Wayne Gisslen

Simmered Fowl

Preparation info
    • Difficulty

      Medium

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

This preparation and the variation that follows are usually not served as is. Instead, they are the basis for other recipes that call for simmered or cooked chicken or turkey and for chicken or turkey stock or velouté. The cooked meat can also be used for chicken or turkey salads.

Ingredients

U.S. Metric Ingredients
3

Method

Procedure

  1. Truss the fowls. This step is optional but recommended because it keeps the chicken from falling apart, especially if you are cooking more than one in the pot.
  2. Place the fowls in a stockpot.
  3. Add boiling water to cover and return to a boil. Skim the scum carefully.
  4. Add the mirepoix and sachet.
  5. Simmer until the fo