How to Pan-Sear Poultry
Pan-seared poultry, whether chicken, duck, goose or even pheasant or quail, might sound like a dish you might only find prepared in a restaurant. However, pan-searing poultry is easy enough to do at home, and, when done properly, results in beautifully browned and succulent poultry every time. Does this Spark an idea?
Things You'll Need
- Poultry cuts
- Cast iron or nonstick skillet
- Oil
- Seasonings
- Meat thermometer
Instructions
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1
Prepare the poultry by slicing it as desired. Leave the skin intact for the juiciest final product. Dust the poultry lightly with desired seasonings.
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2
Coat the bottom of a cast iron or nonstick skillet with oil. The oil should just barely coat the bottom of the skillet. Too much oil will overpower the flavor of the poultry.
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3
Heat the skillet to medium-high heat for thicker cuts of poultry. Heat to high heat for thinner cuts. When the oil just starts to smoke, it's time to add the poultry. Lay the poultry in the skillet skin-side down.
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4
Cook until the meat changes color approximately one-quarter of the way up. When you turn it over, the seared side should be a golden-brown and lightly crisped. This is what will lock in the juices and flavor.
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5
For poultry cuts less than 1/2-inch thick, reduce skillet heat to "Medium" and continue cooking on the stovetop. For poultry cuts thicker than 1/2-inch, transfer to a prepared baking dish and place in an oven preheated to 350 degrees F.
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6
Continue to cook the poultry until the internal temperature of the meat is 10 degrees lower than the target final temperature. Use a meat thermometer placed halfway through the thickest part of the poultry cut to tell. Or, pierce the poultry with a fork. If the juices are clear, the meat is done.
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7
Transfer seared poultry to a platter. Let sit 5 to 10 minutes and then serve.
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Tips & Warnings
For a lower-fat version of the poultry, remove the skin prior to searing.
Make a glaze or sauce using the drippings remaining in the pan after you sear the poultry. Add a some seasonings and a bit of butter, oil or even wine. Baste the poultry with the sauce as you continue cooking.
Each type and cut of poultry requires slightly different cooking times. When pan-searing, cooking time is rarely longer than 5 minutes per side, but refer to individual recipes for specific recommendations.
