Kitchen Hints and Tips - Poultry

Truss turkeys, chickens and other meats with dental floss. It won't burn and it is very strong.

Truss the bird with dental floss when grilling. Dental floss does not burn and is very strong.

Chicken
After flouring chicken, chill for 1 hour. The coating adheres better during frying.

If you want to stew an old hen, soak it in vinegar for several hours before cooking. It will taste like a spring chicken.

Remove skin from chicken before cooking. If you remove the skin after cooking, the fat from the skin will be absorbed by the meat as it cooks.

For golden brown chicken every time, put a few drops of yellow food coloring in the shortening before it has heated.

Defrost frozen chicken by soaking in cold water that has been heavily salted. The meat will be pure white and very tasty.

Tenderize chicken and other fowl by rubbing them inside and outside with lemon juice after cleaning and before dressing.

To prevent roast poultry from sticking to the pan, simply place it on a row of celery stalks and carrot sticks you've tossed with a little salad oil, then roast as usual - no roasting rack needed.

Use leftover pancake batter to coat chicken for frying.

For golden brown chicken every time, put a few drops of yellow food coloring in the shortening before it has heated.

Turkey
With a basting needle, inject the raw turkey around the breast and thighs with 1/4 pound melted butter. You will have a juicier bird.