Wholesale Poultry

Trussing and barding poultry are optional methods for cooking poultry but they can be useful to know. Trussing means tying the legs and tucking the wing tips to help whole birds cook more evenly. Barding involves wrapping the bird in bacon. This helps keep the meat moist, a good idea for game birds, which tend to be lean. Brining poultry before cooking also helps keep it moist, plus boosts flavor. If you plan to stuff your poultry of choice, look for semi-boneless whole birds. They are a bit easier to manage and will keep their shape better. If you are grilling a whole bird, consider spatchcocking, which requires splitting the bird and removing the backbone. It not only allows the bird to cook but also makes a stunning presentation.