Braising Poultry

Although braising, also called fricasseeing, can be used with any poultry, it is of particular value when it comes to preparing older, tougher birds. The slow, moist heating tenderizes the meat and makes it easier to chew. The chicken or turkey is first cut into pieces and browned in a small amount of oil and/or butter; it may be floured or breaded first.

Liquid is added, and the poultry is simmered in a tightly covered pan until tender. The initial browning is important because it helps create a rich flavor and holds in the juices. Desired seasonings are added with the liquid.