Poultry Moist Heat Methods

I found throughout this semester, that I truly don't enjoy moist heat methods, not for the work alone, but for the flavor and dishes as well. Nevertheless, below are the critical control points one must be aware of when cooking poultry. The methods as well have been listed. 

•All Moist-Heat Method Critical Control Points for Cooking Poultry: Domestic poultry must always be cooked well done. Yet, due to chicken being low in fat, it can easily become dry and unpalatable when overcooked. The most accurate guide to doneness may be indicated by a thermometer inserted into the thickest muscle of the inner part of the thigh away from the bone (or thickest part of the breast if being cooked). The recommended internal temperature is 165ºF, however most should aim for 180ºF simply as a precaution. Indications of proper cooking include clear juices rather than cloudy pink/red. Flesh separating from the bone, as well as firmness to touch are also good indicators. Additionally, moist-heat methods are used to tenderize meats, and should be performed accordingly. Other critical control points may include purchasing poultry from approved, reputable suppliers and avoiding time and temperature abuse at all costs.

Methods: 

•Court Bouillon & Poached Chicken: Following the preparation of Court Bouillon (which simply consists of onions, white wine, water, peppercorns, bay leaves, etc. brought to a simmer for 45 minutes  in order to create a type of vegetable stock), season chicken thighs with salt and pepper, and place in the pan presentation-side up. Insure prepared Court Bouillon barely covers the chicken. Cover the chicken with a buttered piece cartouche, and bring to a simmer on top of the stove. Lower the heat however, as poaching requires less heat than the simmering method. Allow to thoroughly cooked, and if required, serve immediately. 

•Simmered Chicken Stew: The simmering method is used to cook tough items that may require long cooking in moist heat in order to become tender. The cooking liquid is typically water, however in the making of stew, we instead used a thickened stew made of chicken stock and roux, in addition to mirepoix, herbs, and seasoning for this procedure. 

•Chicken Tenders en Papillote: Prior to preparing Chicken en Papillote, first begin through the making of en papillote wrap. Once complete, butter the parchment paper, and add the seasoned chicken tenders. In addition, include any vegetables you may wish. (Personally, I included two citrus wheels, shallots, garlic, julienne carrots, and thyme).