poultry:

Chicken, duck, turkey …. any domesticated, farmed feathered animal is known as poultry

But a paltry meat it is not.

Cooked correctly each has its own uniqueness. Here are a few quick tips before you get into the recipes:

• when roasting place herbs or other flavourings under the breast skin to add flavour, garlic cloves, sage leaves, etc or just softened butter, for extra moisture and flavour

• when roasting cook your stuffing separately, fill the cavity with a peeled onion, a bunch of herbs, etc to get flavour. The stuffing can be wrapped as a roll in buttered tin foil, this insures thorough cooking and has the benefit of extra stuffing!

• when roasting chicken or turkey, halfway through the cooking time cut the skin that connects the legs to the breast and pull the legs open. This will allow the heat to penetrate through to the hip bone area, and cook it thoroughly but without the breast meat from drying out

• when roasting duck, an average duck (2kg) can yield as much as 750ml of fat. Allow for this when choosing the roasting tray size. This rendered fat, should be strained and chilled and used for frying.

recipes links:

• chicken chasseur

• coq au vin (refined version)

• coronation chicken

email chef@tallyrand.info