Foods, their selection and preparation

Prompt cooking after defrosting is prefer¬ able, but defrosted ready-to-cook birds can be wrapped loosely in waxed paper and held at 32° to 40° F. for 24 hours before cooking, if necessary. Principles of Cookery. The basic prin¬ ciples involved in cooking poultry are ex¬ actly the same as in all meat cookery. As shown in Chapter XIV, high temperatures have little place in meat cookery, since intense heat hardens and toughens protein, shrinks the meat, and squeezes out the juices. This is just as true with poultry as with other meats. On the other hand, low to moderate cooking temperatures are best, regardless of the kind or age of the bird, or the method of cooking. Low to moderate heat is economical of both poultry and fuel, cooks the poultry uni¬ formly, makes it tender, and keeps it juicy. Also, like other meats, poultry should be cooked according to its tenderness, which is dependent upon the age and fatness of the bird. In general, tender birds may be cooked by dry heat, while less tender ones must be made tender by moist heat. Young, wellfatted, tender birds are best when cooked by [229] broiling, frying, and open-pan dry roasting; young birds which are very lean, and mature birds past their prime for tenderness yet not in the stewing class, are best when cooked by braising in a covered frying pan, casserole, or covered roaster. Very old birds need long, slow cooking, covered with liquid or steam; and are best, therefore, when cooked by stewing. These two basic principles, cooking at low to moderate temperature, and cooking ac¬ cording to tenderness (age and fatness), hold for fresh-chilled, frozen, and smoked poultry. There is no difference in the cooking of freshchilled and frozen-defrosted birds. METHODS OF COOKING By using the foregoing principles the va¬ rious types of poultry may be broiled, fried, roasted, braised, stewed, or steamed. Many poultry dishes are variations of these methods. In some cases, also, poultry dishes may be made after precooking by one of these methods. For example, creamed chicken and its many variations are made from fowl which first has been cooked by stewing. Broiling. For broiling, use a tender young bird (see page 223). It may be left whole, split in halves, or cut into quarters. Breaking the joints and removing the wing tips make it easier to manage on the plate. The bird should be wiped as dry as possible, brushed with melted fat, and placed on the broiler rack with the skin side away from the heat. Place the broiler pan five or six inches from the heat, if possible. Under no condi¬ tion should the top of the bird be less than four inches from the heat. Broil at moderate temperature for slow, even cooking. Turn the bird several times (about every 10 min¬ utes) as it browns gradually, basting fre¬ quently with the pan drippings or with other fat. Cook until tender, nicely browned, and evenly cooked to the bone, the time depend¬ ing upon the thickness and weight. A twopound chicken will require 30 to 45 minutes. A combination method of broiler and oven is better for larger birds. A four-pound tur¬ key will require one hour to one hour and 15 minutes; a one-pound squab, about 40 minutes; a one-and-one-half-pound guinea, about 45 minutes; and a two-pound duck¬ ling, 35 to 45 minutes.