Poultry Cooking Tips

How to Broil and Grill
• Broil on rack 6 inches (15.24cm) from heat. Always broil the bone side first.
• Turn the meat at least once.
• Always leave the skin on during cooking. The skin seals in the juices, making the meat very tender. Cook until skin is crispy.

• Poultry is done when the juices run clear and the meat is no longer pink. For large birds, use a meat thermometer – It should register 180°F (82°C) in the thigh and 165°F to 170°F (74°C to 77°C) for the breast.
• Boneless birds cook in about half the time of bone-in birds.

How to Roast
• Preheat oven for at least 10 minutes
• Roast breast with skin side up.
• Use an instant-read thermometer. Insert halfway into roast, making sure not to touch bone.
• Always allow poultry to rest 10 to 15 minutes after cooking before slicing. Cover loosely with a tent of aluminum foil.
• Allow an extra 20 minutes if the bird is stuffed. Stuffing should register at 165°F (74°C).
• For more tender meat and to minimize shrinkage from loss of moisture, use a moderately slow oven temperature of 325°F (163°C).

How to Sauté
• Do not add water or cover
• Use a small amount of oil or butter.
• Cook quickly over medium-high heat, with sufficient moisture to prevent tough poultry.
• Remember: boneless, skinless poultry is easy to overcook, so watch carefully and keep moist.
• White meat cooks faster than dark meat, so be sure to separate the parts. Add white meat approximately 5 minutes after the dark meat.

Marinating
• The best way to marinate poultry is to place it in a resealable plastic bag with the marinade and refrigerate. Be sure to squeeze out as much air as possible and turn the bag several times.
• Whole chickens can take up to 12 hours to marinate; while boneless skinless pieces take a quarter of that time.
• Always refrigerate poultry while it is marinating. Letting them stand at room temperature invites bacteria.