Poaching Poultry

Poaching is a good method of cooking mature birds, particularly white-fleshed ones, as it tenderizes the meat and the juices yield a superior sauce. If you are adding a stuffing, the cavity must be closed properly when trussing to prevent leakage. Old birds should be blanched first to clean and whiten them, but younger birds and those with dark flesh need no preparation.

With poached poultry, it is common for the vegetables to be cooked with the bird, and all poaching recipes are related to the classic Poule au pot. Other vegetables such as mushrooms, cabbage or turnips may be added and the dish made more substantial by adding bacon or sausages. Flavorings such as wine or vinegar, and aromatics such as saffron or star anise (for duck), can be added during cooking. When a sauce is made, a dish such as Rice pilaf or pasta is the classic accompaniment.