or airline breast is half of a boneless chicken breast with the first wing bone attached. The tip of the wing bone is removed, yielding a neat and attractive portion that can be prepared by a variety of cooking methods. The skin can be left on or removed.

1. Place the chicken on its back. Remove the legs following Steps 1 and 2 for cutting a bird
   into pieces. Remove the backbone following Steps 2 and 3 for cutting a bird in half.
   Remove the keel bone from the bone-in breast, following Steps 4 and 5 for cutting a bird
   in half.
2. Cut along one side of the breastbone, separating the meat from the bone.
3. Following the natural curvature of the ribs, continue cutting to remove the meat from the
   bones.
4. When you reach the wing joint, cut through the joint, keeping the wing attached to the breast portion. Cut the breast free from the carcass.
5. Make a cut on the back of the joint between the first and second wing bones.
6. Break the joint and pull the meat and skin back to expose a clean bone. Trim the wing bone.
7. The supreme can be prepared skin-on or skinless.

Procedure for Boning a Chicken Leg and Thigh

Chicken breasts are usually more popular than legs and thighs. There are, however, uses for
boneless, skinless leg and thigh meat; they can be stuffed or used for Ballantine, for example.

1. Carefully cut through the skin, meat and tendons at the base of the leg. Be sure to cut through completely to the bone.
2. Pull the skin off the leg with your hands, then break the joint between the leg and thigh. Twist and pull out the leg bone.
3. Working from the inside of the thighbone, separate it from the meat.
4. Cut around the cartilage at the joint between the leg and thigh and remove the thighbone and cartilage.

Marinating Poultry

Most poultry is quite mild in flavor, so a marinade is often used to add flavor and moisture, especially to poultry that will be broiled or grilled. Barbecued chicken is a simple and popular example of marinated poultry. Other poultry marinades can be a mixture of white wine or lemon juice, oil, salt, pepper, herbs and spices.

Poultry absorbs flavors quickly, so if pieces are left too long in an acidic marinade, they may take on undesirable flavors. Two hours is often sufficient, with smaller pieces requiring less time in the marinade than larger ones. The acid in the marinade will affect the texture of the protein. Marinating for more than a few hours can overly tenderize meats and poultry. Avoid using excess marinade because it will become contaminated and must be discontinued after using. To help calculate the quantity of marinade to make, figure on using approximately 8 fluid ounces (240 milliliters) of marinade for each double breast of chicken.

If the marinade contains oil, drain the poultry well to avoid flare-up when the item is placed on the broiler or grill. Use a clean kitchen towel or a paper towel to wipe excess moisture from the poultry's surface so that it browns more easily. The marinade can be used to baste the item during cooking, but leftover marinade should not be served uncooked or reused because of the danger of bacterial contamination from the raw poultry.

DRY-HEAT COOKING METHODS

Dry-heat methods are appropriate for young, tender birds. Moist-heat methods should be used with older, less tender products. Cooking poultry with dry-heat methods - broiling and grilling, roasting, sautéing, pan-frying and deep-frying- presents some unique challenges. Large birds such as turkeys benefit from low -heat cooking but are better when served with the crispy skin gained through higher temperatures. Duck and goose skins contain a great deal of fat that must be rendered during the cooking process. Small birds such as squab must be cooked at sufficiently high temperatures to crisp their skins but can be easily overcooked. Boneless chicken breasts, particularly flavorful and popular when broiled or grilled, are easily overcooked and become dry because they do not contain bones to help retain moisture during cooking. Proper application of the following dry-heat cooking methods will help meet these challenges and ensure a good- quality finished product.

BROILING and GRILLING

Broiled and grilled poultry should have a well-browned surface and can show crosshatched grill marks. It should be moist, tender and juicy throughout. It may be seasoned to enhance its natural flavors, marinated, or basted with any number of flavored butters or sauces.

Selecting Poultry to Broil or Grill

Smaller birds such as Cornish hens, chickens and squab are especially well suited for broiling or grilling. Whole birds should be split or cut into smaller pieces before cooking; their joints may be broken so that they lie flat. Quail and other small birds can be skewered before being broiled to help them cook evenly and retain their shape. Be especially careful when cooking breast portions or boneless pieces; the direct heat of the broiler or grill can overcook the item very quickly.

