2.3: Braising and stewing of Poultry

Braising and stewing use both dry and moist heat to produce a moist, flavorful product. The principal difference between braising and stewing when applied to meats is the size of the cut being cooked: Large cuts of meat are braised; smaller ones are stewed. Because most poultry is relatively small, this distinction does not readily apply in poultry cookery; therefore, the two cooking methods are discussed together here.

BRAISING and STEWING

Braised or stewed poultry should be moist and fork tender. The poultry is always served with the liquid in which it was cooked. Ducks and geese are braised or stewed in much the same way as red meats. Chicken cacciatore, coq au vin and chicken fricassee are examples of braised or stewed chicken dishes.

Selecting Poultry to Braise or Stew

Braising and stewing, being slow, moist cooking processes, are often thought of as a means to tenderize tough meats. Although they can be used to tenderize older, tougher birds, these cooking methods are more often selected as a means of adding moisture and flavor to poultry that is inherently tender, such as young ducks and chickens. Typically, the birds are disjointed and cooked bone-in, just until done, so that they retain their juiciness.

Seasoning Poultry to Be Braised or Stewed

Braised or stewed items obtain much of their flavor from the cooking liquid and other ingredients added during the cooking process. The main item and the cooking liquid should be well seasoned. If other seasonings such as an onion piquet, sachet, bouquet garni or dried herbs and spices are required, they should be added at the beginning of the cooking process rather than at the end. This allows the flavors to blend and penetrate the larger pieces of poultry. If the poultry is dredged in flour prior to browning, seasonings may be added directly to the flour. As with all dishes using combination-cooking methods, the finished dish should have the flavor of the poultry in the sauce and the moisture and flavor of the sauce in the poultry.

Cooking Temperatures

Some recipes, such as chicken cacciatore and coq au vin, require the main item to be thoroughly browned during the initial stages; others, such as chicken fricassee, do not. In either case, after the liquid is added, it is important to maintain a slow simmer rather than a rapid boil. This can be done on the stovetop or in the oven. Low temperatures control the cooking and produce a tender, juicy finished product.

Determining Doneness

Tenderness is the key to determining <loneness. It can be determined by inserting a kitchen fork into the poultry. There should be little resistance, and the poultry should freely fall off the fork. The pieces should retain their shape, however; if they fall apart, they are overdone. Small boneless pieces can be tested by cut- ting into them with a fork.

Accompaniments to Braised or Stewed Poultry

All braises and stews are cooked in a liquid that results in a sauce or broth served as part of the finished dish. Rice, pasta or boiled potatoes are natural accompaniments to almost any braised or stewed dish, as are boiled vegetables.

Procedure for Braising or Stewing Poultry

1. Sear the main item in butter or oil, developing color as desired.
2. Add vegetables and other ingredients as called for in the recipe and sauté.
3. Add flour or roux if used.
4. Add the appropriate liquid.
5. Cover and simmer on the stovetop or in the oven until done.
6. Add seasonings and garnishes at the appropriate times during the cooking process.
7. Finish the dish by adding cream or a liaison to the sauce or by adjusting its consistency. Adjust the seasonings.
8. Serve a portion of the poultry with the sauce and appropriate garnish.