Poultry - chicken, turkey, goose, duck

The roasting time of poultry depends on the size

Poultry - chicken, turkey, goose and duck is more fine-grained than beef or pork. The meat of young animals is very tender. Older poultry is therefore usually cooked and makes a strong broth. The meat of males is fuller in flavor, the meat of females is more tender. Low-fat poultry is particularly suitable for diet foods if the correct cooking method is used.

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Cooking geese and ducks

The meat of Geese and ducks is quite high in fat. The fat content is reduced by pricking the particularly fatty parts of the goose or duck several times with a fork during the roasting process. These spots are located on the clubs and at the base of the wings. If you skim off the excess fat from the sauce, the dish will be even more digestible and lower in calories. This fat can be used to make goose or duck fat.

Goose and ducks cooking time

The roasting time for geese and ducks is between one and a half and two hours, depending on the size. You can achieve a nice, crispy skin if you remove the lid from the pan 30 minutes before the end of the cooking time and continue roasting the goose or duck in the open container. A special method is to take the poultry out of the pan 30 minutes before the end of the cooking time, brush with salt water and only continue cooking on the oven rack. In the meantime, the sauce can be bound.

Chicken and turkey cooking time

Young chickens or turkeys are particularly suitable for roasting, deep-frying and grilling. Whole poultry takes around 1 hour to cook (depending on the size of the poultry). Older chickens (soup chickens) should better cook them into stew. Your meat can then also be used for ragout or salads. An unfilled turkey needs around 50 minutes of cooking time per kilogram, a filled turkey around 60 minutes.

Roasting a turkey requires a little experience. Remove the seven tendons from each leg of the turkey. This prevents the meat from contracting during cooking. The legs of larger turkeys are separated from the trunk, pre-cooked and then fried. This significantly reduces the cooking time. So that the breast and legs of the turkey do not dry out, you can cover them with slices of bacon and wrap them with kitchen twine.

If the breast and legs are already browned without the meat being done, you can cover them with aluminum foil to prevent further browning and drying out.

Spice mixture for the duck roast

You can make the spice mixture for your roast duck yourself, this mixture consists of: 3 teaspoons mugwort, 2 teaspoons juniper berries, 2 teaspoons bay leaves, chopped up, 2 teaspoons paprika, hot rose, 1 teaspoon thyme, dried, 1 teaspoon coriander spice, 1 teaspoon dried ginger , Salt (teaspoon = teaspoon).

Of course, this spice mixture is also available ready-to-buy. The finished mixes usually contain more than I recommended here (marjoram, caraway, garlic, ginger, coriander, orange peel, apple, mushroom powder, cinnamon, mugwort, chocolate tea spice mix (cocoa beans, rooibos tea, apple, pepper, ginger, chicory root, The advantage of Schuhbeck's spice mixes for whole and duck, for example, is that they do not contain salt. With other mixes you spend a lot of money on cheap salt. The spice preparation gives your dishes a powerful aroma with a noble herbal note a fine fruity touch. You get finely ground powder.

How to use: The spice powder goes particularly well with recipes with meat with a higher fat content, especially for roast duck and goose. It is mainly used to refine sauces as well as for poultry innards and poultry fillings.

Dosage: The spice is sparingly stirred into the sauce just before the end of the cooking time.
Storage: Schuhbeck's spices should be sealed airtight and light-tight and stored in a dry place.

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