Poultry Hints
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FROZEN POULTRYThe use of frozen poultry has rapidly increased both because of the high quality of the product prepared by commercial methods and the increasing number of freezing plants in many communities which make it possible for families to prepare and freeze their own poultry for future use.
Frozen poultry should be thawed in the refrigerator or at room temperature, though it may be placed in cold water to hasten thawing if necessary. However, some loss of flavor may result. All frozen foods should be cooked as soon as thawed and should never be refrozen.
After poultry has been thawed it may be cooked by any of the methods ordinarily used.
CAPON
Capons are large, plump young roosters weighing 6 to 7 pounds and especially fattened for the table. They are prepared the same as chickens. For stuffing choose a mild flavorings such as oysters, chestnuts, mushrooms, marrons (are actually flavored chestnuts) or nuts as the meat is very delicately flavored. Serve with gravy. Allow 3/4 to 1 pound for each serving.
Time and Temperature Table For Roasting Poultry and Game
The latest research proves that constant low temperature produces juicier, more tender meat with less shrinkage than the old method of baking in which the meat was first seared in a very hot oven, then roasted at a reduced temperature for the remainder of the cooking period.
To figure the cooking time for fowl or game multiply the weight of the fowl (after stuffing or before drawing) by the minutes per pound given,using the lower figure for large birds and the higher figure for smaller birds.
In the four cases indicated the total cooking time is given instead of the minutes per pound. Time given is based on meat at room temperature which gives the most satisfactory results. If it is chilled add 15 to 30 minutes to the total cooking time.
Poultry & Game
| Birds | Approximate Weight (pounds) | Oven Temperature | Cooking Time (minutes per pound) |
| Capon | * | 325 degrees | 22 to 30 minutes |
| Chicken,Roasting | * | 300 degrees | 30 to 45 minutes |
| Duck | * | 325 degrees | 20 to 30 minutes |
| Duckling | * | 325 degrees | 15 to 20 minutes |
| Goose | * | 325 degrees | 20 to 25 minutes |
| Grouse | * | 350 degrees | 60 to 75 minutes (Total) |
| Guinea Hen | * | 350 degrees | 20 to 22 minutes |
| Partridge | * | 350 degrees | 30 to 40 minutes (Total) |
| Pheasant | * | 325 degrees | 15 to 20 minutes |
| Quail | * | 350 degrees | 35 to 30 minutes (Total) |
| Squab or Pigeon | * | 325 degrees | 45 to 60 minutes (Total) |
| Turkey | 8 to 10 pounds | 300 degrees | 20 to 25 minutes |
| - | 10 to 16 pounds | 300 degrees | 18 to 20 minutes |
| - | 18 to 25 pounds | 300 degrees | 15 to 18 minutes |
| Wild Duck/Goose | * | 325 degrees (rare) | 10 to 12 minutes |
| - | * | 325 degrees (well done) |
15 to 20 minutes |
| Wild Turkey | * | 325 degrees | 20 to 25 minutes |
BROILING
Broiling means to cook by direct (radiant) heat from hot coals, a gas flame or an electric element. The small young chicken (1-1/2 to 2 pounds) customarily chosen for broiling cannot be satisfactorily cooked in less than 45 minutes. The variation in time is allowed for differences in size, equipment and degree of browness desired. When more than 3 broilers are cooked, allow a longer total time.
SNAPPING OUT BREAST BONE
This process makes fried or broiled chicken easier to eat, as well as easier to cook and more attractive in appearance. Cut out backbone by cutting through ribs along both sides of backbone. Remove neck and backbone, open carcass out and slit thin skin covering the breast-bone. "Snap out" the breast bone. Without breast and backbone your broiler should lie flat.
DIRECTIONS FOR BROILING
Temperature: Moderate (350 degrees)
Time: 45 to 60 minutes
Broiling Rack: About 5 inches from heat
Have chickens at room temperature. Cut into halves, "snap out" the breast bone, as directed and, working from the inside, break the three or four major joints - hip joint where leg joins body, knee joint between drumstick and thigh and two wing joints.
Brush all over with melted or softened fat. Place on heated rack, skin side down, sprinkle each half with 1/4 teaspoon salt - slightly less if butter is used for greasing. Replace rack about 5 inches from heat. Adjust heat to moderate so that after cooking about 15 minutes, the surface of the chickens will be only delicately browned. By this time the fleshly portions (sides of breast and thigh which are not in contact with direct heat) may not be browned or well cooked. Place halves supporting each other in a standing position, thus bringing these parts nearer the heat.
Turn again skin side down. Cook about 15 minutes in each position. Turn skin side up. Brush with fat any parts not satisfactorily browned. Cook about 15 minutes longer, when chicken should be browned and thoroughly cooked. During this last cooking any well browned portions may be covered by parts of other halves, thus bringing a too light portion nearer the heat.
