2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Poultry dishes are not only delicious, but also quite useful because they contain large amounts of nutrients, minerals and trace elements. They are easily digestible and are suitable for dietary and children's nutrition. In addition, they are easy to prepare and have a great taste and aroma. They are also suitable for the most demanding taste, and of course they must be properly flavored and cooked.
All types of birds can be cooked in the oven with good success. Roasting them is more appropriate because of the smaller and softer connective tissue that the meat has. Younger and fat birds are preferable, and if they are old, they are pre-cooked or stewed. If they are wild, they are pre-marinated in yogurt.
Before roasting birds are cleaned, washed and shaped. Bake whole or in portions, with or without filling. For the stuffing we can choose depending on the bird, whether it is with rice, mushrooms, apples or chestnuts.
Once formed, the bird is salted, placed in a pan and watered with fat. Bake at 250 ° C until golden brown. Before baking, the skin of the breast can be loosened and smeared with herbal oil mixed with spices and garlic for additional flavor.
If the birds are more fat, they should be removed during the cooking process. If possible, remove larger accumulations of fat in the cavities of the body and neck. Punch the skin so that the remaining fat will melt and drain during cooking. Grease the fragile, smaller and wild birds with plenty of oil on the outside so that their meat does not dry out. You can also cover them with bacon or bacon.
After the bird blushes, add broth or water and reduce the temperature to 200 ° C. Drizzle with the natural sauces from the pan every 10 minutes. If a brown crust forms too quickly, cover the bird with foil.
The well-roasted bird has a reddish crust and a soft and juicy inside. The roasted poultry meat, after being formed into portions, is drizzled with the roasting sauce and served with a garnish of french fries, stewed rice or sauerkraut. And the stuffed birds are served with some of the stuffing.
In addition to roasting, birds can become juicy and delicious by sautéing. It is a combination of frying and seasoning and is suitable for pieces of poultry and for smaller whole birds. Before frying poultry meat dry it well to get an even golden color. Heat equal amounts of oil and butter in a pan, add the meat and fry on high heat. The goal is to make it golden brown everywhere, so turn it over a few times. Add the liquid and spices that are prescribed in the recipe and after it boils, stew it on low heat until the meat is ready.
Sauteed poultry you can serve with the thickened own sauce or add butter or cream for a richer taste.
Older and extractive-rich birds are more suitable for suffocation. They can be used to prepare stews, goulash, kebabs, ragout and poultry with vegetables (peas, okra, potatoes, paprikash, cabbage, spinach, mushrooms). Old birds are stewed in broth and butter after frying.
It is most important to assess the degree of readiness of the poultry meat and the vegetable preparation to reach culinary readiness at the same time. Once they are ready, the stewed birds can be served with light sauces and garnish of stewed rice, stewed vegetables, mashed potatoes, etc.
Regardless of the way preparation of birds they remain one of the favorite dishes in modern cuisine.
See more of our delicious suggestions for cooking quail, how exactly to make a delicious duck or yurd.
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