Other Cooking Methods

With its dark and light meat, rich or delicate according to choice, there’s scarcely a cooking method that doesn’t suit poultry. Breast of chicken or turkey can be baked en papillote—in a case of parchment paper or foil with herbs and garlic, quick cooking vegetables such as scallions, shallots, or leeks, a spoonful or two of wine, a knob of butter, and a slice of lemon. Steamed poultry is even simpler and produces little fat, but without generous seasoning it can be bland. At the other end of the calorie scale is the characteristic deep-fried chicken of the southern United States, now found as fast food practically worldwide.