The Chicken Cookbook [antikvár]

INTRODUCTIONCHOOSING THE RIGHT CHICKENChicken rearing and production will determine the flavour and texture of the bird; so will its age. A 'free range' chicken, for example, will have more taste and will need a milder accompaniment than a factory-farmed bird, though it probably won't be as tender. Young birds are ideal for grilling or sautéing - a quick method of sealing in the mild, subtle flavour whilst retaining succulence. Older birds become tough, and require long, slow cooking to tenderize the muscle fibres.POUSSINS (CORNISH GAME HENS)These are baby chickens of 4 to 6 weeks old and weighing about 0.5 kg ( I lb). There is not a great deal of flavour in them, and they are best marinaded and then grilled (broiled). A poussin (Cornish game hen) usually serves one person and is available fresh or frozen.DOUBLE POUSSINA chicken weighing around I kg (2 to VA lb). Again, they are best grilled (broiled) or spit-roasted.SPRING CHICKENA 12 to 14-week-old chicken averaging I.I kg (IVi lb). Roast, spit-roast, grill (broil) or sauté.BROILERSA 2 to 4-month-old bird, weighing I. I to 1.5 kg {IVi to 3 Vi lb). One of the most widely sold birds, these are tender but not the most tasty. Grill (broil) or sauté for best results, or roast with a well-flavoured stuffing.ROASTING CHICKENSThese chickens are 8 to 9 months old and have developed to produce a good flavour. Weighing 1,75 to 2,25 kg (4 to 5 lb), this bird is perfect for roasting and casseroling.BOILING FOWLThis chicken is usually 12 months old or more and weighs 2.75 to 3.5 kg (6 to 8 lb). It is most suitable for slow casserole cooking or soup and stock making, and cooks well in a pressure cooker. It has a rich flavour and is particularly meaty. Smaller, less plump birds, usually weighing I.I to 1.5 kg (IVi to 3 Vi lb) can also be classified as boiling fowl.CAPONThis is a cockerel which has been injected with hormone capsules to neuter (caponize) it. It is specially bred to produce a good, meaty roast, and weighs 2.25 to 3.5 kg (5 to 8 lb). Capons are usually sold at Christmas, but have a very small share in the market.POULARDEThis is a hen which has been neutered to increase its size. As with the capon, a good-sized roaster will be produced, weighing 1.75 kg (4 lb) or over.CORN-FED CHICKENSThese chickens are specially reared on a diet of maize grains which gives the bird a distinct yellow hue and a good flavour. They are available fresh and are categorized as broilers,BUYING FRESH CHICKENWhen selecting and buying fresh oven-ready chickens, choose a reputable poulterer, butcher or retailer who has a good, high-quality supplier, a frequent turnover and the time to advise.Look for a bird with a healthy, pinkish hue, check that it is free fr-om bruising or any other damage, and if it is a roasting bird, the breastbone should be soft and flexible, and the breast plump.Always check the sell-by date carefully. STORAGEFROZEN CHICKENSWhen storing a frozen whole chicken, or frozen chicken portions, always follow the instructions on the pack.Ready-frozen poultry should be transported home as quickly as possible, preferably in an insulated coolbag, and then stored in the home freezer for the recommended time:RECOMMENDEDFREEZERSTORAGE PERIODSFrozen whole chicken3 monthsFrozen chicken portions3 monthsCooked chicken2 monthsGiblets3 monthsBoiling Fowl9 monthsFRESH CHICKENSFresh chickens, whole or portioned, often carry storage instructions if bought from a large retailer.If they are already wrapped in packs, the seal should be broken to allow air to circulate, and the chicken to 'breathe'. Otherwise remove wrapping, and giblets if included, and place the chicken on a plate. Cover loosely and put in the lowest (coolest) part of the refrigerator. The chicken will keep for several days.Ready-cooked chickens should be refrigerated as soon as possible and eaten within 2 to 3 days.THAWING FROZEN CHICKENSFrozen chickens must be thoroughly defrosted prior to cooking. If not, and the bird is cooked while still partially frozen, it may not cook all the way through in the recommended time and food poisoning can occur. Therefore, forward planning is important Ideally a chicken should be thawed in the refrigerator ensuring that it stays fresh.The thawing times below are recomnnended by the British Chicken Information Service given opposite.Once the bird is defrosted, check to see that there are no ice crystals in the cavity, and that the legs and thighs are pliable. Always ensure that the defrosting bird is on a plate or drip tray and placed at the bottom of the fridge. Otherwise, any uncooked juices from the chicken which drip onto other foods can pass on bacteria and cause food spoilage.