White

Poultry

These courses are an access anytime e-learning resource provided free of charge with by The Devilled Egg Cookery School which anyone can join.

Our ethos here is all about transferable skills, knowledge and techniques – why take the trouble to learn just one recipe when, with a little extra effort, you can learn a principle which underpins dozens, even hundreds of similar recipes.

Knowing how to joint a chicken is a good example. It may not seem that crucial at first, but it’s a very useful thing to know, even if you don’t do it often.

All you need is a whole chicken

 

  • Remove any string, along with any giblets or anything else in the cavity
  • Then cut off the pygostyle
  • Flip the chicken over and cut a cross shape into the back, the long incision running down the spine, and the short one just above the oysters
  • Flip the bird back over
  • Separate the legs from the body by slicing through the skin underneath the thigh
  • The muscle is already separated, but you may have to cut through a tendon or two
  • Bend the leg all the way back until the ball joint pops open, then repeat on the other side
  • Flip it again, and release the skin on this section, then use your fingers to peel it away, using the knife in a filleting motion to get through the connective tissue if necessary
  • Once the oysters are peeled away from the body, you should see a natural dividing line running through the ball joint you just popped open
  • Cut all the way through
  • Next, remove the breast fillets
  • Make an incision right next to the breastbone – again, it won’t be very deep because it will meet the ribcage
  • Use poultry shears or a sturdy pair of scissors to cut along the incision you just made, cutting through the ribs and the breast itself
  • Do the same along the side of the bird, this time following the natural fat line visible just under the skin.
  • Follow this line all the way to the neck, removing a breast and wing in one go
  • Repeat the second step for the other side, but not the initial breastbone incision. There is no need for this, since the breastbone will come off along with the ribs.
  • Cut along the same line of fat – at this point it’s easy to see how this is a natural divide between the cuts of chicken
  • To separate the thigh from the drumstick, locate the joint and cut through
  • Trim off any skin or tissue below the line of fat we followed earlier.
  • Then cut through the shoulder joint – it’s pretty obvious where it is, but again, it may be easier to see with the skin side down
  • Now find the breast with the breastbone, and duplicate the initial incision we made on the other side, when the chicken was still whole
  • Use light, sweeping strokes along the bone, pulling back the meat with your fingers as you go
  • Separate it from the breastbone first, then change direction and work forwards, separating it from the ribs
  • As you approach the top of the breast and the severed wing joint, there will be some tendons and cartilage to get through
  • Use a combination of slicing and pulling with your hands to separate the fillet neatly.
  • The very last bit to cut through is the wishbone, which tends to stay stubbornly attached to the fillet
  • Just cut it off, along with the cartilage surrounding it, and discard
  • Do the same with the other breast

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This is a great way to cook a chicken breast.

Serves 2

You will need:
2 chicken breasts
2 eggs
100g plain flour
100g breadcrumbs
Garlic butter:
150g unsalted butter, room temperature
3 tablespoons of chopped chives
1 tablespoon of finely chopped mint leaves
1 teaspoon of white miso paste (optional)
Zest of 1 lemon
Crushed potatoes:
250g new potatoes
100g of fresh or frozen peas
2 handfuls of chopped watercress
60g unsalted butter

Make the garlic butter:
Wrap the garlic bulb in foil and scrunch together at the top to keep the moisture from escaping.

Let it roast in a preheated oven on one-hundred-and-eighty degrees for 40 minutes

Once it’s done and has had time to cool, get the butter, herbs and lemon ready

Remove the flesh from the roasted garlic clove and add to the butter

Mash with a fork, add freshly ground black pepper

Roll it up in baking paper ad leave to set in the fridge

 

For the chicken breast:
Make an incision opposite the tenderloin, just large enough for the rod of butter to sit halfway inside

Widen or deepen the incision if you have to, then fold the tenderloin tightly over the top, and close the gap

Paneer the chicken in flour, then egg followed by breadcrumb

Repeat the egg and breadcrumb

Fry the top in a medium pan until rich and golden brown

Bake for 20-25 minutes at 200C

 

For the accompaniment:
Just halve the potatoes into a pan of water with a generous pinch of salt, then boil until you can easily push a fork through one of them

Pour in the peas and boil for a further two minutes

Add chopped watercress, then immediately remove from the heat and strain the contents of the pan

Mash very loosely and add a decent amount of butter

Season to taste with more salt and pepper

Spoon on a plate and serve with the Kyiv.

