11.5 Poultry Cookery


  • To determine the effects of moist and dry heat cookery on poultry.

Laboratory Problems

  • Demonstrate washing and disjointing poultry.
  • Prepare poultry by dry heat method.
  • Prepare poultry by moist heat method.


Chicken Fabrication Demonstration:

  1. Disjointing into halves, quarters, and individual portions.
  2. Cleaning.

The following directions show one method of disjointing poultry.  This method will result in ten individual pieces.

  1. Place the chicken, back side down, on an easily cleaned surface. Pull the leg and thigh away from the body; cut through the skin and between the muscles toward the hip joint.
  2. Cut through the joint. (If the chicken is less tender, e.g., a stewing hen for fricassee, it may be necessary to break the joint with the hands.)  Cut through the muscle and skin close to the body.  Repeat on the other side.
  3. To separate the thigh from the leg, bend the thigh and leg together to locate the joint, and cut through the joint.
  4. Pull wing away from body to locate the wing joint. Cut through the joint; repeat on other side.
  5. To separate the breast from the back, locate the junctions of back and front ribs. On each side, cut through the skin and ribs from the tail end toward the neck.  Bend the breast away from the back to break the joint, and then cut the pieces apart.
  6. Cut the back crosswise into two sections. Cut the breast lengthwise or crosswise into two sections.
  7. Check the individual pieces to see that the chicken was adequately eviscerated; if necessary, remove kidneys.


Prepare poultry according to recipes utilizing dry heat:

Minimum cook temp 165°F

Broiled Chicken

2-3 pieces broiler-fryer chicken 2 tbsp. butter, melted
2 tbsp. lemon juice

Brush chicken with mixture of butter and lemon juice.  Place skin side down on broiler pan and broil 6-7″ from heat.  Turn and baste every 5 to 10 minutes.  Chicken is done when thickest pieces are 165oF or juices run clear, 10-20 minutes.


Oven-baked Chicken

2-3 pieces broiler-fryer chicken ½ tsp. salt
2 tbsp. butter ½ tsp. paprika
¼ cup flour dash pepper

Heat oven to 350°F.  In oven, melt butter in 8″ square baking pan.  Mix flour, salt, paprika, and pepper.  Coat chicken pieces thoroughly with the flour mixture, then roll in butter.  Place chicken, skin side down, in the pan.  Cook uncovered 30 minutes.  Turn chicken; cook 15-20 minutes longer or until thickest pieces are 165°F or juices run clear.


Fried Chicken

2-3 pieces broiler-fryer chicken ½ tsp. paprika
¼ cup flour dash pepper
½ tsp. salt vegetable oil for frying

Preheat oven to 350°F.  Combine flour and seasonings in paper or plastic bag; add 2 pieces of chicken at a time and shake.  Place on rack to let coating dry.  Heat a layer of vegetable oil or shortening about ¼ -inch deep in skillet until a drop of water will sizzle when added.  Brown meaty pieces first; then add small pieces.  Don’t crowd.  Brown one side, turn with tongs and brown other side.  Transfer to baking pan and complete cooking in 350°F oven about 10-20 minutes until thickest pieces are 165°F or juices run clear.


Roast Cornish Hen

1 lb. Cornish game hen Melted butter
3 tbsp. chopped onion
¼ tsp. salt
½ cup diced celery ¼ tsp. pepper
3 tbsp. butter ½ – ¾ tsp. poultry seasoning
3 cups dry bread cubes hot water to moisten

Preheat oven to 350°F.  Check cavity to see that lungs, kidneys, etc., have been completely removed. Rinse the bird thoroughly with cold running water, inside and out.  Pat dry with paper toweling. Rub the cavity lightly with salt. Rub skin with melted butter and place the bird, breast side up, on a rack in a roasting pan. Insert thermometer into center of inner thigh muscle. Roast uncovered at 350°F, basting every 30 minutes with pan drippings or melted butter.  Roast  until thickest portion is 165°F or juices run clear,  approximately 60 minutes.


Sauté onion and celery in butter until vegetables are barely tender. Gently toss bread cubes and seasonings with vegetables and butter.  Add enough liquid to barely moisten. Bake in a greased, covered baking dish for 45 minutes at 350°F.  Do not allow stuffing to stand at room temperature for more than a few minutes before serving.


Chicken in Chili Sauce

2 chicken thighs ¼ tsp sugar
⅓ cup tomato sauce ⅛ tsp salt
½ tsp parsley ⅛ tsp Tabasco sauce
½ tsp chili powder

Place chicken thighs, skin side up, in 1-pint microwave-safe casserole, with thickest parts toward outside edge.  Mix remaining ingredients; spread over chicken.  Cover dish and microwave on medium high setting (385 watts) until thickest parts of chicken are 165°F or juices run clear, approximately 9 to 11 minutes.


Prepare poultry according to a recipe utilizing moist heat:

Chicken Cacciatore

2-3 pieces chicken ¼ cup chicken broth
1 tbsp. olive oil ¼ tsp. sugar
⅓ cup sliced fresh mushrooms ⅛ tsp. salt
¼ medium onion, sliced ¼ tsp. dried rosemary, crushed
1 garlic clove, minced ¼ tsp. dried thyme
½ cup canned diced tomatoes, with liquid ⅛ tsp. dried oregano
2 tbsp tomato paste ⅛ tsp. black pepper
1 tsp. fresh parsley, chopped

In a skillet, cook chicken in hot oil about 10 minutes or until light brown, turning to brown evenly.  Remove chicken, set aside.  Add mushrooms, onion and garlic to drippings in skillet.  Cook about 5 minutes or until vegetables are just tender.  Return chicken to skillet.

In small bowl combine tomatoes, paste, broth, sugar and dried spices.  Pour over chicken in skillet.  Bring to boiling; reduce heat, cover and simmer for 30-35 minutes or until chicken is no longer pink.  Sprinkle with parsley.


Recipe Dry or Moist Heat Method? Appearance Texture Flavor
Broiled Chicken
Oven-Baked Chicken
Fried Chicken
Roast Cornish Hen
Chicken in Chili Sauce
Chicken Cacciatore


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Basic Scientific Food Preparation Lab Manual Copyright © 2023 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.