Because chicken and turkey are lean, tender meats, cooking in fat is an appropriate and popular way to prepare them.The procedures for sautéing and pan-frying meats apply to chicken as well. Also, please note the following guidelines that apply particularly to poultry and game bird items.
Tender game birds and specialty poultry items may also be cooked by sautéing or pan-frying. For most game birds, only the breasts are usually cooked by these methods. The legs are small and have more connective tissue, so they require longer cooking. They are often braised or roasted until tender and served as garnish for the breast, either bone-in or as boneless meat.
For lean items, such as squab, partridge, and quail, the breasts are best if not cooked well done but kept somewhat pink inside, or even rare, to preserve moisture. Breast of pheasant and guinea may also be served with a little pink in the interior, although because this meat is so similar to the white meat of chicken, many customers may prefer it well done.
Dark red poultry, such as ostrich and emu steaks and breast of duck, are also lean and most often served medium to medium rare. Remember, however, that the minimum safe temperature for ostrich and emu is 155°F (68°C). Refer to page 29. Duck breasts present a special case for pan-frying because of the heavy layer of fat between the skin and the meat. Pan-fried duck breasts are started skin side down and cooked until much of the fat has rendered and the skin is crisp.This will take several minutes, or most of the cooking time.To finish, they are turned over and cooked skin side up for just a few moments, until they reach the desired doneness.
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