Seasoning Poultry to Be Broiled or Grilled

Poultry is fairly neutral in flavor and responds well to marinating. Poultry may also be basted periodically during the cooking process with flavored butter, oil or barbecue sauce. At the very least, broiled or grilled poult1y should be well seasoned with salt and pepper just before cooking.

Determining Doneness

With the exception of duck breasts and squab, which are sometimes left pink, broiled or grilled poultry are always cooked well done. This makes the poultry particularly susceptible to becoming dry and tough because it contains little fat and is cooked at very high temperatures. Particular care must be taken to ensure that the item does not become overcooked.

Four methods used to determine the doneness of broiled or grilled poultry:

1. Touch - When the item is done, it will have a firm texture, resist pressure and spring back quickly when pressed with a finger.
2. Temperature - Use an instant -read thermometer to determine the item's internal temperature. This may be difficult, however, because of the item's size and the heat from the broiler or grill. Insert the thermometer in the thickest part of the item away from any bones. It should read 165°F- 170°F (7 4°C-77°C) at the coolest point.
3. Looseness of the joints - When bone-in poultry is done, the leg will begin to move freely in its socket.
4. Color of the juices - Poultry is done when its juices run clear or show just a trace of pink. This degree of doneness is known in French as ‘a point’.

Accompaniments to Broiled and Grilled Poultry

If the item was basted with an herb butter, it can be served with additional butter; if the item was basted with barbecue sauce, it should be served with the same sauce. Be careful, however, that any marinade or sauce that came in con- tact with the raw poultry is not served unless it is cooked thoroughly to destroy harmful bacteria.

Broiled or grilled poultry is very versatile and goes well with almost any side dish. Seasoned and grilled vegetables are a natural accompaniment, and deep- fried potatoes are commonly served.

~Procedure for Grilling Poultry ~

As with meats, broiled or grilled poultry can be prepared by placing it directly on the grate. Poultry is also often broiled using a rotisserie.

1. Heat the broiler or grill.
2. Use a wire brush to remove any charred or burnt particles that may be stuck to the broiler or grill grate. The grate can be wiped with a lightly oiled towel to remove any remaining particles and help season it.
3. Prepare the item to be broiled or grilled by marinating or seasoning as desired; it may be brushed lightly with oil to keep it from sticking to the grate.
4. 10, turn the item to produce the attractive crosshatch marks associated with grilling. Baste the item often. Use tongs to turn or flip the item without piercing the surface so that juices do not escape.
5. Develop the proper surface color while cooking the item until it is done ‘a point’. To do so, adjust the position of the item on the broiler or grill, or adjust the distance between the grate and heat source. Large pieces and bone-in pieces that are difficult to cook completely on the broiler or grill can be finished in the oven.

A commonly used procedure to cook a large volume of poultry is to place the seasoned items in a broiler pan or other shallow pan and then place the pan directly under the broiler. Baste the items periodically, turning them once when they are halfway done. Items begun this way can be easily finished by transfer - ring the entire pan to the oven.

ROASTING

Properly roasted (or baked) poultry is attractively browned on the surface and tender and juicy throughout. Proper cooking temperatures ensure a crisp exterior and juicy interior. Most roasted poultry is cooked until the juices run clear. Squab and duck breasts are exceptions; they are often served medium rare or pink.

Selecting Poultry to Roast

Almost every kind of poultry is suitable for roasting, but younger birds produce the tenderest finished product. Because of variations in fat content, different kinds of poultry require different roasting temperatures and procedures.

Seasoning Poultry to Be Roasted

Although the mild flavor of most poultry is enhanced by a wide variety of herbs and spices, roasted poultry is often only lightly seasoned with salt and pepper. Poultry that is roasted at high temperatures should never be seasoned with herbs on its surface because the high cooking temperatures will burn them. If herbs or additional spices are used, they should be stuffed into the cavity. A mirepoix or a bouquet garni may also be added to the cavity for additional flavor. The cavities of dark-meat birds such as ducks and geese are often stuffed with fresh or dried fruits.

~Procedure for Trussing Poultry~

Trussing is tying a bird into a more compact shape with thread or butcher's twine. Trussing allows the bird to cook more evenly, helps the bird retain moisture and improves the appearance of the finished product. There are many methods for trussing poultry, some of which require a special tool called a trussing needle.

