Braising Poultry

Designed for tough well-flavored meat, braising is ideal for boiling fowl, mature geese or turkey, and old game such as pheasant. Birds are usually left whole but if very large they may be cut into pieces. With old birds, marinating is critical for tenderizing and adding flavor. The bird is browned before being moistened with a complex mixture of wine, stock, garlic, shallot, herbs and a mirepoix of diced vegetables. After straining, other ingredients are added to the sauce to give the braise its individual character. These vary from the standard onions and mushrooms with bacon, to turnips (classic with duck), artichokes and onions (good with turkey), and garlic (with duck or goose).