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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 | |
| Chicken | ||
| whole, halves, quarters | 20 | |
| serving-size pieces | 20 | |
| boneless breasts | 15 | |
| Turkey | ||
| whole breast, bone-in | 20 | |
| boneless "steaks" or "fillets" | 15 | |
| Cornish Game Hens | ||
| whole, halves | 25 | |
| Duck | ||
| whole, halves, pieces |
30 |