1. Square up the bird by pressing it firmly with both hands. Tuck the first joint of the wing behind the back or trim off the first and second joints as shown.
2. Cut a piece of butcher's twine approximately three times the bird's length. With the breast up and the neck toward you, pass the twine under the bird approximately 1 inch (2.5 centimeters) in front of the tail.
3. Bring the twine up around the legs and cross the ends, creating an X between the legs. Pass the ends of the twine below the legs.
4. Pull the ends of the twine tightly across the leg and thigh joints and across the wings if the first and second joints are trimmed off, or just above the wings if they are intact.
5. Pull the string tight and tie it securely just above the neck.

Barding Poultry to Be Roasted

Guineas, squabs or any skinless birds without an adequate fat covering to protect them from drying out during roasting can be barded. Bard the bird by covering its entire surface with thin slices of fatback, securing them with butcher's twine.

Cooking Temperatures

Roast small birds such as squab and Cornish game hens at the relatively high temperatures of 375°F-400°F (190°C- 200°C). These temperatures help produce crisp, well-colored skins without overcooking the flesh. Roast chickens at temperatures between 350°F and 375°F (180°C and 190°C). This temperature range allows the skin to crisp and the flesh to cook without causing the bird to stew in its own juices. Large birds such as capons and turkeys are started at high temperatures of 400°F-425°F (200°C- 220°C) to brown the skin, then finished at lower temperatures of 275°F- 325°F ( 35°C- 160°C) to promote even cooking and produce a moister product. Ducks and geese, which are very high in fat, must be roasted at the high temperatures of 375°F-425°F (190°C- 2200C) to render as much fat from the skin as possible. Duck and goose skins are often pricked before roasting so that the rendered fat can escape; this helps create a crispy skin.

Basting Roasted Poultry

With the exception of fatty birds such as ducks and geese, all poultry items should be basted while they roast in order to help retain moisture. To baste a bird, spoon or ladle the fat that collects in the bottom of the roasting pan over the bird at 15-to-20-minute intervals. Lean birds that are not barded will not produce enough fat for basting and may be brushed with butter in the same manner.

Determining Doneness

Four methods are used to determine the <loneness of roasted poultry. It is best to use a combination of these methods.

1. Temperature - Test the internal temperature of the bird with an instant read thermometer. The thermometer should be inserted in the bird's thigh, which is the last part to become fully cooked. It should not touch the bone and should read 165°F- 170°F (74°C- 77°C) at the coolest point. This method works best with large birds such as capon and turkeys. Large birds are subject to some degree of carryover cooking. This is not as
   much of a concern with poultry as it is with meat because large birds are always cooked
   well done.
2. Looseness of the joints - The thigh and leg will begin to move freely in their sockets when the bird is done.
3. Color of juices - This method is used with birds that are not stuffed. Use a kitchen fork to tilt the bird, allowing some of the juices that have collected in the cavity to run out. Clear juices indicate that the bird is done. If the juices are cloudy or pink, the bird is undercooked.
4. Time - Because there are so many variables, timing alone is less reliable than other methods. It is useful, however, for planning production when large quantities are roasted and as a general guideline when used with other methods.

Accompaniments to Roasted Poultry

The most common accompaniments to roasted poultry are bread stuffing and gravy. Large birds,
such as capons and turkeys, produce adequate drippings for making sauce or pan gravy. Small
birds, such as squab and Cornish game hens, are often stuffed with wild rice or other ingredients
and served with a sauce that is made separately

Roasting Information

Poultry Kind or Class	Cooking Temperatures	Minutes per lb. (500 g)
Capons	350-375°F / 180-190°C	18-20 min
Chickens	375-400°F / 190-200°C	15-18 min
Ducks and Geese	375-425°F / 190-220°C	12-15 min
Game hens	375-400°F / 190-200°C	45-60 min total
Guineas	375-400°F / 190-200°C	18-20 min
Squab	400°F / 200°C	30-40 min total
Turkeys	325°F / 160°C	12-15 min

Ducks and geese are complemented by stuffing containing rice, fruits, berries and nuts. They are very fatty, and if stuffed, they should be roasted on a rack or mirepoix bed to ensure that the fat that collects in the pan during roasting does not penetrate the cavity, making the stuffing greasy. Ducks and geese are often served with a citrus- or fruit-based sauce. Its high acid content complements these rich, fatty birds.

