How to Buy and Prepare Poultry

Name: How to Buy and Prepare Poultry
Ingredients: Since only new poultry are suitable for roasting, it's essential to know its age. Old poultry have sharp spurs, while young ones have rounded spurs. Whenever possible, marinate the poultry overnight to make the meat more flavorful. Remove them from the refrigerator 1 hour before putting them in the oven or cooking. Older poultry with tougher meat should be marinated in a warm mixture of olive oil, seasonings, and wine. Pour this mixture over the poultry and let it sit at room temperature for 8 hours (or in the refrigerator overnight) while frequently basting. Frozen poultry will remain tender if thawed completely. As for chicken pieces (thighs or breast), they can be fried without prior thawing, but always in a covered pan. If a roasted poultry's fat begins to burn, baste it with 1/4 cup of water or chicken broth. The best way to remove a poultry from the roasting pan is with your hands, using rubber gloves. To turn a roasted poultry, use two wooden spoons instead of skewers, to prevent the skin from tearing and the juices from dripping.

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Since only new poultry are suitable for roasting, it's essential to know its age. Old poultry have sharp spurs, while young ones have rounded spurs. Whenever possible, marinate the poultry overnight to make the meat more flavorful. Remove them from the refrigerator 1 hour before putting them in the oven or cooking. Older poultry with tougher meat should be marinated in a warm mixture of olive oil, seasonings, and wine. Pour this mixture over the poultry and let it sit at room temperature for 8 hours (or in the refrigerator overnight) while frequently basting. Frozen poultry will remain tender if thawed completely. As for chicken pieces (thighs or breast), they can be fried without prior thawing, but always in a covered pan. If a roasted poultry's fat begins to burn, baste it with 1/4 cup of water or chicken broth. The best way to remove a poultry from the roasting pan is with your hands, using rubber gloves. To turn a roasted poultry, use two wooden spoons instead of skewers, to prevent the skin from tearing and the juices from dripping.

Ingredients

1
Since only new poultry are suitable for roasting, it's essential to know its age. Old poultry have sharp spurs, while young ones have rounded spurs. Whenever possible, marinate the poultry overnight to make the meat more flavorful. Remove them from the refrigerator 1 hour before putting them in the oven or cooking. Older poultry with tougher meat should be marinated in a warm mixture of olive oil, seasonings, and wine. Pour this mixture over the poultry and let it sit at room temperature for 8 hours (or in the refrigerator overnight) while frequently basting. Frozen poultry will remain tender if thawed completely. As for chicken pieces (thighs or breast), they can be fried without prior thawing, but always in a covered pan. If a roasted poultry's fat begins to burn, baste it with 1/4 cup of water or chicken broth. The best way to remove a poultry from the roasting pan is with your hands, using rubber gloves. To turn a roasted poultry, use two wooden spoons instead of skewers, to prevent the skin from tearing and the juices from dripping.