Poultry & Game

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Chicken and turkey suit everyday and special occasion meals while other birds are generally reserved specially for the latter. Select young tender birds for quick cooking such as stir-frying and grilling and older birds for slow, moist methods, like stewing, which will help to tenderize the flesh and draw flavour from the bones. Ask your butcher for help with selection advice.

Bird	What to Look For	Cooking Methods
Boiling Fowl	Lean breast with firm breastbone Slightly mottled skin Flesh a little darker than chicken	Braise, stew, casserole, boil, poach, steam
Chicken	Creamy-white smooth skin, should look fresh and moist	Roast, pot-roast, braise, casserole, steam, poach, pan-fry, deep-fry, stir-fry
Duck	Supple, waxy looking skin Dry appearance Long body with slender breasts	Roast (whole) Pan-fry, grill (breasts) Use fat for roasting potatoes
Goose	Plump breast with flexible backbone Light coloured waxy skin Yellow fat in body cavity	Roast, pot-roast Braise, stew (portions)
Grouse	Moist fresh-looking skin Deep red flesh, with no “shot” damage	Roast, pot-roast, braise, casserole, stew
Guinea Fowl	Long lean breasts Golden skin and fat, dark coloured flesh	Bard and roast, pot-roast, casserole
Partridge	Plump, pale coloured, soft flesh Obvious gamey aroma	Roast, pot-roast, braise, casserole, stew
Pheasant	Good even shape with no “shot” damage Limbs intact and not broken Strong gamey aroma	Bard and roast, stew, braise
Poussin	Moist creamy-white skin Plump legs and lean breasts	Roast (whole)	Grill, barbecue (spatchcock)
Quail	High proportion of meaty flesh to bone Good round shape, plump flesh	Roast, pot-roast, braise, casserole, grill, barbecue (spatchcock)
Rabbit	Even covering of flesh and rounded back Lean, moist, pale pink flesh Very little visible fat	Pan-fry, grill, roast, braise, stew, casserole
Turkey	Plump, well rounded breast and legs Moist skin with no blemishes Very little odour	Roast (whole) Roast, braise, casserole (portions) Stir-fry, pan-fry (breast meat)