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Poultry
Chickens
Broiler chickens are the chickens you find at the grocery store that you would want to buy for a good tasting chicken.
These chickens only live to around 6 weeks of age and have very tender meat when cooked. When Marinated, the meat will
be the most tender you'll ever eat! Give it a good -overnight, sprinkled with a bit of your favorite season salt and
extra garlic and onion powder...paprika too, if you do a slow rotisserie. *Tip(Paprika powder will burn if cooked too fast).
Quail
They are raised like chickens, until 6 weeks of age and are a lot smaller than chickens.
Ducks
They are also raised like chickens, until 6 weeks of age. Ducks should be Marinated most of the time for an enhanced flavored experience.
The meat can be tough if cooked to fast or not Marinated long enough. A good 24hrs. soaked in orange, lemon or cranberry juice would produce
a very tasty and tender dish. Wine works well for a Marinde too but should not be let to sit for too long, an hour to three at most.
Turkeys
This type of Poultry is a holiday favorite for many and in some cultures a definitive part of the holiday. When cooked properly, a Turkey
yields a very tender, juicy and aromatic meat. The best method to cook a whole turkey is in the oven at 350°F for about an hour
to every 2-3lbs. Marinating a Turkey is also something to treat upon but you have to be very sparing on the seasoning. You could use
celery salt, white pepper, onion powder and/or salt. You'll need to Marinate overnight for complete effectiveness.
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