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Fried chicken transcends cultural boundaries and can find an audience just about anywhere in the world. From the restaurants of the American deep south to wedding banquets in Guangzhou, China, its combination of crunch and succulence is enjoyed around the world in countless variations.

 

CHEF’S TIP:

For an extra crispy finish, Fry the chicken for a second time at 190C for 1 minute. This requires heating the oil quickly, yet safely, so the chicken doesn’t cool down too much.

Chicken:

  • 400g chicken wings
  • 2 tablespoons rice vinegar
  • 1 tsp fish sauce
  • 1/2 tsp dried ginger
  • 1/2 tsp salt
  • 1/2 pepper
  • 100g potato starch
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper

 

Sauce:

  • 4 tablespoons of honey
  • 3 tablespoons ketchup
  • 3 tablespoons Korean chilli paste
  • 1 tablespoon of sesame oil
  • 1 clove of garlic, finely minced
  • 1/4 teaspoon of fresh ginger, finely minced
  • 2 taboesoons dark soy sauce
  • Finish with a squeeze of lime
  1. Divide the wings into cuts.
  2. Now marinate the chicken in a mixture of rice vinegar, fish sauce, dried ginger, salt and pepper.
  3. Make sure everything is coated, then cover the bowl and leave it in the fridge for at least two hours (ideally overnight).
  4. When you’re done, remove the chicken pieces from the marinade but don’t dry them.
  5. Prepare a bowl of potato starch, seasoned with the salt and pepper, and preheat your frying oil to 160C.
  6. Roll the chicken pieces in the starch so they get thorough coating.
  7. Check the oil temperature and lower them in using tongs or a slotted spoon.
  8. Frying should take between five and seven minutes, depending on the size of the pieces and the precise temperature of the oil.
  9. As usual, the colour on the outside will be your first clue; a pleasant, golden brown which is deep but not yet dark.
  10. To make sure, lift one out and check that any juices run clear and that the internal temperature is at least 70C.
  11. Dry on a kitchen paper
  12. Serve
  13. For the sauce, simply combine the ingredients in a pan and simmer gently until it thickens and serve on the side.

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The ordeal of roast turkey gets a whole lot easier once you start to factor in principles like ‘two-speed’ cooking, basting and resting.

Strongly associated with Christmas and Thanksgiving, turkey is often the meat of choice for festive, celebratory meals with lots of guests, at least in the West. Its large size and accessible-yet-versatile flavours explain its popularity. But it’s not the easiest meat to prepare and many home cooks actually dread the annual task of roasting a turkey.

The first thing to say about turkey, and poultry in general, is that different parts of the animal cook in different ways, just like other types of meat. The dark meat of the legs and thighs is hard-working muscle and cooks more slowly than the white meat of the breast. Short of jointing the bird and cooking it separately, there’s no real way around this fact

You can tenderise the meat by brining the turkey. This is a very American thing to do, and a good way to keep the meat feeling nice and moist. The problem is, you’ll need a bucket large enough to submerge an entire turkey in saline, not to mention a refrigerator large enough for the bucket itself! For most households, that’s not feasible. Dry brining is also an option, but you still need to wash the turkey afterwards, which means a lot of splashing around with raw meat. Again, not ideal for most domestic kitchens. Of course, brining doesn’t stop the breast from overcooking; it just tenderises the meat which can mitigate the dryness that comes with overcooking.

1 turkey
400g softened butter
2 tablespoons of salt (for the butter, the cavity and the skin of the bird)
2 carrots
1 heart of celery
2 red onions
1 lemon
1 small bunch of thyme (half of the leaves removed and added to the butter)
1 teaspoon of chopped rosemary leaves
1 tablespoon of each herb, chopped:
Parsley
Tarragon
Sage

