What type of poultry is recommended for moist heat cooking methods?

Poultry that benefits from moist heat cooking methods like braising, stewing, or poaching are typically tougher cuts that need the moisture and time to become tender. Here are some examples:

* Older chickens: Their meat is denser and tougher than younger chickens.

* Chicken thighs and legs: These cuts have more connective tissue and require longer cooking times.

* Duck legs: The dark meat is naturally flavorful but can be tough if not cooked properly.

* Turkey legs and thighs: Like chicken, these cuts benefit from moist heat to break down the tough connective tissue.

Why moist heat works best for these cuts:

* Moisture: The liquid in these cooking methods helps to keep the meat from drying out and becoming tough.

* Time: The slow cooking process allows the connective tissue to break down and the meat to become tender.

Avoid:

* Chicken breasts: They are lean and can easily become dry and overcooked with moist heat methods.

* Young, tender chicken pieces: These will become mushy if cooked for too long in liquid.

In summary: When choosing poultry for moist heat cooking, think "tougher cuts" that need time and moisture to reach their best texture.