Poultry perfection ~ the birds and how to cook them

Preamble

Poultry encompasses a diverse group of domesticated birds primarily raised for human consumption. These birds are valued for their meat, commonly known as poultry, as well as their eggs. The main types of poultry include:

Chicken: The most widely consumed poultry, chickens provide a versatile meat that can be prepared in numerous ways, from roasting to grilling and frying.
Duck: Duck meat is known for its rich flavour and is often featured in various dishes, including confit, Peking duck, and casseroles.
Turkey: Traditionally associated with festive occasions like Christmas and Thanksgiving, turkey is a popular poultry choice, prized for its tender meat.

Poultry is a significant source of lean protein, vitamins, and minerals. The eggs laid by these birds are also a nutritious component of many diets. Additionally, poultry farming plays a crucial role in the agricultural economy, providing livelihoods for many farmers.

In the culinary world, poultry is celebrated for its adaptability and is used in a wide range of dishes, from classic roasts to curries, stews, and pies. The versatility of poultry allows for a variety of cooking techniques and flavour combinations, making it a staple in kitchens across the UK and beyond.

Chicken, cook it however you like.

Chicken, a versatile and popular protein choice, can be prepared according to your culinary preferences. Whether you enjoy it roasted, grilled, stir-fried, or baked, chicken offers a wide array of options to suit various tastes and cooking styles.

When it comes to roasting chicken, you can choose to season it with an assortment of herbs and spices, creating a delectable, aromatic dish. Roasting it in the oven at a moderate temperature ensures the meat is tender, moist, and bursting with flavours.

Grilling chicken is another fantastic option, providing a smoky and charred taste that many find irresistible. Marinating the chicken in your preferred sauce or seasoning before grilling enhances its taste and tenderness, offering a delightful meal for gatherings or a casual barbecue.

For those who prefer a healthier alternative, chicken can be stir-fried with an array of colourful vegetables, creating a nutritious and flavourful dish. A stir-fry allows you to experiment with various sauces and ingredients, resulting in a dish that suits your taste and dietary preferences.

Baking chicken is a popular choice, especially for those looking for an easy yet delicious meal. You can bake chicken breasts, thighs, or drumsticks with a variety of marinades, herbs, and spices, resulting in a juicy and flavourful dish that can be served with a side of vegetables or your favourite starch.

If you're craving something comforting, consider braising or stewing chicken. Slow-cooking the chicken with aromatic vegetables, herbs, and a rich broth creates a hearty and comforting meal that's perfect for cooler days.

Regardless of how you choose to cook it, chicken is a versatile protein that allows for creativity in the kitchen. Experiment with different cooking methods, flavours, and seasonings to discover your favourite way to prepare this versatile and beloved ingredient. Enjoy the culinary journey as you explore the endless possibilities of cooking chicken to your liking.
Go to top

Here are some common cuts of chicken:

Breast

Size: Each breast weighs approximately 200-250 grams.
Flavour: The breast is lean and mild in flavor, making it versatile for various dishes.

Thigh

Size: Each thigh weighs around 150-200 grams.
Flavour: Thigh meat is darker and juicier than the breast, with a slightly richer flavor.

Drumstick

Size: Each drumstick weighs about 100-150 grams.
Flavour: Drumsticks have a good balance of meat and tend to have a slightly stronger flavor compared to the breast.

Wings

Size: Each wing is around 50-70 grams.
Flavour: Wings have a unique taste due to the skin and can be quite flavorful, especially when seasoned or sauced.

Whole Chicken

Size: A whole chicken typically weighs between 1.5 to 2.5 kilograms.
Flavour: The flavour varies across the different parts, with the breast being mild and the thighs and drumsticks having a more robust taste.

Chicken Tenderloins

Size: Each tenderloin weighs approximately 30-50 grams.
Flavour: Tenderloins are very tender and have a mild flavor, making them ideal for marinating or breading.

Chicken Mince

Size: Available in various weights, typically sold by the gram or kilogram.
Flavour: Chicken mince is versatile and can take on the flavors of the dish it's being used in.

These cuts of chicken are commonly found in Australian supermarkets and butcher shops, and they form the basis for many delicious recipes across the country.
Go to top

Recipe for whole roast chicken

Preparation:

Buy a whole chicken from the store, ensuring it's fresh and properly chilled.
Once home, remove any giblets (heart, liver, etc.) from the cavity and save for later use or discard them.
Rinse the chicken thoroughly under cold running water, inside and out. Pat dry with paper towels.