Stuffing Poultry

Safety. Stuffing is a potentially hazardous food. All ingredients used to make stuffing must be cold and stay be- low 45°F (7°C) when mixing and stuffing into poultry. Stuff a bird as close to cooking time as possible to keep it out of the temperature danger zone. Observe proper cooking temperatures and roast until the bird reaches an internal temperature of 165°F (74°C) as indicated by an instant-rea d thermometer placed deep into the stuffing. Remove all stuffing from the bird's cavity promptly. If left in the cavity, stuffing will not cool and will become a potential breeding ground for bacteria.

~Procedure for Stuffing Poultry~

Small birds such as Cornish game hens, small chickens and squab can be stuffed successfully. Stuffing larger birds, especially for volume production, is impractical and can be dangerous for the following reasons:

1. Stuffing is a good bacterial breeding ground, and because it is difficult to control
   temperatures inside a stuffed bird, there is a risk of food-borne illness.
2. Stuffing poultry is labor intensive.
3. Stuffed poultry must be cooked longer to cook the stuffing properly; this may cause the meat to be overcooked, becoming dry and tough.

When stuffing any bird, use the following guidelines:

1. Always be aware of temperatures when mixing the raw ingredients. All ingredients
   should be cold when mixing, and the mixture's temperature should never be allowed to
   rise above 45°F (7°C).
2. Stuff the raw bird as close to roasting time as possible.
3. Stuff the neck and main body cavities loosely. The stuffing will expand during cooking.
4. After filling the cavities, their openings should be secured with skewers and butcher's
   twine or by trussing.
5. After cooking, remove the stuffing from the bird and store separately.

~Procedure for Roasting Poultry~

1. Season, bard, stuff and/or truss the bird as desired.
2. Place the bird in a roasting pan. It may be placed on a rack or a bed of mirepoix in order to prevent scorching and promote even cooking.
3. Roast uncovered, basting every 15 minutes.
4. Allow the bird to rest before carving to allow even distribution of juices. As the bird rests, prepare the pan gravy or sauce.

Carving Roasted Poultry

Poultry can be carved in the kitchen, at tableside, or on a buffet in a variety of manners. The carving methods described next produce slices of both light and dark meat.

Procedure for Carving a Turkey or Other Large Bird

1. After roasting, allow the turkey to stand for 20 minutes so that the juices can redistribute themselves. Holding the turkey firmly with a carving fork, pry a leg outward and locate the joint. Remove the leg and thigh in one piece by cutting through the joint with the tip of a knife.
2. Repeat the procedure on the other side. Once both legs and thighs have been removed, slice the meat from the thigh by holding the leg firmly with one hand and slicing parallel to the bone.
3. Separate the thigh from the leg bone by cutting through the joint. Slice the meat from the leg by cutting parallel to the bone.
4. Cut along the backbone, following the natural curvature of the bones separating the breast meat from the ribs.
5. Remove an entire half breast and slice it on the cutting board as shown. Cut on an angle to produce larger slices.
6. Alternatively, the breast can be carved on the bird. Make a horizontal cut just above the wing in toward the rib bones.

Procedure for Carving a chicken or Other Small Bird

1. After allowing the roasted chicken to rest for 15 minutes so that the juices can redistribute themselves, cut through the skin between the leg and breast.
2. Use a kitchen fork to pry the leg and thigh away from the breast. Locate the thigh's ball joint and cut through it with the knife tip, separating it completely from the rest of the chicken. Be sure to cut around the delicate oyster meat, leaving it attached to the thigh.
3. With the knife tip, cut through the skin and meat on one side of the breast bone. Cut and pull the meat away from the bones with the knife.
4. Cut through the wing joint, separating the breast meat and wing from the carcass. Repeat this procedure on the other side of the bird.
5. The chicken is now quartered.
6. To cut it into eight pieces, separate the wings from the breasts and the thighs from the legs.

POELEING

Poeleing is a cooking method similar to both roasting and braising. The item is cooked in the oven in a covered pot so that it cooks in its own juices and steam. Although this is a moist-heat cooking technique (because the item steams in its own juices), it is used only for tender cuts, not those that need long, slow braising. The cooking time is usually shorter than that needed for dry roasting.

The item to be poeleed can first be browned in hot fat and then laid on a bed of **matignon, covered and cooked in the oven. If the item was not browned in hot fat first, it can later be browned by removing the lid toward the end of cooking. Doneness is determined using the same techniques as those used for roasting.

