Cooking Poultry in Saladmaster Recipes
Cooking Poultry in Saladmaster
Stovetop Roasting: Use this technique for whole birds or bone-in pieces that you might otherwise roast in the oven.
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Cooking poultry requires an emphasis on food safety. Never undercook poultry. Juices should run clear when the meat is pierced with a fork. After handling raw poultry, carefully wash hands, knives, cutting boards, plates and any other utensils. ...
Pan-Frying: Saladmaster’s unique construction allows you to fry chicken without added oil or grease.
How To: Heat large or small skillet over medium heat 2 to 3 minutes, until a few drops of water splashed in...
Stovetop Roasting: Use this technique for whole birds or bone-in pieces that you might otherwise roast in the oven.
How-To: Preheat roaster 2 to 3 minutes over medium heat, until a few drops of water splashed...
Braising: This method of first browning then cooking in liquid is particularly good for bone-in pieces or whole poultry.
How To: Preheat pan (usually skillet or roaster) over medium heat for 2 to 3...
Pan-Frying: Saladmaster’s unique construction allows you to fry chicken without added oil or grease.
How To: Heat large or small skillet over medium heat 2 to 3 minutes, until a few drops of water splashed in...
Cooking poultry requires an emphasis on food safety. Never undercook poultry. Juices should run clear when the meat is pierced with a fork. After handling raw poultry, carefully wash hands, knives, cutting boards, plates and any other utensils. ...
Stovetop Roasting: Use this technique for whole birds or bone-in pieces that you might otherwise roast in the oven.
How-To: Preheat roaster 2 to 3 minutes over medium heat, until a few drops of water splashed...
Braising: This method of first browning then cooking in liquid is particularly good for bone-in pieces or whole poultry.
How To: Preheat pan (usually skillet or roaster) over medium heat for 2 to 3...
Cooking poultry requires an emphasis on food safety. Never undercook poultry. Juices should run clear when the meat is pierced with a fork. After handling raw poultry, carefully wash hands, knives, cutting boards, plates and any other utensils. ...
Pan-Frying: Saladmaster’s unique construction allows you to fry chicken without added oil or grease.
How To: Heat large or small skillet over medium heat 2 to 3 minutes, until a few drops of water splashed in...
Stovetop Roasting: Use this technique for whole birds or bone-in pieces that you might otherwise roast in the oven.
How-To: Preheat roaster 2 to 3 minutes over medium heat, until a few drops of water splashed...
Braising: This method of first browning then cooking in liquid is particularly good for bone-in pieces or whole poultry.
How To: Preheat pan (usually skillet or roaster) over medium heat for 2 to 3...