Resting Poultry

Matthew Ryle removed the poussin crown from the oven when a probe thermometer read approximately 60°C at the thickest point, then allowed it to rest in the pan before carving. Resting lets the internal temperature rise a few degrees through carryover cooking while the muscle fibres relax and reabsorb juices that would otherwise run out on the board. For a small bird like a poussin, resting for three to four minutes is usually sufficient. Carving while still too hot results in dry, toughened meat and a loss of juice on the plate. Using a probe thermometer removes any guesswork and is the professional standard for all poultry cookery.