Useful Cooking Tips For "Poultry Item"

• Well-frozen poultry can be stored for a long time - from 1 to 6 months. At the same time fully preserved its taste and nutritional quality.
• Chicken can be cooked very tasty dish. Young chickens are best for frying and old - for cooking and cutlets.
• If you want to save the white skin of steam chicks or chickens, then after charging they rubbed with lemon juice or citric acid aqueous solution.
• Duck and goose can cook a variety of stuffed dishes, duck and giblets can be used for cooking rossolnik.
• To determine the readiness of fried poultry, it should be lifted, to drain the juice formed during frying inside the carcass. If the last drops of the juice are clear and colorless - the bird is ready.
• When buying chicken at the store you need to know that the young bird carcasses are covered with white soft skin, the old poultry skin yellow and coarse.
• Poultry fat is deservedly considered a premium product both in taste and nutritionally.
• As a garnish for the chicken suit vegetables, cereals and pastry.
• The best way to prepare venison - browning. Normally game fry whole carcasses, and for giving the most pleasant taste vomit wrapped bacon.
• If the bird carcass is too oily, during frying it needs to be watered. Lean bird poured melted lard.
• If at piercing the thickest part of the Cured poultry appears bright clear juice, then it is ready.
• With dishes from duck meat well with sweet and sour sauce.
• Peel the chicken during cooking will keep the white color if it is rubbed with lemon juice.
• If in the process of baking grease chicken skin cream or mayonnaise, then it becomes a delicious crisp.