Different cuts & methods

• CHICKEN WINGS


  • Can be cut smaller into portions called as wing tip, winglette, and wing drumette or lollipop
• CHICKEN BREAST


  • Can be used in dishes like chicken cordon bleu
  • Can be divided further into two, depending upon the recipe requirement
• WHOLE CHICKEN LEG


  • The drumstick and the thigh are still intact
  • Different from the leg quarter because the portion of the back is not included
• CHICKEN THIGH AND DRUMSTICKS


  • Whole chicken leg that is cut at the knee joint to obtain the drumstick and the thigh
  • Drumsticks are usually fried, whereas, thighs are usually cooked in stews and other dishes
• ROASTING


  1. Cook the whole poultry

  2. Add flavor and unique taste by stuffing with desired ingredients

  3. Over-roasted turkey is usually served during Thanksgiving Celebration in some countries

  4. Young birds are preferred to be cooked whole because of their tender flesh

  5. The skin and fat present in young birds form a coating that conserves, preferably boneless
• SAUTÉING


  1. Gives the poultry a nice brown color with a little fat added

  2. The cuts should be small and preferably boneless to achieve a desirable quality of poultry dish
• PANFRYING


  1. Use more fat than sautéing

  2. Low to moderate temperature should be observed to keep surface of larger pieces (usually breast and thigh) from over-browning before the center reaches doneness
• DEEP-FAT FRYING

  1. Common and the most popular method of cooking poultry

  2. The two forms of poultry are deep fried and croquettes
• BRAISING


  Cook the cut up poultry slowly in a small amount of liquid in a covered pot, usually with added ingredients