Blanching poultry before roasting?

5,451
404
Joined Sep 5, 2008
Does anyone know why some recipes recommend blanching the poultry before roasting? In my case I'm looking at a roasted stuffed capon recipe and it directs me to put the whole, raw capon in boiling water and let it simmer for 3 minutes before stuffing, trussing and roasting.
 
5,516
183
Joined Apr 3, 2010
Only thing I can think of is to kill bacteria count on the bird. By simply putting in oven and setting at 350 takes quite a while before internal safe temp is reached . They are taking no chances. Example some places dip chopped celery in boiling water before putting in tuna or egg salads.

Some places peel hard cooked eggs for egg salad, then after peeling dip in boiling water to kill transfered bacteria from your hand or table,to the whole peeled egg even if you had gloves on.

I can't disagree with any of this .
 
4,528
776
Joined Aug 21, 2004
If you blanch a bird for 30 seconds then plunge into ice cold water, repeat the process once more, then refrigerate it unwrapped overnight, and let it rest at room temp for 30 minutes before roasting, you will get a crispy skin.
 
423
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Joined Jan 27, 2010
If you blanch a bird for 30 seconds then plunge into ice cold water, repeat the process once more, then refrigerate it unwrapped overnight, and let it rest at room temp for 30 minutes before roasting, you will get a crispy skin.

I agree with it, or if you are fry it. often sprinkle it with water to be crispy also. :D
 
5,451
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Joined Sep 5, 2008
Thanks for the feedback guys. I found another recipe that calls for simmering the bird for 40 seconds prior to roasting, saying it makes for a more tender meat..
 

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