How to Cook Poultry

There are 3 basic technique for cooking poultry in top of the stove : braising, range-top roasting and pan-frying.

a. Braising : This method of first browning then cooking in liquid is particularly good for bone-in pieces or whole birds.

How-to : Preheat pan over medium-high heat for 3 to 5 minutes. Cook poultry on all sides until brown. Add ¼ cup liquid (water, wine, broth) or as required by recipe. Cover; when it boils ,then heat to low and cook according to the chart.

Poulty - Minutes per pound

Chicken

• whole, halves, quarter - 20 minutes
• serving pieces - 20 minutes
• boneless breast - 15 minutes

Turkey

• Whole breast, bone-in pieces - 20 minutes
• Boneless "steak" or fillets - 15 minutes

Cornish game hens

• whole, halves - 25 minutes

Duck

• Whole, halves, pieces - 30 minute

b. Stovetop roasting : Use this method for whole birds or bone-pieces that you might otherwise roast in oven.

How-to : Preheat pan 3 to 5 minutes over medium heat. Cook poultry on all sides until brown. Meat may stick, but will loosen as browning continues. Turn gently, using a spatula to loosen skin without tearing. Do not add liquid (unless recipe requires). Cover; when it sizzle, turn heat to low and cook according to chart.

Poultry - Minutes per pound

Chicken

• whole, halves, quarters - 25 minutes
• serving pieces - 20 minutes
• boneless breasts - 15 minutes

Turkey

• whole breast, bone-in pieces - 25 minutes
• stuffed breast - 30 minutes
• boneless "steaks" or fillets - 15 minutes

Cornish game hens

• whole, halves - 30 minutes
• whole, stiffed - 30 minutes

Duck

• whole, halves, pieces - 30 minutes

To test for doneness, especially when roasting whole poultry, stuffed or unstuffed, use an instant meat thermometer. When inserted in meaty part of thigh, thermometer should register 180 to 185 degrees. Center of stuffing should be at least 165 degrees.

c. Pan-frying

How-to : Heat pan to medium high. To tell when the pan is properly preheated, splash a few drops of water on the surface. If the drops bead and dance, the pan is ready to use. Add chicken pieces, pressing them against bottom and sides of pan. For a healthier option., remove skin and fat before cooking. Meat may stick, but will loosen as browning continues. Place lid on pan slightly ajar. When meat loosens, turn and fry until golden brown about 10 more minutes.

Poultry Cooking Tips :

1. Never undercook chicken.
2. Juices should run clear when the meat is pierced with a fork.
3. Carefully wash hands, knives, cutting boards and any utensils that uncooked poultry may come in contact with. This cuts the risk of contaminating another dish with salmonella bacteria, sometimes found on raw poultry.