Transfer to a warm serving platter. Pour pan drippings over chicken. Or, prepare a gravy with the drippings.
Giblets previously cooked may be finely chopped and added. Garlic or onion flavor is a delicious addition. Rub broiler rack or service platter lightly with a freshly cut surface of either seasoning. Or simmer a bit of the seasoning in the gravy, then remove it before serving.
If chicken won't lie flat, cover with a heavy lid or wire rack.
The cooking time can be shortened by placing the bird closer to the heat with fair results, although the appearance of the cooked bird is less attractive. Allow 1/2 fowl per person.
TO CUT A CHICKEN FOR STEWING, FRICASSEEING OR FRYING
Clean and draw chicken as for roasting. Using a sharp knife, cut the skin and flesh between the legs and body, bend legs back far enough to snap the hip joints, then cut through the tendons to these joints, taking off the second joint and drumstick from each side in one piece. Separate thigh and leg at the joint. Break the wing joints and cut off the wings. Cut from breast bone following the ribs to the wing joints. Holding the breast bone firmly with one hand and back bone with the other tear them apart. Starting with knife at right angle to upper part of breast bone cut back as far as the wing joint. Split into halves, if desired. Cut back into halves.
LESS TENDER POULTRY MEATS
Birds over 1 year old have varying amounts of connective tissue. Moist heat is necessary to soften this tissue and make the meat palatable.
Moist heat methods used for fricasseeing (same as braising or pot roasting in other meats), stewing, simmering and steaming. Dry heat may be used (roasting, frying or broiling) but it must be either preceded or folowed by a moist heat method.
FRICASSEEING
Fricasseeing means to brown the meat in a small quantity of fat and then to cook slowly (simmer) in a covered utensil in the meat juices or in added liquid (milk, cream, vegetable juice, wine).
Cut the chicken into serving pieces. If desired rub thoroughly with seasoned flour. Brown in a small quantity of fat. Add 1/2 cup liquid (water, milk, cream, stock, etc.). Add more liquid if necessary during the cooking. Add 1/4 teaspoon salt per pound of poultry. Cover tightly and either simmer until tender or transfer to slow oven (300 to 350 degrees) and bake until tender, 1 to 2 hours. Vegetables may be added during the cooking.
STEWING
Stewing means to cook by simmering in a large or small amount of water depending upon the dish to be served. The meat of chicken cooked this way is used for creaming, a la king, a la Newburg, pie, frying, for pressed chicken, salad, sandwiches, shortcake, soufflés, timbales, stew, etc.
STEAMED CHICKEN
Steaming means to cook in steam with or without pressure. This method is used when it is particularly desirable to retain the shape and preserve maximum of juices within the meat. Steaming requires slightly longer than stewing or simmering. A pressure cooker may be used in which case the cooking time is considerably shortened (1/3 to 1/2 the time). Poultry cooked by steaming is used in the same manner as stewed chicken.
Frying means to cook in fat, either deep fat or a shallow layer 1/2 to 1-inch deep. Cut chicken into serving pieces;
split chicken, 1 to 1-1/2 pounds, lengthwise into halves;
split chicken, 2 to 2-1/2 pounds, lengthwise and crosswise to serve 4;
2-1/2 to 5 pounds, cut as for fricassee to serve 6 to 8.
Wash pieces and dry to prevent spattering when placed in hot ft. Chicken may be fried without coating or it may be dipped into bread crumbs, eggs and bread crumbs; cornmeal and flour mixture; cracker crumbs or flour.
When using corn meal, apply a light coating. Too much will make a dry, hard crust. Heat enough fat in a deep heavy skillet (3 to 4 inches deep or a chicken fryer) to have a 1/2 to 3/4-inch layer. Use 2 skillets if several chickens are to be fried. Any kind of fat may be used. If butter flavor is desired, use 1/3 as much butter as other fat or, after browning, place bits of butter on top of chicken pieces. The melting butter will penetrate and flavor the meat.
Brown the chicken lightly in hot fat, then reduce heat and either add a little water or cover the skillet closely and cook slowly until tender, 30 minutes to 1 hour, depending on size of chicken. Simmer gizzard and heart in water until almost tender before frying. Liver requires only a few minutes of cooking.
Put thick meaty slices of chicken in the pan first. Best results are obtained if pieces are not crowded, especially if a thick coating is used.
OVEN METHOD
Fry until thoroughly browned and then transfer to a casserole or covered roasting pan. Bake in slow oven (250 to 300 degrees) 1/2 to 1 hour.
DEEP-FAT FRYING
Chicken coated with egg and crumbs is best fried in deep fat. Cook in hot fat (370 degrees) at least 3 inches deep for 10 to 30 minutes, depending on size of pieces.
Unless the chicken is very young and the pieces small, results are most satisfactory if the chicken (cut into serving pieces) is steamed or stewed until nearly tender. The deep-fat frying then serves to give a crisp brown covering and to reheat the chicken.