Section 23­1

SECTION 23­2
Section 23­2

Cooking Poultry

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 Section 23­1

Roasting & Baking

• Start cooking on a high temperature to
seal in juices or sear the poultry first.
• Lower temperature to complete the
cooking process.
• Baste poultry every 15­20 minutes while
it is roasting.
• See Fig. 23­7 on page 517.
Culinary Essentials
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 Section 23­1

Carving Poultry
(See pages 517­518.)

1. Place the cooked poultry on a clean and

sanitary cutting surface. Allow the poultry
to stand for 20 minutes.
2. Remove the legs and thighs. To do this,
pull the leg away from the body with a
fork. Use a boning knife to cut through
the joint.
Culinary Essentials
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 Section 23­1

Carving Poultry
(continued)

3. Separate the thigh from the leg and cut

through the joint.
4. Slice the meat off the thigh parallel to the
bone.
5. Carve the bird along one side of its
breastbone to remove a breast.

Culinary Essentials
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 Section 23­1

Carving Poultry
(continued)

6. Cut the breast meat into slices at an angle

across the grain of the flesh.
7. The breast can also be carved without
removing it from the bird. Make a
horizontal cut just above the wing toward
the rib bones.
8. Slice the breast meat at an angle.
Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.
 Section 23­1

Broiling & Grilling Poultry

(See page 519.)
1. Preheat the broiler or grill.
2. Prepare the poultry. It can be marinated,
seasoned, or simply brushed lightly with
oil.
3. Place the poultry presentation side down
on a grill or rack in a broiler.
4. Turn the poultry 90º midway through
cooking to create grill marks. Culinary Essentials
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a division of The McGraw­Hill Companies, Inc.
 Section 23­1

Broiling & Grilling Poultry

(continued)

5. Periodically brush the poultry with oil or

marinade to help keep it moist.
6. Carefully turn the poultry over using
tongs to cook it on the opposite side.
7. Poultry is done when it reaches an
internal temperature of 165ºF or above for
15 seconds.
Culinary Essentials
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 Section 23­1

Pan­Frying Poultry
• The poultry is dipped in a batter or
seasoned flour mixture that will turn
golden brown and crispy when the food
is done. The fat or oil should be under
the smoking point.

Culinary Essentials
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a division of The McGraw­Hill Companies, Inc.
 Section 23­1

Deep­Frying Poultry
• The poultry pieces are coated with
batter, flour, egg, and cracker or cereal
crumbs prior to frying.
• Cook at 325ºF­350ºF in one layer at a
time.

Culinary Essentials
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a division of The McGraw­Hill Companies, Inc.
 Section 23­1

Pressure­Frying Poultry
• Makes foods that are extra crispy on the
outside, with their natural juices sealed
on the inside. Pressure­fried foods are
less greasy than other fried foods.

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 Section 23­1

Sautéing
(See Pages 520­521.)

1. Prepare the poultry by cutting it into thin

slices.
2. Heat a small amount of fat in a pan. Make
sure the fat is hot before adding the
poultry.
3. Dredge the poultry in seasoned flour and
lay it in the hot fat, presentation side
down. Culinary Essentials
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a division of The McGraw­Hill Companies, Inc.
 Section 23­1

Sautéing
(continued)

4. Cook until the presentation side is golden

brown. Then turn the poultry over and
cook until the product is fully cooked.
Check the internal temperature.
5. Finish some sautéed dishes by deglazing
the pan with liquid to make a flavorful pan
juice or sauce.
Culinary Essentials
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a division of The McGraw­Hill Companies, Inc.
 Section 23­1

Simmering & Poaching Poultry

• Simmering: Cut older, tougher poultry into
pieces before cooking.
• Poaching: Used to cook young tender
birds.
• Cover the poultry completely with liquid.

Culinary Essentials
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 Section 23­1

Braising Poultry
(See page 522.)
1. Brown and sear the poultry in a small
amount of fat.
2. Add liquid to cover two­thirds of the
poultry and bring to a simmer.

Culinary Essentials
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 Section 23­1

Braising Poultry
(continued)

3. Cover the pan and continue to simmer

until the poultry is done. Use a fork to see
that the meat is tender and cuts easily
without falling apart. The meat must hold
an internal temperature of 165ºF for at
least 15 seconds.

Culinary Essentials
Copyright © Glencoe/McGraw­Hill,
a division of The McGraw­Hill Companies, Inc.