1. Poultry is used in fine dining, fast food, and everything in between. Examples of poultry include turkey, chicken, duck, and goose. Goose is commonly prepared during the holiday season. 00:06
2. Chef Bryon recommends purchasing poultry from butchers, as their products are more likely natural and ethically raised. He suggests purchasing humanely raised, antibiotic and hormone-free poultry varieties whenever possible. 00:41
3. When a chicken, or any other type of poultry is lying face-up on a cutting board, the breasts, wings, and drumsticks are easily visible. Flip the bird over, so that it is lying face-down on the cutting board. The spine runs down the center of the bird. The drumsticks connect to the thigh portions behind, which should now be visible. After carving the bird, the carcass can be used to create a stock. 01:06
4. Poultry is a notorious carrier of Salmonella, and needs to be handled properly to avoid contamination. Make sure to keep your workstation clean. If a mess is made, wash, rinse, and sanitize the area immediately. After handling raw poultry, be sure to wash your hands before handing any other food product of kitchen tool. This can lead to cross-contamination. Raw poultry should not sit out for more than an hour. Prior to preparation, raw poultry should be kept in a refrigerator. 01:47
5. Poultry should be cooked to an interior temperature of 165 degrees. When inserting a meat thermometer to check for doneness, insert it through the drumstick and into the thigh, being careful not to rest the probe portion of the thermometer against a bone. Poultry can also be tested for doneness by checking for firmness, or cutting through the meat. 03:24
6. Trussing a bird refers to securing the drumsticks and wings to the body of the bird with twine. After trussing, the bird can be roasted whole. Score the skin of the bird with a chef’s knife and season as desired. Chef Bryon recommends using oil, salt, pepper, herbs, and spices. Garlic, lemon, and onion can be stuffed under the skin of the bird or into the bird's cavity. Chef Bryon also recommends cooking poultry in the oven at 300 degrees. Higher temperatures may result in overcooked and often burnt outsides, but underdone insides. Lower temperatures require longer cook times. 04:25
7. Poultry can be grilled, sauteed, or confit. Confit refers to cooking something in fat. The dark meat is the most common portion of the bird used to confit. Poultry can also be sous-vide, where it is placed in a vaccum-sealed bag and cooked in a water bath. Poultry carcasses can be used to make stocks. Add the carcass along with any additional bones to a pot of water. Add vegetables and herbs, as desired. Bring the contents of the pot to a boil, then turn the heat to low and simmer for a few hours. 05:41
What You'll Need
- Chef's knife
- Cutting board
- Meat Thermometer
Chef Bryon refers to duck confit in this tutorial. To learn more about the confit process, visit Chef Joshua Laskay’s “The Basics of Confit” tutorial located at the bottom of the page.
To learn more about choosing natural and humane meats, visit Chef Kelly Boyer’s “Understanding Seasonality, Sustainability, And Local Sourcing” tutorial located at the bottom of the page.
To learn more about preparing, roasting, and carving poultry, visit Chef Brandon Boudet’s “How to Prepare and Roast a Turkey,” and “How to Carve a Turkey” tutorials and Chef Bryon's "How to Truss a Chicken" tutorial located on the bottom of the page. These techniques can be applied to all types of birds, as they have similar anatomies.
White meat refers to the breast meat, while dark meat refers to the meat from the drumsticks and thighs.
To learn more about the sous-vide process, visit Chef Robbie Arnold-Starr’s “How to Sous-Vide” tutorial located at the bottom of the page.