This is the most popular method of cooking chicken, goose, duck and turkey. Brush the chicken and turkey with plenty of butter before roasting. See individual types of bird for cooking times and instructions. If using a frozen bird, thaw slowly 24 – 48 hours depending on size, keep away from cooked food, and wash hands after handling.
This method is used for older birds and joints to provide the meat for curries, fricassees etc.
Grilling and Frying
Good for joints, cutlets and small birds.
Braising and Casseroling
Stewing is a slow cooking method used for tough cuts of beef such as shin, clod, chuck and flank. Meat is cut into cubes sometimes coated with seasoned flour and fried in hot fat for a few seconds until brown, then added to a casserole dish with lightly fried vegetables, covered with water and simmered for 1 1/2 – 3 hours or in an oven 325 degrees F (165 degrees C) gas mark 3 until tender. Stews store well in a freezer but must be heated thoroughly before serving.
A slow but good method of cooking older birds or joints.