45. With poultry, as in the case of meats of any kind, it is the
composition that determines the method of cookery; and, as the structure
and composition of the tissue of poultry do not differ materially from
those of meats, the application of the various cooking methods is
practically the same. Young and tender birds that have comparatively
little flesh, such as young chickens, squabs, and guinea fowl, are
usually prepared by such rapid methods as frying and broiling.
Medium-sized poultry, including chickens, turkeys, guinea fowl, ducks,
and geese, require more cooking, and this, of course, must be done at a
lower temperature; therefore, such poultry is generally roasted. Old
poultry, particularly old chicken, or fowl, which is apt to be tough,
requires still more cooking, and for this reason is stewed, braized, or
fricasseed. The recipes for the cooking of various kinds of poultry here
given will serve to make clear the cookery method to employ, as well as
how to carry it out to advantage.