Roasting, Pan-Roasting and Pot-Roasting

Here I introduce you to your first three poultry cooking techniques. Roasting is simple but each type of bird has slightly different requirements, and you must allow some time for the bird to rest before carving it. Pan-roasting is used for cooking smaller joints of poultry. First you fry them in a pan to colour them and seal in the juices, then you transfer the joints to the oven to finish the cooking. To pot-roast, you sear the bird in a pan, then slow cook it, covered, and with minimum liquid. Finally, you remove the lid to allow the meat to colour.