Poultry is best kept, when it is gutted immediately after killing and after complete cooling it is stuffed with paper. After stuffing, hang the art with feathers, in an airy place, cool and protected from flies. In order for poultry to be tasty after cooking and have the right flavor and tenderness, it must be properly matured. After a few days, 1— 4 days before cooking, pour hot water over the poultry (do 70°), peel the feathers, clean, tan and soak in cold water on 2 hours.
After this time has elapsed, remove the poultry, squeeze out of the water and rub with salt, then follow the recipe for the chosen dish.
Old poultry should crumble longer than young poultry. It is suitable mainly for cooking and stewing, for his flesh is hard, stringy, overgrown with tendons, which require a liquid environment and a relatively long time to swell and cook. So you can make tasty broth from old poultry and broth meat, stew and paprika, but not for baking.
Chickens, especially the small ones 6 — 10 week. can be prepared immediately after killing and after being soaked for a short time. When they are properly fattened, they are suitable for baking after filling (ok. ¾ hours. —1 hour). Chickens can also be prepared fried breaded (in halves) or in sauces.
Poultry is baked after stuffing. It doesn't just matter that much, that stuffed poultry is more divisible and the dish is more filling, but also perfectly protects the meat from drying out.
