White meat? Discover the best cut for each cooking.
Turkey breast and chicken breast are ideal for steamed or pan-fried preparations. Thighs and thighs are good for the barbecue and for the oven. While for the stewed recipes you can use the whole animal, cut into more or less large pieces.
- 1 Baked
"For cooking in the oven, cuts rich in connective tissue are good, which remain soft and juicy even when subjected to high temperatures", advises Andrea Palmieri, owner of the Osteria Bucavino in Rome and teacher of the "At the table with the chef" school. .
«Ok then a thigh, thigh and chicken wings, Ea thigh and thigh for the turkey. However, nothing prevents you from using these whole animals to make classic recipes such as stuffed turkey and roast chicken with potatoes. As for the rabbit, it can be used whole or in pieces».
- 2 In the pan
«For pan-fried preparations, the slices of chicken breast or turkey breast, whole or in chunks», need it chef.
«They can be flavored with an emulsion of extra virgin olive oil, lemon juice and salt, and served with a Roman broccoli sauteed with garlic, oil, chilli, lemongrass and fresh ginger. Chicken, turkey and rabbit can also be cooked in large pieces. In this case it is necessary to brown them well with rosemary and white wine or fruit and a spoonful of brandy ».
- 3 Stewed
«For stewed recipes they are fine chicken, turkey and rabbit in pieces, without discarding anything », suggests the chef.
«They can be cooked with tomatoes (classic preparations) or in white, with onion, celery and carrot or with potatoes and mushrooms or with artichokes sprinkled with wine and vegetable broth».
- 4 Steamed
«For this very delicate cooking, which does not stress the fibers of the meat, it is better to use the chicken breast and the turkey breast already cut into slices, to be served (once well cooked) on a bed of salad or combined with slices of citrus fruits », Palmieri advises.
- 5 Boiling
«Hen, capon, chicken and turkey they are traditionally used for the preparation of broth. They can be boiled whole or in pieces. They are excellent served with a green sauce based on garlic, parsley, carrot, red vinegar and extra virgin olive oil or with a very delicate homemade mayonnaise », Andrea Palmieri advises.
"Also the rabbit (mainly the legs are used) can be boiled and then sliced ​​with a knife and served in a salad with shredded lettuce, squeezed lime and mayonnaise. For this recipe you can also use chicken and turkey ».
- 6 Barbecue
“Cooking on the barbecue requires long times»Says the Roman chef. «It is therefore better to focus, as for baked preparations, on cuts rich in collagen, such as thigh or upper thigh to be cooked with the skin facing the grill ».
- READ MORE: White meat, how to choose it and how much to eat
