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Poultry
Also searched as: chicken, hen, duck, turkey, poultry
In short: Poultry has two challenges: lean breast meat that dries out quickly, and skin that should turn crisp.
Picture it
Two guests with different wishes at the same table: the breast wants it gentle, the leg wants it longer, the skin wants it dry and hot.
What happens
Breast meat is lean and dries out quickly. Even so, poultry must be cooked through: at least 70 °C at the core for two minutes is recommended, because of salmonella and campylobacter. Legs have more connective tissue and can take more heat. The skin only turns crisp once its water has evaporated and the fat has rendered.
Why it matters
Dry salting, air-drying uncovered and a thermometer solve almost all poultry problems.
Rules of thumb
- Dry-salt overnight and chill uncovered.
- Thermometer in the thickest part of the breast: at least 70 °C, then straight off the heat. Dry salting or a brine keeps the meat juicy.
- Start duck skin in a cold pan.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004)
- BfR: Hygieneregeln helfen, Geflügel sicher zuzubereiten