Vegetables intended for service with the dish can be added to the poele as it cooks, or cooked separately and plated with the finished item. The sauce for a poele is made from the flavorful cooking juices left in the pan. They are mixed with a liquid (stock, jus lie or demi-glace) and finished using the same techniques as those for a braised dish. The matignon can be left in the finished sauce or strained.

**Matignon is a combination of minced vegetables, usually onion (and/or leek), celery, and carrot, with thyme and bay leaf, sautéed in butter over a low flame until softened and translucent ("melted" but not browned), seasoned to taste with a pinch of salt (and a pinch of sugar, if needed), and finished with a dash of white wine or Madeira.

Procedure for Poeleing Poultry

1. Sear the main item in hot butter or oil, if desired.
2. Place the main item on a bed of matignon. Add vegetables or other ingredients as called for in the recipe.
3. Cover and cook in the oven until done. Baste periodically with pan juices or with additional butter.
4. If the main item was not first browned in hot fat, it can be browned by removing the lid toward the end of the cooking period, if desired.
5. Remove the main item when done.
6. To make a sauce, add a liquid to the matignon and cooking juices in the pan and reduce. Remove the matignon if desired and add flavorings as directed in the recipe.

SAUTEING

Sautéed poultry should be tender and juicy, its flavor developed by proper browning. Additional flavors come from a sauce made by deglazing the pan, usually with wine, and adding garnishes, seasonings and liquids. Stir-frying is a popular method of sautéing poultry; boneless pieces are cut into strips and quickly cooked with assorted vegetables and seasonings.

Selecting Poultry to Sauté

Most poultry is quite tender and well suited for sautéing. Although small birds such as squab can be sautéed bone-in, large pieces and bone-in cuts from large r birds should not be sautéed. Boneless breasts, supremes, scallops and cutlets are the most common and practical cuts for sautéing. Because they are high in fat, boneless duck breasts can be sautéed without additional fat.

Seasoning Poultry to Be Sautéed

Poultry has a delicate flavor that is enhanced by a wide variety of herbs, spices, condiments and marinades. Flavor combinations are limited only by your imagination. When poultry items are dusted with flour before sautéing, the seasonings may first be added to the flour.

Cooking Temperatures

The sauté pan and the cooking fat must be hot before adding the poultry. Determine the temperature at which the poultry is then sautéed by its thickness and the desired color of the finished product. A thin, boneless slice requires relatively high temperatures so that its surface is browned before the center is over- cooked. A thicker cut such as a supreme requires lower temperatures so that neither its surface nor the fond are burned before the item is fully cooked.

Adjust the temperature throughout the cooking process in order to achieve the desired results, never letting the pan become too cool. If the pan is overcrowded or otherwise allowed to cool, the poultry will cook in its own juices and absorb oil from the pan, resulting in a poor-quality product.

Determining Doneness

Thin cuts of poultry cook very quickly, so timing is a useful tool; it is less useful with thicker cuts. Experienced cooks can tell the <loneness of an item by judging the temperature of the sauté pan and the color of the item being cooked.

A more practical method is to press the item with your finger and judge the resistance. Very undercooked poultry will offer little resistance and feel mushy. Slightly underdone poultry will feel spongy and will not spring back when your finger is removed. Properly cooked poultry will feel firm to the touch and will spring back when your finger is removed. Overcooked poultry will feel very firm, almost hard, and will spring back quickly when your finger is removed.

Accompaniments to Sautéed Poultry

Sautéed poultry is usually served with a sauce made directly in the pan in which the item was cooked. The sauce uses the fond for added flavor. A wide variety of ingredients, including garlic, onions, shallots, mushrooms and tomatoes, are commonly added to the pan as well as wine and stock. Sautéed items are often served with a starch such as pasta, rice or potatoes.

Procedure for Sautéing Poultry

Heat a sauté pan and add enough fat or oil to just cover the bottom.

1. Add the poultry item, presentation side down, and cook until browned.
2. Turn the item, using tongs or by tossing the item back on itself using the pan's sloped sides.
3. Larger items can be finished in an oven. Either place the sauté pan in the oven or transfer the poultry to another pan. The latter procedure allows a sauce to be made in the original pan while the poultry cooks in the oven. Hold smaller pieces that are thoroughly cooked in a warm place so that the pan can be used for making the sauce.

