Different methods of cooking

• Poultry - is a versatile meat that is suited to many different methods of cookery
• Frying - the common and easiest method of cooking poultry
• Shallow frying - suitable for the most tender and best quality cuts of poultry, such as supremes or sauted pultry cuts
• Deep frying - can be used for coated poultry portions, such as crumbed Chicken Kiev or a tempura batter for Japanese-style chicken
• Roasting - an excellent method of cooking whole poultry. It is recommended to stuff the bird for increased flavor and truss for a compact shape that is easier to carve
• Broiling - the poultry is cooked over live coal
• Braising - the pieces are sprinkled with flour to coat them, browned in hot fat, then simmered or baked in a covered pan with or without a small amount of liquid
• Stewing - a poultry more than a year old should be cooked slowly in water to soften the tough connective tissues