Cooking RecipesSimple and Easy Cooking Recipes

Poultry when young and tender should not be over-cooked,  as over-cooked poultry is not only spoiled in flavour, but extremely difficult to carve. Poultry for casserole dishes should be cooked very slowly, unless in a pressure cooker, so that it becomes tender without being hardened in any way.

To Cook Poultry

a) Chicken

How to Cook : Young fowls should be roasted in moderate oven, allow 15 minutes for each lb. and 15 minutes over.

Accompaniments : Veal stuffing, bread sauce, sausages and bacon rolls, green salad.

b) Duck

How to cook : Roasted, 15 minutes per lb. and 15 minutes over. Start in a hot oven then reduce to moderate.

Accompaniments : Sage and onion stuffing, apple sauce, thick brown gravy or orange and port wine sauce, orange salad.

c) Goose

How to cook : As duck.

Accompaniments : As duck.

d) Guinea Fowl

How to cook : As chicken.

Accompaniments : As for chicken.

e) Turkey

How to cook : Roast in a moderate oven 15 minutes per lb. and 15 minutes over for a turkey under 12 lb., 12 minutes per lb. and 12 minutes over for turkey over 12 lb.

Accompaniments : Veal stuffing, bread sauce, sausages, brown sauce, salads.

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