Cooking Poultry in Saladmaster Recipes

Cooking Poultry in Saladmaster

Cooking poultry requires an emphasis on food safety.  Never undercook poultry. Juices should run clear when the meat is pierced with a fork. ...

More Tips

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...

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...