These satays are quick to make and full of flavor. They are great as an appetizer or as an entrée.
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Whether you choose to cook turkey, chicken, quail, Cornish hen or duck (or any other type of poultry), it’s important to realize that each bird has relatively the same anatomy.
Once you understand that each part – the legs, the breasts and the wings – is composed of different muscle tissue, you can begin to understand which cooking methods are best suited to each part – no matter which type of bird you choose to cook.
In this lesson, you will learn about the basic anatomy of poultry and the difference between white and dark meat. You will also learn which cooking methods are best suited to each part of poultry. Finally, you will learn how to buy, store and thaw poultry.
This lesson includes access to the following text & instructional video recipes