Procedure for Preparing a Sauce in a Saucepan

1. Pour off any excess fat or oil from the sauté pan, leaving enough to sauté the sauce ingredients.
2. Add ingredients such as garlic, shallots and mushrooms that will be used as garnishes and sauce flavorings; sauté them.
3. Deglaze the pan with wine, stock or other liquids. Scrape the pan, loosening the fond and allowing it to dissolve in the liquid. Reduce the liquid.

PAN-FRYING

Pan-fried poultry should be juicy. Its coating or batter should be crispy, golden brown, not excessively oily and free from any breaks that allow fat to penetrate. Both the poultry and the coating should be well seasoned.

Selecting Poultry to Pan-Fry

The most common pan-fried poultry is fried chicken. Young tender birds cut into small pieces produce the best results. Other cuts commonly pan-fried are bone- less portions such as chicken breasts and turkey scallops.

Seasoning Poultry to Be Pan-Fried

Pan -fried poultry is usually floured, breaded or battered before cooking. Typically, the seasonings are added to the flour, breading or batter before the poultry is coated. Seasonings can be a blend of any number of dried herbs and spices. Often only salt and pepper are required because the poultry will be served with a sauce or other accompaniments for additional flavors.

Cooking Temperatures

The fat should always be hot before the poultry is added. The temperature at which it is cooked is determined by the length of time required to cook it thoroughly. Pan -frying generally requires slightly lower temperatures than those used for sautéing. Within this range, thinner items require higher temperatures to produce good color in a relatively short time. Thicker items and those containing bones require lower cooking temperatures and longer cooking times.

Determining Doneness

Even the largest pan-fried items may be too small to be accurately tested with an instant -read thermometer, and using the touch method can be difficult and dangerous because of the amount of fat used in pan-frying. Timing and experience are the best tools to determine doneness. Thin scallops cook very quickly, so it is relatively easy to judge their doneness. On the other hand, fried chicken can take as long as 30-45 minutes to cook, requiring skill and experience to determine doneness.

Accompaniments to Pan-Fried Poultry

Because pan-frying does not produce fond or drippings that can be used to make a sauce, pan- fried poultry is usually served with lemon wedges, a vegetable garnish or a separately made sauce. Fried chicken is an exception; it is sometimes served with a country gravy made by degreasing the pan, making a roux with a portion of the fat and adding milk and seasonings.

Procedure for Pan-Frying Poultry

1. Heat enough fat in a heavy sauté pan to cover the item to be cooked one-fourth to halfway up its side. The fat should be at approximately 325°F (160°C).
2. Add the floured, breaded or battered item to the hot fat, being careful not to splash. The fat must be hot enough to sizzle and bubble when the item is added.
3. Turn the item when the first side is the proper color; it should be half cooked at this point. Larger items may need to be turned more than once to brown them properly on all sides.
4. Remove the browned poultry from the pan and drain it on absorbent paper.
5. Add any ingredients that do not require long cooking times such as herbs and spices. Adjust the sauce's consistency and seasonings.
6. For service, the poultry can be returned to the pan for a moment to reheat it and to coat it with the sauce. The poultry should remain in the sauce just long enough to reheat. Do not attempt to cook the poultry in the sauce.
7. Serve the poultry with accompanying sauce.

DEEP-FRYING

Young, tender poultry is an excellent and popular choice for deep-frying. The pieces should be golden brown on the outside, moist, and tender on the in- side. They should be neither greasy nor tough. Chopped cooked poultry can also be mixed with a heavy béchamel or veloute sauce and seasonings, breaded, and deep-fried as croquettes.

Selecting and Seasoning Poultry to Be Deep-Fried

Portioned chickens and whole small birds, such as Rock Cornish game hen, are best for deep - frying. Although they can be marinated or seasoned directly, it is more common to season the batter or breading that will coat them. Additional flavors come from the sauces and accompaniments served with the deep-fried poultry. Lemon wedges, sweet and sour sauce or tangy barbecue sauces are popular accompaniments to deep-fried poultry.

