Dishes from Poultry

Once, poultry meat was considered a delicacy, and game was served at noble tables on special occasions. Now, preparing poultry dishes is normal for everyday menus. There are many recipes for second courses made from duck, chicken, turkey, goose, and grouse.

Poultry meat has little intramuscular connective tissue, and there is the least in the breast. Therefore, it is softer and more tender than meat from animals, especially in broiler chicken.

Poultry dishes pair well with any side dish, and they can be prepared in various ways: boiled, fried, stewed, baked, including in foil.

Several Tips

1. Before cooking, it is advisable to marinate poultry meat. This will shorten cooking time and remove the specific smell from goose and duck.
2. Instead of vinegar for marinating, it is better to use dry white wine.
3. If you moisten the bird with cold water before finishing cooking, its skin will become crispy. And if you want the bird to brown well, brush it with sour cream before baking.
4. When stuffing the bird, do not pack the filling too tightly, otherwise, the skin may burst when heated.
5. If the bird has browned enough in the oven but is still not cooked through, cover it with foil or damp parchment paper.
6. If you want to remove some fat from goose and duck, pierce the excessively fatty parts of the carcass during cooking with a fork.