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BeefEater 101 > Cooking Techniques > POULTRY

Cooking Techniques │ POULTRY

The Basics of Chicken and Turkey
Roasting Poultry on the Rotisserie
Using a Baking Dish For Poultry

The Basics of Chicken and Turkey Poultry is one of the most versatile meats to cook on your BeefEater. From whole chicken and turkey through to chicken pieces - poultry lends itself admirably to many varied methods of barbecuing
With the addition of a roasting hood and rotisserie for spit roasting, a host of exciting, mouthwatering recipes can be prepared and cooked on your BeefEater. Basic techniques Keep it moist: Regardless of the recipe, the real secret of barbecuing poultry lies in keeping the meat moist during cooking. In most cases this is achieved by either marinating the meat prior to cooking, or brushing the meat during cooking with marinades or sauces. This not only keeps the meat moist and juicy, but depending on the marinade or sauce being used, also adds extra flavor. Never serve rare: Unlike other meats, poultry should never be served rare. It must be cooked right through. As such, care must be taken to ensure that the outside is not burnt and the inside raw. To overcome this problem it's preferable when cooking smaller cuts by the direct method, to cook slowly, without excessive heat. The food can then be browned and crisped by increasing the heat in the latter stages of cooking. Direct vs. Indirect Cooking Smaller cuts of chicken and turkey ie breast, thigh, fillets, wings etc are best cooked on a preheated plate (griddle) or grill. The choice between using the plate (griddle) or grill, is purely a matter of personal choice. The plate (griddle) in effect fries the meat, whereas the grill exposes the meat to direct flame, creating a more traditional, smokey, barbecue taste. Larger cuts of chicken and turkey are best cooked slowly by the indirect method of cooking with the roasting hood down. Whole chickens, turkey and game can be cooked either on a rotisserie, in a baking dish, or using the butterfly method. Butterfly Poultry To prepare butterfly poultry, simply cut the backbone out completely and flatten out it so that it can be cooked flat on the plate (griddle) or grill. It is cooked slowly by the direct method, turning frequently and basting to keep the meat moist. Cooking Times Cooking times for poultry vary according to the weight and/or thickness of the cut. However as a guide whole chicken generally requires 40 - 50 minutes per kg (18 -23 minutes per 1b) at approximately 180°C (355°F). Two burners on medium with the roasting hood down produces approximately 195°C (385°F) for the 3, 4 and 5 burner model. Two burners on medium for the 2 burner model produces approximately 205°C (400°F)
Roasting Poultry on the Rotisserie This method of cooking poultry not only requires little attention or culinary expertise, but also browns the meat to perfection. Follow the simple steps below for trouble free spit roasting.
Prepare your whole poultry according to the recipe. You will then need to truss the bird so that it stays in one piece whilst turning on the rotisserie. This is achieved by tucking the wings to the back of the chicken and the legs against the breast and tying both tightly with string. The string will not mark the chicken, but should be removed before serving. Slide the bird onto the rotisserie spit and secure. Adjust the counter balance so that the whole bird rotates smoothly Place the rotisserie onto the preheated barbecue. Adjust the settings for indirect cooking with the outside burners on medium and the inside burners off. Turn the rotisserie on and dose the roasting hood To keep the meat moist during cooking, place a drip tray with a little water and wine immediately under the rotating bird. Many recipes also require frequent basting during cooking Test for doneness by using a meat thermometer When the whole bird has been cooked and removed from the rotisserie, place it in a warm position and let stand for 15 minutes before carving. This not only makes it easier to carve, but helps retain the juices when serving.
Using a Baking Dish For Poultry Again this method of barbecuing poultry requires little attention and produces excellent results, provided you follow a few simple instructions.
Prepare the whole poultry according to the recipe. Truss the bird in the same manner as described in the rotisserie section Place the whole bird into a baking dish or onto the special BeefEater roast holder within a baking tray. Place the tray onto the unlit centre section of a preheated barbecue. Adjust the burners for indirect cooking with the outside burners on medium and the inside burners off and close the roasting hood. Baste frequently during cooking (or as prescribed in the recipe) Check for doneness using a meat thermometer When the whole bird has been cooked, place in a warm position and let stand for 15 minutes before carving.