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Mastering the Art of Braising Poultry: A Visual Guide

Discover the culinary essentials of braising poultry with our comprehensive visual guide. Start by browning and searing the poultry in a small amount of fat in a rondeau or braising pan. Once browned, add enough liquid to cover two-thirds of the meat and bring it to a gentle simmer. Cover the pan and allow it to simmer on the stovetop or in the oven until the poultry is thoroughly cooked and tender. This method ensures juicy, flavorful results perfect for any culinary enthusiast.

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Mastering the Art of Braising Poultry: A Visual Guide

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Presentation Transcript

  1. Glencoe Visual ShowcaseCulinary Essentials

  2. Braise Poultry Brown and sear the poultry in a small amount of fat in a rondeau, or braising pan. 1 Glencoe Visual Showcase

  3. Add liquid to cover two-thirds of the poultry, and bring to a simmer. Braise Poultry 2 3 Cover the pan and continue to simmer on the rangetop or in the oven until the meat is completely done. Glencoe Visual Showcase

  4. End of Glencoe Visual Showcase

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