  1. Remove the bird from the fridge about half an hour before you do anything else
  2. Preheat the oven to 230C
  3. If there are any large, hard stumps of feather left, you can pluck them out pretty easily with kitchen tweezers
  4. Remove any giblets from the cavity, then rub the inside with oil and a generous amount of salt
  5. Stuff with chopped carrot and celery
  6. Put the thickly sliced onions and thyme underneath the turkey
  7. Mix 1/3 of  the butter with parsley, sage, tarragon, rosemary and thyme, lemon zest and a couple of pinches of salt
  8. Roll it out nice and thin between two sheets of baking paper, and put in the freezer for 5-10 minutes
  9. Loosen the skin just above the turkey’s cavity and slide your fingers underneath, between the skin and the flesh, taking care not to tear it
  10. Slide the sections of herb butter in there, massaging the outside to move them along
  11. Now rub the outside with oil and salt, and top with another generous layer of butter
  12. Roast for 30 minutes, remove from the oven
  13. Turn the oven down to 160C
  14. Add some water to the roasting tray, to create more steam in the oven. Then add another layer of butter to the top of the turkey
  15. The rule for roasting times is roughly twenty minutes for every five hundred grams of turkey (this includes the initial half hour at high heat)
  16. However, don’t rely on rules like this. There are factors at work other than weight, so we strongly recommend using a meat thermometer, ideally inserted through the cavity into the thigh (75C  internal temperature is recommended)
  17. We recommend basting the turkey every twenty minutes, but work quickly so the temperature drops are minimised
  18. Once the meat in the thigh reaches the target temperature, remove from the oven, baste it again and let it rest for an hour or so
  19. We’re not quite done however.

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Perfectly cooked duck breast is a balancing act. How do you render the fat and crisp up the skin without overcooking the meat? This tutorial shows that it’s actually quite easy to achieve.

All you need is a duck breast

The key is to thoroughly score the skin and fat, then fry the skin side before roasting the whole cut.

  1. Score the skin side from end to end, making a series parallel incisions with a sharp knife.
  2. Cut right through the layer of fat but not into the meat, then repeat at a ninety degree angle.
  3. Salt the skin side, then place in a cold, dry frying pan with that side facing down.
  4. Bring to a high heat and fry the skin in the rendered fat until golden brown.
  5. Flip it and fry the other side for 5 minutes, adding colour and flavour.
  6. Roast in an oven preheated to 200℃ for 8-10 minutes, depending on the size.
  7. Pinch with care to gauge whether it is cooked just right (firm at the edges, yielding in the centre).
  8. Rest uncovered for about 5 minutes, but no longer.
  9. Slice for service.

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We’re taking several pretty familiar ingredients into somewhat unfamiliar territory.

The first is wood pigeon – a lovely meat which has been popular in Britain for centuries; the second is black pudding which we usually identify with breakfast; and the third is rhubarb!

Serves 2

You will need:
2 pigeon breasts
1 tablespoon dried oregano
1 teaspoon of dried garlic powder
10 green peppercorns
100g black pudding
2 slices of sourdough bread or brioche

Compote:
2 stalks of rhubarb
1 teaspoon of honey
1 small red onion

Dressing:
1 tablespoon honey
1 tablespoon balsamic vinegar
Pinch of salt and
Small dribble of truffle oil
2 tablespoon of olive or vegetable oil
1/2 teaspoon of Dijon mustard

Combine the pigeon breasts in a large glug of oil, dried oregano, dried garlic powder and green peppercorns and leave to marinate for anything from 20 minutes to 2 hours

 

To make the rhubarb compote:

Heat a glug of oil in a pan on a medium high heat

Add the chopped red onion with a pinch of salt and colour for a minute

Add the chopped rhubarb and stir them in, followed by a glug of water to soften them followed by the honey

Leave it to simmer gently
Leave until the rhubarb is soft enough for a spoon to go straight through it

 

Crumbled black pudding:
Break the pudding into chunks onto m baking tray lined with balking foil

Bake for 15 minutes at 200C

 

Dressing:
Start with honey, then add balsamic vinegar and stir together to loosen the consistency

Next, add a pinch of salt and a small dribble of truffle oil, then olive or vegetable oil

Then add the dijon mustard

Check for seasoning

 

To cook the breasts:
Use a fair amount of oil, and a high heat

Rub off some of the herbs

Add them to the hot pan and fry for 1 and a half to 2 minutes a side until just pink in the middle

Leave to rest for for couple of minutes

Serve on top of the sliced bread with the accompaniments

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