When should you use a dry or moist technique when cooking poultry?

Answer by  MargotFernandez (169)

Dry heat is used when poultry is tender; techniques such as stewing are used when the poultry requires tenderizing. Typically, poultry is labeled for various types of cooking, such as "stewing chicken." Age is the determiner for dry or moist cooking methods, with older fowl recommended for moist heat.

Answer by  Kristen1010 (34)

A dry technique is improtant when attempting to crisp the skin. A moist technique obviously will keep the meat moist. If you are short on time, dry is usually faster.