Procedure for Deep-frying Poultry

1. Cut, trim or otherwise prepare the poultry to be deep-fried. Season and bread or batter it, as desired.
2. Heat the fat to the desired temperature, usually around 350°F (177°C).
3. Breaded or battered poultry cooks quickly and the fat must be hot enough to cook the food's interior without burning its surface.
4. Carefully place the poultry in the hot fat using the basket method.
5. Deep -fry the food until done. It should have a crispy, golden brown surface.
6. Remove the deep-fried poultry from the fat and hold it over the fat, allowing the excess fat to drain. Transfer the food to a hotel pan either lined with absorbent paper or fitted with a rack. Season with salt, if desired.
7. If the deep-fried poultry is to be held for later service, a heat lamp is effective to maintain
   temperature.

MOIST-HEAT COOKING METHODS

The moist-heat cooking methods most often used with poultry are poaching and simmering. Poaching is used to cook tender birds for short periods. Simmering is used to cook older, tougher birds for longer periods in order to tenderize them. Poaching and simmering are similar procedures, the principal differences being the temperature of the cooking liquid and the length of cooking time.

POACHING and SIMMERING

Poached or simmered poultry should be moist, tender and delicately flavored. Although the poultry is cooked in water, overcooking will cause it to become dry and tough. During cooking, some of the poultry's flavor is transferred to the cooking liquid, which can be used to make a sauce for the finished product.

Selecting Poultry to Poach or Simmer

Young birds are best suited for poaching; boneless chicken pieces are the most commonly used parts. Older, tougher birds are usually simmered. Duck and geese are rarely poached or simmered because of their high fat content.

Seasoning Poultry to Be Poached or Simmered

When poaching poultry, it is especially important to use a well-seasoned and highly flavored liquid during the cooking process in order to infuse as much flavor as possible. Either strong stock with a sachet or a mixture of stock or water and white wine with a bouquet garni or onion piquet produces good results. Completely cover the poultry with liquid so that it cooks evenly. How - ever, if too much liquid is used and it is not strongly flavored, flavors may be leached out
of the poultry, resulting in a bland finished product.

Poultry is often simmered in water instead of stock. A sachet and a generous mirepoix should be added to help flavor it. Typically, simmering birds’ results in a strong broth used to complete the recipe, or reserved for other uses.

Cooking Temperatures

For best results, poultry should be poached at low temperatures, between 160°F and 175°F (71°C and 79°C). Cooking poultry to the proper doneness at these temperatures produces a product that is moist and tender. Simmering is done at slightly higher temperatures, between 185°F (85°C) and the boiling point. When simmering, do not allow the liquid to boil, as this may result in a dry, tough and stringy finished product.

Determining Doneness

Poached poultry, whether whole or boneless, is cooked just until done. An instant -read thermometer inserted in the thigh or thicker part of the bird should read 165°F (74°C). Any juices that run from the bird should be clear or show only a trace of pink.

Simmered poultry is usually cooks for longer periods to allow the moist heat to tenderize the meat. A chicken that weighs 3 pounds 8 ounces (1.5 kilograms), for example, may take 21 hours to cook.

Accompaniments to Poached or Simmered Poultry

Poached or simmered poultry can be served hot or cold. The meat from these birds can be served cold in salads, served hot in casseroles or used in any dish that calls for cooked poultry.

Poached items are typically served with a flavored mayonnaise or a sauce made from the reduced poaching liquid, such as sauce supreme. Poultry is also often poached as a means of producing a low-calorie dish. If so, a vegetable coulis makes a good sauce, or the poultry can be served with a portion of its cooking liquid and a vegetable garnish.

Simmered poultry to be served cold will be moister and more flavorful if it is cooled in its cooking liquid. To do so, remove the pot containing the bird and the cooking liquid from the heat when the bird is still slightly undercooked. Cool the meat and broth in a water bath following the procedure in Chapter 11, Stocks and Sauce s. Once cooled, remove the meat and wipe off any congealed broth before proceeding with the recipe.

Procedure for Poaching or simmering Poultry

1. Cut or truss the item to be cooked as directed in the recipe.
2. Prepare the cooking liquid and bring it to a simmer. Submerge the poultry in the cooking liquid, or arrange the items to be poached in an appropriate pan and add the poaching liquid to the pan.
3. Poach or simmer the item to the desired doneness in the oven or on the stovetop. Maintain the proper cooking temperature throughout the process.
4. Remove the poultry and hold it for service in a portion of the cooking liquid or, using an ice bath, cool the item in its cooking liquid.
5. The cooking liquid may be used to prepare an accompanying sauce or reserved for use in
   other dishes.