Braising

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
A moist-heat cooking method, braising may be used to tenderize tough poultry products. Also, as for veal and pork, it can be used to provide moistness and flavor to tender poultry items. Coq au vin, the well-known braised chicken in red wine, was originally made with a tough old rooster (coq), but today the same recipe is applied to tender young chicken.

The braising method is explained in detail in Chapter 14. Review before beginning this section. Poultry products are braised using the same procedures as for meats, except that mirepoix is frequently omitted. Other flavoring ingredients may be used instead, depending on the recipe. Method 1 of the basic braising procedure is used more often than Method 2.