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Tools for Preparing poultry to be cooked:
1 chopping board
1 mincing knife
Method for Dressing poultry:
Cut the head, the wings and legs. Pluck with the tip of a knife.
Flambé the chicken in order to remove the last dawn.
Place the chicken on its breast and incise the skin on the back of the neck. Lift the skin and cut the neck (but not the skin,as you will use it to brider the chicken). Through the neck's orifice, lift the two lungs on each side of the spine with a finger.
Cut the rump and remove the gizzard and the mass of fat through the back orifice. With three fingers size all the inner organs of the chicken and pull to empty it.
Beware not to pierce the bag of bile, which is but the gall-bladder (green bag by the liver). Bile is a green fluid which gives a very bitter and unpleasant taste.
"When the chicken is emptied you can, for instance use the liver to make stuffing, the heart for skewer and the gizzard to make gizzards' confit".
Threading twine through the body of a poultry with a trussing needle to hold the legs and wings in place during cooking.
The process of rotating poultry or game birds over a gas flame in order to burn off and remove any remaining down.