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For Smaller Birds, Cooked by any Method

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Doneness of smaller birds is determined in the following ways.
  1. Looseness of joints. The leg moves freely in its socket.
  2. Clear juices. Juices inside the cavity of a roasted bird are clear yellow rather than cloudy and red or pink.
  3. Flesh separating from bone. Muscles begin to pull away from bones, especially breastbone and leg bones. Excessively shrunken flesh means it’s overcooked and dry.
  4. Firmness to touch. Test with finger pressure as you would a steak. This method is especially useful for sautéed boneless chicken breasts.
  5. As for large roasted birds, testing with a properly calibrated thermometer is the most accurate way to determine doneness. Minimum temperature is 165°F (74°C).

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