Seasoning:

Rub the chicken inside and out with olive oil or melted butter. This helps crisp the skin and adds flavour.
Season the chicken generously with salt, pepper, and any other preferred herbs or spices. Common choices include thyme, rosemary, garlic powder, and paprika.
Stuffing (Optional):
Consider stuffing the chicken with aromatics like halved onions, garlic cloves, fresh herbs, or lemon wedges. This enhances the flavour of the chicken from the inside.
Truss the Chicken (Optional):
Trussing involves tying the chicken's legs together with kitchen twine, which helps it cook more evenly and maintain its shape.

Microwave Cooking:

Place the seasoned chicken in a microwave-safe roasting dish or tray.
Set the microwave to the appropriate cooking function for roasting or grilling a whole chicken.
Follow the microwave's instructions for timing and power settings based on the weight of the chicken. Typically, you'll need to set the time and power level accordingly.

Turning and Basting (Optional):

If your microwave allows, turn the chicken midway through the cooking process for even cooking.
If possible, baste the chicken with its juices or additional melted butter for added flavor and moisture.

Checking for Doneness:

Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 75°C (167°F) in the thickest part.

Resting and carving:

Allow the chicken to rest for a few minutes in the microwave after cooking to let the juices redistribute.
Carve the chicken into desired pieces for serving.
Go to top

Roast Duck - Get Quacking Right Now!

Roast duck, a culinary delight appreciated for its succulent meat and crispy skin, holds a diverse history with origins dating back to ancient times. Its journey to Australia embodies a blend of traditional practices, culinary fusion, and a love for rich flavours.

The story of roast duck begins in China, where it has been a prominent dish for centuries. The method of preparing Peking duck, a famous style of roast duck, can be traced back to the imperial era of China. The birds were bred and fattened for their tender meat and cooked to perfection. This practice later spread to other parts of Asia and eventually made its way to Australia.

With the Australian gold rush in the mid-19th century, a wave of Chinese immigrants arrived, bringing their culinary traditions, including roast duck. These early Chinese immigrants played a crucial role in shaping Australia's culinary landscape. Roast duck quickly gained popularity in the Chinese communities across the continent.

In the 20th century, as Australia saw an influx of migrants from various parts of the world, the culinary scene diversified further. The multicultural makeup of the nation led to an integration of international flavours into traditional Australian cuisine. Roast duck, with its delectable taste and versatility, found its way onto many menus and became a favourite among Australians.

Modern Australian cuisine is a fusion of different culinary traditions, and roast duck has become an integral part of this amalgamation. Chefs and home cooks alike have adapted traditional roast duck recipes, incorporating local ingredients and innovative cooking techniques. The result is a diverse range of roast duck dishes that showcase the multicultural essence of contemporary Australian dining.

Today, roast duck is not only a staple in Chinese restaurants but has also found its place in upscale dining establishments and casual eateries across Australia. It is relished not only by the Chinese community but by Australians of all backgrounds, highlighting the dish's widespread appeal and acceptance in the country.

In conclusion, the history of roast duck in Australia is a fascinating tale of culinary evolution and cultural integration. From its ancient origins in China to its adoption and adaptation in Australia, roast duck has become a beloved dish that reflects the diversity and richness of Australian cuisine. Its journey is a testament to the influence of migration and multiculturalism on the flavours and traditions that make up the modern Australian culinary landscape.
Go to top

Roast Duck in a Multi-Function Microwave

Ingredients:

1 whole duck (approximately 2 kg)
Salt and pepper to taste
2 cloves of garlic, minced
1 lemon, sliced
1 sprig of fresh rosemary
1 sprig of fresh thyme
30 grams of unsalted butter

Instructions:

Prepare the Duck:
Start by cleaning and patting dry the duck with paper towels. Make sure there are no remaining feathers.
Rub the duck inside and out with salt and pepper, and then rub the minced garlic evenly on the skin.
Place the lemon slices, rosemary, and thyme inside the duck's cavity.
Microwave Settings:
Place the duck on a microwave-safe rack in a microwave-safe dish. Elevating the duck helps it cook evenly.
Set your multi-function microwave to the roast setting. Ensure it's set to 'convection' mode if available. Preheat the microwave to 180C.
Roasting Time:
Cook the duck for about 20 minutes per 500 grams. So, for a 2 kg duck, this would be approximately 80 minutes.
Basting:
Every 20-30 minutes, open the microwave and carefully baste the duck with the melted butter to keep it moist and flavourful.
Crispy Skin:
Towards the end of the cooking time, you can increase the temperature to 200C for the last 10-15 minutes to help crisp up the skin.
Checking Doneness:
To ensure the duck is cooked through, use a meat thermometer.
The internal temperature should reach 75C in the thickest part of the thigh.
Resting:
Once done, remove the duck from the microwave and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
Remember to adjust the cooking time depending on the size of the duck and use a meat thermometer to ensure it's cooked to perfection.

If you need more detailed instructions or have any specific questions, feel free to ask.

