← Poultry and eggs in the kitchen
H42-03 · Module 3 of 7 · Pages: 19 · Worksheets: 5
Poultry dishes
Which bird for which dish, a safe kitchen and tested home recipes: roast chicken, cockerel paprikash, goose with mlinci, poultry with sauerkraut, risotto and liver pâté
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Whole series: Poultry and eggs in the kitchen, €39
In short
- Poultry is done when the thickest part reaches 74 °C (165 °F), thermometer not touching the bone. Colour and juices are not reliable.
- Do not rinse raw poultry under the tap; the droplets spread bacteria round the kitchen.
- Thaw in the fridge: roughly 1 day per 2 kg (4.5 lb).
- Roast a young bird, braise a cockerel, simmer a hen. An old bird needs 2–3 times longer, wet and slow.
- Chicken livers with no pink in the middle; pâté from half-cooked livers is a common source of campylobacter.
- Leftovers into the fridge within 2 hours, eaten within 3–4 days.
What's inside
Chapters
- A safe kitchen
- Which bird for which dish
- Recipe: roast chicken with potatoes
- Recipe: cockerel paprikash
- Recipe: roast goose or duck with mlinci
- Recipe: poultry baked on sauerkraut
- Recipe: risotto with chicken and giblets
- Recipe: chicken liver pâté
- Leftovers and cold dishes
- Common mistakes
- Printable checklist
Worksheets
- Portion calculator
- Roasting and thawing time calculator
- Weekly plan for one bird
- Recipe record
- Poultry dishes calendar
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