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 minutes, until a few drops of water splashed in the pan bead and dance. Cook poultry on all sides until browned. Note: For added flavor, pour ¼ cup (wine or broth) over poultry or as required by recipe. Cover; when Vapo-Valve™ clicks, reduce heat to low and cook according to the chart.
|Braising Poultry||Minutes Per Pound|
|whole, halves, quarters||20|
|whole breast, bone-in||20|
|boneless "steaks" or "fillets"||15|
|Cornish Game Hens|
|whole, halves, pieces||