2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Poultry has a softer texture than other meats, is not greasy, is easily digestible.
Here are some tricks in its preparation and how it should be served:
- Frozen birds are thawed at room temperature, and only as long as necessary to clean and slaughter. They do not thaw in boiling water because their taste deteriorates;
- Poultry becomes tastier if before cooking it is sprinkled everywhere with lemon juice, salt and pepper and left for 20-30 minutes;
- When the birds are cooked whole, they are served in portions together with the bones. In each portion put 2 pieces - one of the breast (white meat) and one of the legs or back (dark meat);
- Roasted stuffed birds get a particularly spicy taste if chopped boiled chestnuts, cream, raisins and a little rum are added to the filling;
- When a poultry dish is included in the menu, no fish dish is served and vice versa;
- Dishes of young birds are served with white or light pink and well-chilled wines. Older and game birds are served with room-temperature red wines.
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