Go to top

Turkey - Get ready to gobble till you wobble

Roast turkey has become an integral part of Australian festive traditions, particularly during Christmas and New Year celebrations. The history of roast turkey in Australia reflects a blend of cultural influences, culinary evolution, and changing social practices.

The origins of roast turkey can be traced back to the British settlers who brought this tradition to Australia during the colonial period. Roast turkey was a quintessential feature of celebratory feasts in Britain, and the settlers carried this culinary practice to their new home. As Australia was, and continues to be, influenced by British culture and traditions, roast turkey became a staple for significant occasions.

In the early years of European settlement, access to turkeys was limited, and they were considered a luxury reserved for the more affluent. Turkeys were initially sourced from the wild or obtained from small-scale poultry farming. However, as agriculture advanced and trade networks improved, the availability of turkeys increased, making them more accessible to a broader segment of the population.

The prominence of roast turkey grew significantly during the 19th and early 20th centuries. As Australia's society and economy developed, so too did the culture of festive celebrations. Christmas and New Year's Eve became times for family gatherings and feasts, where roast turkey became a symbol of abundance and togetherness. The association of roast turkey with these celebratory occasions was further reinforced by literary and cultural influences, both locally and from overseas.

The practice of roasting turkey during these festive events gained popularity, encouraged by various media outlets and the emerging culinary industry. Cookbooks and magazines of the time often featured elaborate roast turkey recipes, encouraging Australians to adopt this tradition into their celebratory feasts. Additionally, chefs and home cooks began experimenting with different cooking techniques, seasonings, and accompaniments, further evolving the preparation and presentation of roast turkey.

In recent decades, Australians have embraced a multicultural culinary approach, incorporating diverse flavours and cooking styles into traditional dishes, including roast turkey. This fusion of influences has resulted in unique Australian adaptations of the classic roast turkey. Australians now experiment with various herbs, spices, marinades, and cooking methods, infusing the dish with flavours from the rich cultural tapestry that characterises the nation.

Today, roast turkey remains a staple of festive feasts in Australia, representing tradition, family, and the joy of sharing a meal during Christmas and New Year's Eve. It has evolved from a symbol of affluence to a dish enjoyed by people from all walks of life. Australians continue to refine and redefine their roast turkey recipes, ensuring that this culinary tradition remains vibrant and relevant in the ever-changing landscape of Australian gastronomy.

Here are some cuts of turkey with their usual size and flavour:

Turkey Breast

Size: Approximately 1.5 kilograms (kg) to 2.5 kg
Flavour: Lean and mild in flavour, suitable for roasting or grilling.

Turkey Thigh

Size: Around 800 grams (g) to 1.5 kg per thigh
Flavour: Juicy and flavoursome, excellent for slow-cooking or braising.

Turkey Drumstick

Size: Typically about 500 grams (g) to 800 g per drumstick
Flavour: Rich and succulent, great for roasting or barbecuing.

Turkey Wings

Size: Each wing can weigh around 200 grams (g) to 400 g
Flavour: Tender and flavoursome, ideal for baking or frying.

Ground Turkey

Size: Available in various packaging sizes, usually in 400 g or 500 g packs
Flavour: Versatile and can be used in a variety of dishes, with a slightly gamy taste.

Roast turkey made in multi-function microwave oven.

Ingredients:

4-5 kg whole turkey
100g Nuttelex butter, melted
2 tablespoons olive oil
1 lemon, zested and juiced
8 teaspoons minced garlic
2 teaspoons Masterfoods mixed herb blend
Salt and pepper, to taste

Instructions:

Preheat the multi-function microwave oven to 180°C (356°F).
In a bowl, mix together the melted Nuttelex butter, olive oil, lemon zest, lemon juice, minced garlic, mixed herb blend, salt, and pepper to create the marinade.
Place the whole turkey in a roasting pan and pat it dry with paper towels.
Use a basting brush to generously coat the turkey with the marinade, ensuring it's evenly spread over the entire surface.
Cover the roasting pan with a microwave-safe lid or microwave-safe wrap.
Cook the turkey in the preheated oven using the roast function. Calculate the cooking time based on the weight of the turkey: approximately 25 minutes per kilogram.
After the calculated cooking time, remove the cover and baste the turkey with the pan juices.
Return the turkey to the oven and continue to cook until the internal temperature reaches 75°C in the thickest part of the thigh, ensuring the juices run clear.
Once cooked, allow the turkey to rest for 20-30 minutes before carving.
Carve turkey and serve with roasted vegetables, steamed greens, cranberry sauce, stuffing and gravy.

Roast Goose

Find the recipe and method for Gordon Ramsay's roast goose here

Enjoy

Search This Blog

Frog's Kitchen Companion