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Poultry

All around the globe, poultry has found its way into just about every kitchen, in simple and exotic incarnations alike. It is prized for its versatility and for the ease with which it can be combined with a vast range of ingredients.

Everyone has heard the phrase "a chicken in every pot," but the creator of this famous phrase probably never imagined how true it would turn out to be. Whether you are preparing a creole chicken gumbo to be served over steamed rice, a succulent and juicy golden brown holiday turkey to grace the Thanksgiving table, boldly spiced tandoori chicken, or a classic like chicken cacciatore- these are dishes guaranteed to satisfy family and friends alike. Keep in mind that chicken, duck, goose, turkey, Cornish hen, and quail all fall under the heading of poultry. (Rabbit is also included because its lean meat is similar to poultry.) Here is a primer on how to buy, store, and prepare poultry, the favorite of cooks and diners alike.

Carving Tips

Letting the bird rest after roasting results in firmer, juicier meat that is easier to carve. Poultry should stand at least ten minutes before carving so the simmering juices can relax back into the meat. Large turkeys will remain hot for at least thirty minutes, freeing up the oven for the heating of side dishes such as extra stuffing. When carving, use a sharp thin-bladed knife that is long enough to slice off the breast of large birds like turkey or long-bodied birds such as duck or goose.

Buying Poultry

Handling And Storage

Thawing

The White And Dark Of It

Roasting A Perfect Bird

Chicken

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This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.