cooking menu bird
Since everyone loves the bird, I tried select the most valuable tips and secrets for you cooking poultry. They will help to cope with chicken, quail, turkey and duck. Aromatic stew broth grilled chicken meat – the taste of it all gastronomic diversity depends on craftsmanship mistresses!
Contents
Quail
Baked quail is not a cheap pleasure. So as not to spoil tender quail meat before baking or roasting birds must be (!) pickled!
Scallops and paws
Most housewives give these “parts” to pets, and between from scallops and paws, you get a tasty and healthy broth. Of course, they will have to cook longer than the bird, but the result worth it. The dish is considered a delicacy in many countries and is worth quite expensive in high-end restaurants.
- Defrost correctly!
How do you defrost a bird? Surely not in the fridge! BUT, Meanwhile, this is an important condition! Deep freeze foods will tastier if they are not thawed at room temperature. Let be cold water is better, but not a kitchen table.
- Art of stuffing
Never try to stuff the bird with the filling very tightly. So, the meat will not be fried! In general, for baking, I advise you to purchase meat thermometer. Very comfortably!
- Do not throw away duck fat!
Even I, the opponent of all fat, I advise you not to throw fat from ducks. It very tasty fried eggs, vegetables. Freeze portioned and use as needed.
Time for turkey!
Do not be afraid to bake whole turkey. It will be baked if correctly calculate the time. Chefs recommend multiplying every a pound of weight for 18 minutes. Want to speed up the process by an hour, hold a bird in a salt marinade.
- Surprise your loved ones
Make friends with unusual ingredients: celery and almonds. Both give the broth an unusual taste. Good combined with poultry and peanut butter.
Of course, these are far from all “bird secrets”. Drop in more often to the site, I will definitely add new subtleties.
