Storage of Poultry

Precautions should be taken in the handling of poultry, because of the possibility of their being contaminated with bacteria. Salmonella is one of the most common causes of foodborne illness. Read more »

Microwaving Poultry

Microwave ovens do not always heat food deeply or evenly enough, and power levels vary from brand to brand, so it is suggested that stuffed poultry, particularly turkeys, be prepared in the conventional oven. Read more »

Stewing and Poaching Poultry

Stewing. Any whole or cut-up fresh poultry can be covered in cold salted water and heated to the boiling point, at which point the heat is immediately lowered to simmer. An average 3.5 pound chicken usually takes about 2 to 2.5 hours. Read more »

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. Read more »

Frying Poultry

Poultry pieces can be sauteed, pan-fried, deep-fried, or stir-fried.

Sauteing. Small poultry pieces are placed in a skillet or pan with a small amount of oil for quick preparation. Pieces must be turned to assure adequate doneness. Sauteing can also be used to brown larger poultry pieces prior to their being baked or braised to completion. Read more »

Broiling or Grilling

Except when cooking a whole bird on a spit over hot coals, only cut-up poultry is used for broiling or grilling. It is frequently marinated or coated with butter and seasonings before being broiled or grilled. In the interest of food safety, marination must take place under refrigeration. Read more »

Determining Doneness of Poultry
Poultry should always be heated until well done to enhance flavor and to minimize the risk of foodborne bacterial illnesses. Doneness may be determined by internal temperature, color changes, and/or touch and time/weight tables. Read more »

General Preparation of Poultry

As a prelude to preparation, all ready-to-cook poultry should be washed inside and out and then patted dry with paper towels. Dish towels should not be used, because they can become a habitat for microorganisms. About one-fourth of all chickens in the United States carry Salmonella, and about half carry Campylobacter jejuni. Read more »

How much poultry to buy?

Ready-to-cook poultry contains a good deal of inedible bone and unwanted fat, which must be taken into consideration when deciding how much to buy. A good rule of thumb for most poultry is to buy 1/2 pound or slightly more per serving, except for ducks and geese, which have more fat to melt off, resulting in less yield. Read more »

Convenience is available to consumers and food manufacturers in the form of processed poultry products. Processed chicken and turkey are commonly used in canned or dried soups, frozen dinners, pot pies, sausages, hot dogs, burgers, and bologna. In addition, larger pieces of processed poultry meat minus the bone are sold as boneless turkey breast, roll, and ham. These meats are made from mechanically deboned poultry in which the bone fragments have been removed. The larger cuts are easy to carve and have a characteristic texture due to binders and other compounds that have been added.