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BRAISING Poultry

Poultry Cuts

Poultry for Braising:

  • Cut-Up Fryer
  • Split Fryer Parts
  • Boneless Thighs
  • Bone-In Thighs
  • Bone-In Split Breast
  • Leg Quarters

Utensils:

  • Tongs
  • Spatula
  • Platters (prep and serving)
  • Digital Thermometer
  • Heavy Gauge Pan with Lid (braising pan)
  • Dutch Oven or Crock Pot

Instructions:

  1. Season both sides of poultry with salt and pepper. Then dust poultry with flour. Pour approximately 1-2 Tbsp. olive oil into the braising pan. Heat on medium high. Gently tilt pan to distribute oil evenly. Wait until faint smoke appears, indicating that pan is hot enough to brown (caramelize) poultry. Brown poultry on all sides.
  2. While not overcrowding the pan, place poultry in and press down gently with spatula to ensure the entire surface of the poultry is heated in the pan.
  3. Turn meat when the bottom section is golden brown, approximately 2-2.5minutes. Continue to cook on each side until all sides are golden brown. Remove poultry from pan and place on platter.
  4. Continue to cook on each side until all sides are golden brown. Remove pork from pan and place on platter.

To Sauté Vegetables: remove any excess fat, leaving approx 1 Tbsp of fat in pan.

  • Lower heat to medium and add desired vegetables and garlic. Sauté for 3-4 minutes or to desired doneness. Place meat back into pan and add cooking liquid to cover (such as wine, chicken broth or water). Cook covered until done.
 
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