How To Cook Poultry by Braising


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
serving-size pieces 20
boneless breasts 15
whole breast, bone-in 20
boneless "steaks" or "fillets" 15
Cornish Game Hens
whole, halves   25
whole, halves, pieces