TLE 10

COOKERY
1- PLATE/PRESENT POULTRY
AND GAME DISHES
(ACTIVITY 2)

KIERBE T. PEREZ GRADE-10-BONIFACIO

 Fried Chicken
SOUTHERN UNITED STATES, UNITED STATES OF AMERICA

MAIN INGREDIENTS:

CHICKEN BUTTERMILK FLOUR LARD

VEGETABLE OIL SALT BLACK PEPPER PAPRIKA

Fried chicken, which emerged in the USA, is a world-renowned dish involving

chicken meat covered in a blend made with flour and seasonings, then cooked in pig
lard or vegetable oil. The preparation starts with dividing a whole chicken into
portions: the white meat sections include the breast and the wings, while the dark
meat parts consist of thighs and legs.

The back is usually disposed of, while the breast is often divided into two bits or cut
into long strips, the latter version being called chicken fingers. For tenderizing the
meat, chicken pieces are sometimes drenched in buttermilk and then coated in a
batter made with flour, seasonings, and occasionally milk or eggs.

TIME

●Preparation time: 15 min ●Cooking time: 45 min ●Total time: 2 h

 Buffalo Wings
BUFFALO, UNITED STATES OF AMERICA

MAIN INGREDIENTS
•

CHICKEN FLOUR PAPRIKA CAYENNE PEPPER

SALT BLACK PEPPER

Although chicken wings were long marked as the least desirable part of the chicken, the
Buffalo wings recipe turned them into a juicy, spicy treat perfect for a snack or an
appetizer, especially during sports events. This simple dish is prepared by first separating
the chicken wings at the joint into a drumstick and a flat.

Then, the wings are deep-fried or baked in a hot oven until they turn golden brown and
crispy. Originally, the wings are left unseasoned and uncoated with flour, although some
recipe variations suggest doing so. The following step is to toss the wings into a hot sauce
with some melted butter or margarine — or, even better, into special Anchor Bar Wing
Sauce which is the authentic ingredient.

TIME

●Preparation time: 5 min ●Cooking time: 45 min ●Total time: 50 min

 Butter chicken
DELHI, INDIA

The essential elements of butter chicken are tandoori-cooked, bone-in, chicken

pieces and a mild curry gravy consisting of tomatoes, butter, and cream. The chicken
is marinated in spices and yogurt or cream for at least a few hours, but best if
overnight, and then roasted in a clay oven (tandoor).

The meat can be grilled or pan-fried instead of roasted, and the spices used in the
marinade vary as each chef has his preferred combination. However, spices like
garam masala, ginger, garlic, lemon, chili, turmeric, and much more are typically
called for in most recipes.

TIME

●Preparation time: 10 min ●Cooking time: 30 min ●Total time: 40 min

 Confit de canard
MIDI-PYRÉNÉES, FRANCE

MAIN INGREDIENTS
•

DUCK THYME GARLIC SHALLOTS

BAY LEAVES SALT BLACK PEPPER

Confit de canard, or duck confit, is a classic French delicacy originating from the
south-western region of Gascony. It is well known that confit was a standard meat
preservation process for many centuries until refrigerators were invented.

Although in the early years, whole ducks were being used to make confit de canard,
nowadays, the dish is mostly made with duck legs (drumsticks with thighs
attached). The first step in making duck confit includes salt-curing duck legs and
leaving them in a refrigerator overnight.

TIME

●Preparation time: 10 min ●Cooking time: 2 h ●Total time: 14 h 10 mi

 Oyakodon
TOKYO, JAPAN

MAIN INGREDIENTS
•

CHICKEN EGGS SCALLIONS

Belonging to a group of donburi dishes — which are made up of cooked or steamed

rice that is topped with a range of cooked or fresh ingredients — oyakodon, also
known as oyako-donburi, consists of a mixture of chicken meat, eggs, and onions
served atop a bowl of rice.

The preparation starts with combining the ubiquitous fish stock dashi with soy
sauce, sugar, rice wine mirin, and rice liquor sake in a pan, and bringing them to a
boil. Then, small pieces of the chicken thigh are added and cooked through.

TIME

●Preparation time: 5 min ●Cooking time: 15 min ●Total time: 20 min