Does anyone know why some recipes recommend blanching the poultry before roasting? In my case I'm looking at a roasted stuffed capon recipe and it directs me to put the whole, raw capon in boiling water and let it simmer for 3 minutes before stuffing, trussing and roasting.
Blanching poultry before roasting?
Only thing I can think of is to kill bacteria count on the bird. By simply putting in oven and setting at 350 takes quite a while before internal safe temp is reached . They are taking no chances. Example some places dip chopped celery in boiling water before putting in tuna or egg salads.
Some places peel hard cooked eggs for egg salad, then after peeling dip in boiling water to kill transfered bacteria from your hand or table,to the whole peeled egg even if you had gloves on.
I can't disagree with any of this .
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US with 17 Million Dollars per year annual volume).
Well versed in all facets of Continental Cuisine...
If you blanch a bird for 30 seconds then plunge into ice cold water, repeat the process once more, then refrigerate it unwrapped overnight, and let it rest at room temp for 30 minutes before roasting, you will get a crispy skin.
I agree with it, or if you are fry it. often sprinkle it with water to be crispy also. :D