Poultry Day

5 fantastic ways to feast on poultry.

Poultry includes all domestic fowl that are raised for eggs or for their meat: chicken, turkey, duck, quail, pheasant, goose, etc. Poultry meat is considered as white meat, making it healthier than red meats like lamb and pork. Apart from its health benefits, poultry is also extremely versatile and can be cooked in a ton of different ways ranging from a simple salt and pepper pan fry to a more flavourful spicy grilled chicken. Here are some of our favourite ways to cook poultry for delicious meals every time.

ROAST IT WHOLE

Got family coming over? Roasting is a lovely way to cook a whole bird for larger groups. Roasted chicken or turkey is often served on festive occasions and looks amazing as the centrepiece of your festive table. Roasting a whole bird is relatively easy – all you really need are some basic ingredients, a good oven, and 2-4 hours to cook depending on the size of the bird.

Give roasting a try with Whole Chicken with skin – it will ensure the meat doesn’t dry out, and crisp up to add a new texture to your dish.

BAKE IT EASY

Baking is different than roasting in a few ways. While you roast a whole bird, you bake broken down parts like breasts, drumsticks, thighs, or wings – usually dredged in some kind of flour to ensure the meat doesn’t dry out while cooking. Baking doesn’t require a large oven and can be easily accomplished in convection ovens too. It’s an easy no-fuss way to get dinner on the table without having to pay constant attention to the meat.

Bake yourself a delicious dinner with Chicken Drumsticks. Simply massage them with some salt, pepper, garlic powder, and paprika, and put them in a 180-degree celsius oven for about 30 minutes.

POACH IT SLOW

Poaching is a really underrated method of cooking. Not only does it yield extremely moist meat for sandwiches and salads, it also gives you a delicious stock that can be used to cook other dishes like soups and stews! Added bonus: poaching requires no added fat, so it’s extremely healthy too.

If you’d like to try your hand at poaching, try the Boneless Chicken Breast to start. Cover the pieces of meat with water, add some veggies and aromatics for flavour, and simmer for about 20 minutes.

GRILL IT GOOD

Grilling, whether on a grill or a tandoor is definitely a hot favourite in India. Meat is cooked on high heat on a grill, resulting in a charred, crispy exterior and a moist interior. This balance of textures, along with its delicious smoky flavour, is why everyone loves a good grill. While it does require some equipment – a charcoal grill for instance, it is possible to replicate the pretty grill char marks at home with a stovetop grill pan.

When grilling, we’d recommend Chicken Thighs with bone for better flavour.

FRY IT QUICK

Frying includes pan-frying and deep frying. Pan frying involves cooking the meat in a little fat like olive oil and then finishing it off in the oven or adding it to a sauce. This helps it develop a better flavour and ensures it’s cooked through. Deep frying usually requires batter coating or dredging the meat in flour and then immersing it in hot oil to cook it through.

For pan frying, choose Boneless Chicken (Tikka Cut), and for deep frying, you can try Chicken Drumsticks.

 

Most of these cooking methods can be used for any kind of poultry. What are your favourite ways to cook poultry? Let us know in the comments.

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