Cooking Poultry

Chicken, Turkey, Duck, Goose, Cornish Game Hen

Thawing Poultry

Refrigerator Method

• Large Turkey: 3–4 days
• Whole Chicken: 1–2 days
• Poultry Parts: several hours

Cold Water Method

1. Submerge entire bird or parts, still wrapped, in a large bowl of cold water.
2. Change the water every half hour to keep it the temperature low enough.

Microwave Method

• Do not thaw entire birds in the microwave.
• To thaw pieces, follow microwave manufacturer’s directions; cook immediately after defrosting.

Poultry Safety

• Do not allow uncooked poultry temperature to rise above 40°F.
• Do not refreeze poultry that has been thawed.

Cooking Methods

Baking

1. Heat oven to 325°F or 350°F.
2. Rinse chicken pieces and pat them dry. Arrange pieces in a single layer, skin side up, in a baking dish. Sprinkle pieces with salt, pepper, and other seasonings as desired.
3. Bake for about an hour at 325°F or slightly less at 350. In a convection oven, turn on the fan for faster cooking and a nicely browned exterior.

Braising

1. Brown poultry pieces in a pan on the stove top.
2. Cook, tightly covered, over low heat in a small amount of simmering liquid (water, wine, beer, juice, broth) until the meat is fork-tender, at least an hour.

Broiling

1. Preheat the broiler.
2. Rinse chicken pieces and pat them dry. Sprinkle with salt, pepper, and other seasonings as desired.
3. Place chicken skin side down, on the broiler pan and broil until browned. Turn the chicken over and broil until the skin is nicely browned and the meat is thoroughly cooked, approximately 5–6 minutes per side for boneless, skinless chicken and 10–15 minutes per side for bone-in chicken.

Poaching

Best for breasts, without adding fat.

• In a covered pan, simmer chicken pieces in a flavorful liquid such as chicken broth, wine, or water flavored with seasonings and aromatic vegetables such as onion and garlic. Liquid should cover the meat.
• Simmer about 15 minutes per pound.

Microwaving

• Best for small or medium amounts of chicken. Cooking times vary according to amount of meat and how it’s cut up.

Quick Cubed Chicken

1. Place 4 boneless skinless chicken breast halves (1½–2 lbs) in a 2-quart microwave-safe dish; cover.
2. Microwave on high for 8–10 minutes or until fork-tender and no longer pink in center.
3. Halfway through cooking, rearrange and turn chicken pieces.
4. Yields 2½–3 cups.

Roasting

1. Preheat oven to 325.
2. Remove giblets and neck from the body cavity.
3. Rinse the bird inside and out with cold water. Drain and pat dry with a paper towel.

See Timetable for Roasting Poultry

Panfrying

Can be used for any chicken parts but is best for cut-up or boneless meat.

1. Brown all sides.
2. Add meat to heated oil. Cook the first side until it’s browned and the edges start to look white. Flip the meat and continue to cook until the second side is browned and the chicken is white and opaque throughout.

Stir-Frying

1. Cut skinless, boneless chicken into small pieces of uniform size.
2. Heat wok or large skillet over high heat, then add oil. Peanut or corn oil works best; olive oil tends to smoke and burn.
3. Add the meat a little at a time to the center. As the meat cooks, move it up the side of the pan. Cook until meat is browned outside and thoroughly cooked.

Testing Doneness

• Use a meat thermometer. See Timetable for Roasting Poultry.
• Pierce skin of or slice into the thickest piece of meat and watch the juices emerge—if juices run clear, meat is done.
• Meat should not look pink except for dark meat nearest the bone.

Storing Poultry

• Fresh Poultry: Refrigerate 1 day
• Frozen Whole Birds: Freeze 1 year
• Frozen Pieces: 9 months

Freezing longer will not be dangerous, but texture and flavor will deteriorate. For best taste, cook frozen poultry within 4 months.