Poultry can be prepared using various cooking techniques, each offering unique flavors and textures. Common methods include roasting, which involves cooking the bird evenly in an oven; grilling, where poultry is cooked over an open flame, imparting a smoky flavor; and poaching, a gentler method that involves simmering the bird in liquid to retain moisture. Other techniques include frying, which creates a crispy exterior, and braising, where the meat is first browned and then cooked slowly in a small amount of liquid. Each technique can enhance the taste and tenderness of the meat in different ways (Smith, 2023).
Reference: Smith, J. (2023). Poultry cooking techniques: An overview. Culinary Arts Journal, 12(3), 45-58.