Poultry Cuts

Poultry Cuts

Best Sellers - Poultry

Note: Before cooking, warm your poultry meat to room temperature. Cooking cold meat shocks it resulting in a tough finished product.

Poultry can be prepared and cooked in many ways, making it a popular food choice. As popular as poultry can be, stay safe when preparing it. Do not rinse raw meat as this can spread dangerous bacteria to you and your kitchen surfaces.

You can tell when your meat is cooked when the leg of a whole bird removes easily (internal temperature of 85ºC 185ºF). Cuts of poultry or other products such as ground meat should have no pink showing, and juices run clear (internal temperature of 74ºC 165ºF).

Grilling Icon

Grill

Before grilling boneless skinless chicken breasts, look for a thin strip of meat (aka the tender) under the breast. Remove and cook it separately. To aid in cooking, place each breast between sheets of plastic wrap and pound it to ¼ inch thick.

Boneless chicken cuts are often thin enough to grill over direct heat. Bone in parts take longer to cook, so remember to use both direct and indirect heat.

Common Cuts: Breasts, thighs, tenders

Ground Beef Icon

Ground Beef

Ground chicken is very lean so keep these points in mind before cooking. To avoid a dense or dry end product, it is important to add some moisture to your mixture. For example if you’re making meatballs, try adding yogurt or some soaked breadcrumbs. This will add moisture and binds everything together. Cook ground chicken at lower temperatures than beef or pork. Ground chicken also has a lighter flavor than beef or pork, so be sure to season your ground chicken well.

Slow Cooker Icon

Stew & Soups

When stewing, dry the meat with a paper towel. Brown all pieces on all sides over medium high heat. Using tongs, move pieces from the pan, then sear any other ingredients in the same pan. Place the chicken back into the pan with the remaining liquid and flavorings. Heat until liquids boil, then cover and reduce heat to a simmer, cook until chicken is done. Keep at a simmer through the remaining cooking time. Do not allow the liquid to boil.

Common Cuts: Thighs, legs, leftover carcasses from holiday meals

Searing Icon

Sear

When searing, cook your poultry over medium heat. Resist the urge to move the meat when cooking, it helps with forming that delicious golden-brown crust. If you’re cooking skin-on cuts, cook skin side down first. Cook for 6-7 minutes per side, using tongs to flip the meat.

Plate the chicken, cover with foil, and let it rest for five minutes before serving.

Common Cuts: Breasts, tenders, thighs

Marinating Icon

Marinate

Pound breasts to ¼ inch thickness using a mallet before adding to the marinade. Mix your marinade in the bag you will marinate the chicken in. A gallon-sized, zip-top bag is best. This approach makes easy cleanup and it helps marinate all parts of the chicken.

Marinate your meat for at least one hour to overnight. The longer the better.

If you are grilling, pat your chicken dry before cooking! This keeps the marinade from burning or causing flare-ups.

Common Cuts: Breasts, thighs, drumsticks

Braising Icon

Simmer

Simmering time varies by chicken size.

For whole birds, a small 18 – 24oz Cornish hen should cook for 35 to 40 minutes. 3 to 4 pound birds should cook for 60 to 75 minutes. 5 to 7 pound birds should cook for 105 to 120 minutes.

Pieces don’t need to cook as long as whole birds. Bone in breasts, wings and wingettes should simmer for 35 to 45 minutes while boneless breasts halves should cook for 25 to 30 minutes. Boneless legs, thighs and drumsticks should cook for 40 to 50 minutes.

The most important point to remember when simmering raw chicken is to cook it until the meat reaches an internal temperature of 165F.

Common Cuts: Breasts, legs, thighs, wings

Roasting Icon

Roast

Before cooking pat the bird completely dry inside and out with paper towels. Be generous when seasoning to make sure the seasoning gets past the skin into the meat of the bird. This will also ensure you have a juicy final product.

Tie the chicken’s legs together by bringing the drumsticks together with kitchen twine. This is done to keep the drumsticks moist while the breasts cook through.

Be patient. The bird will need roast for a minimum of one hour. There’s no need to baste, probe or disturb the chicken.

Let the bird rest for 15 minutes minimum before carving. This lets the bird to continue to cook and cool down enough for you to carve, as well as keeping the juices in the meat.

poultry Cooking Temperatures

74°C/165°F Safe temperature

Featured Poultry Recipe

Chicken Pot Pie

Chicken Pot Pie

Ingredients

  • 1 pound cubed skinless, boneless, chicken breast
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup diced onion
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 unbaked pie crusts with tops


Directions

  • Preheat oven to 425°F/220°F
  • Simmer chicken, carrots, peas, and celery in a saucepan for 15 minutes. Drain.
  • In another saucepan, cook onions in butter until soft. Add flour, salt, pepper, and celery seed. Slowly add the chicken broth and milk.
  • Simmer until thick, while whisking to keep smooth. Take off heat.
  • Put the chicken and vegetables into the pie crust and cover with the chicken broth mixture.
  • Cover the pie crust with the top crust and seal the edges. Place some small cuts in the top of the crust to vent the steam.
  • Bake for 30 minutes, or until the top is golden brown and the filling is bubbling. Let sit for about 10 minutes before serving.