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* Poultry |
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Italian cooks have a wide range of poultry to choose from. In addition to chicken and turkey, capon, pheasant, guinea hen, duck, goose, pigeon, quail, and other birds are readily available. Until after World War II, chicken was not widely eaten in Italy. Poultry was expensive, and a live chicken could produce eggs for a farm family either to eat or sell. Chickens were killed only when they became too old to lay eggs, when someone in the family was ill and needed extra nourishment, or for special feasts. Many of today's recipes for chicken were once made with wild birds or with rabbit. For Christmas and other holidays, Italians often serve capon. The flavor of capon is similar to chicken, though deeper and richer. Roasted capon with a meat or bread stuffing is eaten all over Italy. In Emilia-Romagna, capons are roasted and stuffed or boiled to make broth in which to cook tiny hand-formed tortellini. One traditional recipe from the Veneto is capon cut into pieces, seasoned with herbs, and steamed in a pig's bladder to hold in the flavors. In Piedmont, capons are stuffed with truffles and boiled or roasted for holiday meals. A small turkey or large roasting chicken can be substituted for capon, if preferred. Most of the recipes in this chapter are for chicken and turkey because the supply of those in the United States is reliable and consistent. For good chicken and turkey flavor, I prefer to use freerange poultry raised without antibiotics. Though organic and free-range birds are more expensive, they taste better, have a better texture, and are better for you. No matter which type of poultry you will be cooking, remove the giblets, liver, and any other parts packed inside the cavity or in the neck area. Rinse the bird well inside and out. Occasionally, you will see still-attached pinfeathers, which should be removed, either with your fingers or with tweezers. Some types of poultry, such as chicken, capon, and duck, have excess fat that can be pulled or cut out of the cavity. If the bird will be cooked whole, bend the wing tips behind the back. Insert any stuffing or flavoring ingredients, then tie the legs together with kitchen string for a neat appearance and more even cooking. Some chickens, turkeys, and other large birds come with a small thermometer inserted in the breast. These devices are often inaccurate, as they can become clogged with cooking juices. It is best to rely on an instant-read thermometer to check for doneness. Chicken, turkey, and capon are done when the juices run clear when the thigh is pierced with a fork and the temperature in the thickest part of the thigh is 170° to 175°F (for capon, 180°F) on an instant-read thermometer. Be sure that the thermometer does not touch the bone (or the temperature may read higher than that of the meat). Quail, goose, and duck are eaten well done in Italy, with the exception of duck breast. When pan cooked, duck breast is usually served medium rare. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is!
CHICKEN CUTLETS (SCALOPPINE) Chicken Cutlets Francese Chicken Cutlets with Basil and Lemon Chicken Cutlets with Sage and Peas Chicken with Gorgonzola and Walnuts Salad-Topped Chicken Cutlets Chicken Rolls with Anchovy Sauce Chicken Rolls in Red Wine CHICKEN PARTS Devil's Chicken Crusty Broiled Chicken Marinated Grilled Chicken Baked Chicken with Potatoes and Lemon Country-Style Chicken and Vegetables Chicken with Lemon and White Wine Chicken with Sausages and Pickled Peppers Chicken with Celery, Capers, and Rosemary Roman-Style Chicken Chicken with Vinegar, Garlic, and Hot Pepper Tuscan Fried Chicken Chicken with Prosciutto and Spices Chicken in the Style of the Hunter's Wife Chicken with Porcini Chicken with Olives Chicken Livers with Vin Santo WHOLE CHICKEN AND CAPON Roasted Chicken with Rosemary Roasted Chicken with Sage and White Wine Chicken in the Style of Roast Pig Roasted Chicken with Marsala and Anchovies Stuffed Roasted Capon Stuffed Chicken in Ragù Roasted Boiled Chicken Chicken Under a Brick Lemon Chicken Salad Chicken Salad with Two Peppers Piedmont-Style Chicken Salad TURKEY, DUCK, AND QUAIL Rolled Stuffed Turkey Breast Poached Turkey Meat Loaf Turkey Rolls in Red Wine Tomato Sauce Duck Breast with Sweet-and-Sour Figs Spiced Roasted Duck Quail in the Pan with Porcini Grilled Quail Quail with Tomatoes and Rosemary Braised Quail From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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