Marinating Poultry and Game Birds

Given the tenderness of poultry, marinating might seem unnecessary, but marinades also add flavor to a dish. Light marinades, based on white wine with plenty of spices, are perfect for white meats, while more traditional red wine marinades can be used for duck and goose. Barbecue sauces are sometimes used to marinate poultry before cooking, and even a short soaking in olive oil, lemon juice and herbs can be beneficial. The bird should be turned often in the marinade.

Marinades come into their own with game birds. Braises and ragouts of dark birds such as grouse and quail are incomparable when thoroughly imbued with a concentrated cooked marinade of red wine and herbs. There should be sufficient marinade to cover the poultry pieces, or small birds, when they are put into a deep bowl. The marinade is used later to baste the bird during cooking or to make a sauce.