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    • #237340
      Avatar for LissLiss
      Keymaster

      Kitchen Hints – Poultry

      Truss turkeys, chickens and other meats with dental floss. It
      won’t burn and it is very strong.

      Truss the bird with dental floss when grilling. Dental floss does
      not burn and is very strong.

      Chicken
      After flouring chicken, chill for 1 hour. The coating adheres better
      during frying.

      If you want to stew an old hen, soak it in vinegar for several hours
      before cooking. It will taste like a spring chicken.

      Remove skin from chicken before cooking. If you remove the skin
      after cooking, the fat from the skin will be absorbed by the meat as
      it cooks.

      For golden brown chicken every time, put a few drops of yellow food
      coloring in the shortening before it has heated.

      Defrost frozen chicken by soaking in cold water that has been
      heavily salted. The meat will be pure white and very tasty.

      Tenderize chicken and other fowl by rubbing them inside and outside
      with lemon juice after cleaning and before dressing.

      To prevent roast poultry from sticking to the pan, simply place it
      on a row of celery stalks and carrot sticks you’ve tossed with a
      little salad oil, then roast as usual – no roasting rack needed.

      Use leftover pancake batter to coat chicken for frying.

      For golden brown chicken every time, put a few drops of yellow food
      coloring in the shortening before it has heated.

      After flouring chicken, chill for 1 hour. The coating adheres better
      during frying.

      Turkey
      With a basting needle, inject the raw turkey around the breast and
      thighs with 1/4 pound melted butter. You will have a juicier bird.

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