Poultry super crispy, juicy and not so fat

To make poultry beautiful crispy, juicy and not so fat, you should first cook it / cook and then roast in the oven.

So before cooking, the poultry is filled at will. Duck with oranges, apples, onions, bread dumplings, etc. goose to goose, depending on your preference.

The stuffed bird now comes in a roasting pan with water, greens, leek, onion, garlic and bay leaf. The roast should be covered with water as much as possible. Now let lid on it and cook depending on size.


Chicken about 30 minutes, duck about 45 - 60 minutes and the goose about 90 minutes. When the meat withdraws from the legs, the roast is done.

Now the animal is taken from the broth, seasoned as desired and fried for about 15 minutes at 180 ° on the grid.

When cooking most of the fat has leaked, so the skin does not need to be pierced, and is superkross. The sauce is made from the offal wing tips, neck, etc. (is already described here in the forum).

I used to roast the duck in the traditional way, once tried that way and stuck with it. Super-juicy and not so fat.

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