If you want to grill poultry, you should definitely avoid a few mistakes. Poultry can quickly become dry if you prepare it incorrectly. The right preparation and the right recipes are essential for juicy poultry with a crispy crust. We have the perfect tips and tricks to ensure that you don't have any problems when grilling.

Quality seals for poultry are a sign of responsible consumption and animal-friendly production. They give us the certainty that the meat we buy has been produced to high standards. When looking at the various seals, it is important to pay attention to certain aspects. For example, the seal of quality stands for the animals being kept in species-appropriate conditions and for the avoidance of cages.

If poultry has been raised in free-range conditions , it means that they have had the opportunity to move freely and live out their natural instincts. Such conditions not only guarantee better animal welfare, but also lead to better meat quality. The animals are healthier and the meat simply tastes better.

That's why we use Label Rouge. It's best if you watch this video , where we explain why Label Rouge is the best poultry and why this seal is so incredibly valuable.

As a little teaser of what Label Rouge is:

antibiotic-free

no salmonella

free-range farming

Chickens live in the forest

corn feeding (only natural feed

At least 81 days old

Highly controlled (strict hygiene rules)

When it comes to grilled poultry, most people choose the breast pieces . However, these are relatively expensive. There are other pieces that are definitely worth it. The thighs in particular should not be underestimated. When deboned, they become delicious steaks , which is possible with all types of poultry. They are wonderful to prepare on the grill. They are also even cheaper than the fillet pieces and have a more intense flavor.

But if you really want to save money, you should always buy the poultry whole. When it comes to poultry for the grill, it is advisable to have a variety of choices. And that's where the whole poultry comes into play.

And it's much cheaper than if you just buy the fillet . Why is that? It's simple: it's more cost-effective for butchers to sell the product whole . Since it's usually only the fillet pieces that are of interest to the masses, the rest has to be used for other purposes (either sold as individual pieces or processed into lunch dishes/ sausages , etc.). However, because demand for the fillet pieces is so high (at least for chicken), it's clear that the other pieces are less attractive to sell. That's why it's smart to buy the whole bird straight away, as you'll get your pieces much cheaper. Of course, there is one disadvantage. You have to take the bird apart and cut it up yourself.

This may sound daunting, but it's easier than you think. We have instructions in video form for you. Here we show you step by step how anyone can do it at home and explain in great detail what's important. So buy a poultry of your choice and get started right away.

Marinating lean or low-fat chicken properly is crucial to preparing a delicious and tender turkey or other poultry . The marinade is the secret weapon to enhance the flavor and add an aromatic note to the meat.

Combine different spices of your choice to create a unique and flavorful marinade. A mixture of honey and paprika powder serves as a wonderfully sweet and spicy flavor carrier. Of course, a Mediterranean variant (thyme, rosemary sprigs, etc.) or a neutral marinade consisting only of oil and onions is also suitable.

This preserves the meat's natural flavor and still makes it tender. This is because oil penetrates the meat and weakens the muscle fibers. Leave the meat in the marinade for at least 30 minutes (but it's better to leave it in the fridge overnight) so that the flavors can mix well. Alternatively, you can rub your poultry with a rub. These mixtures are particularly popular when grilling - they season the meat well and add additional flavors.

No matter which method you choose, both options have the effect of protecting the meat from drying out. This way you can cook your poultry perfectly and then enjoy it with the right side dishes. If you want to find out more about this, we have some great videos for you here - there you can find out everything about the topic.

Whether it's chicken wings, legs or chicken breast rather than steak - chicken is an excellent barbecue food. All parts of the chicken are ideal for any barbecue season. But it's not just chicken that's great - you can always use turkey or even turkey for poultry. Of course, duck breast or a delicious goose are not to be sniffed at at Christmas either. But how do you prepare it properly and what is the right cooking time? What core temperatures do you need and should you grill it directly or indirectly?

We answer these questions in the following guide and also give you a few suitable recipes. We also explain everything about the core temperature, suitable side dishes and, above all, how to get your poultry nice and crispy. We even have a lot of videos on our YouTube channel Freyberger TV . It's really worth taking a look so you don't have to read everything, but can watch it straight away.

No matter what kind of poultry you are grilling and what cut it is, for optimal grilling enjoyment you need a core temperature of at least 80 °C for your poultry. At the same time, it should not exceed 85 °C. In plain language: 80 - 85 °C. You can best achieve this at temperatures between 180 and 200 °C. Therefore, always have a meat thermometer to hand so that you can always check the core temperature.

If you want to be on the safe side, always set up a direct and indirect zone on the grill. This way you can sear your poultry and finish cooking it at a low or medium heat at the same time. This also allows you to reach the desired core temperature in a more controlled manner and still create a crispy crust and a juicy and tender interior .

Of course we have a video for you for this exclusive chicken sandwich. Feel free to watch it so you can't go wrong. Nevertheless, here is a short summary.

1. chicken legs
2. panini rolls
3. red onions
4. Apple
5. romaine lettuce leaves
6. Garlic
7. lemon peel
8. plum sauce from the jar
9. cherry tomatoes
10. chili pepper
11. honey vinegar
12. salt flakes
13. olive oil

• Remove the skin from the chicken thighs and fry in the pan without oil (low to medium heat)
• Meanwhile, remove the bones from the chicken thigh and cut into a steak
• Alternatively: Buy the chicken leg already deboned - for example from us (we deliver throughout Germany)
• Now take a heavy pot and place it on the chicken skin (if necessary, press to remove the water)
• Turn the skin constantly
• Once golden brown and crispy, remove from the pan
• Important: Do not throw away the rendered fat!
• Meanwhile, chop the onions
• Then peel the apple and chop it
• Put the onion and apple in a pot or pan, mix with a little oil and fry (season with honey vinegar)
• Now fry the chicken thigh steak in the pan with the skin removed
• Now take the lemon and use a grater to create lemon zest
• Remove the steak from the pan, let it rest briefly and cut into small strips
• Cut the bun in half and spread with garlic
• Spread plum sauce on both sides of the bun
• And fry briefly again in the pan
• Halve the tomatoes
• chop the chili pepper

Finally, assemble the sandwich:

1. Bread rolls
2. lettuce
3. chicken strips
4. Sprinkle with salt
5. Add apple-onion mixture
6. place halved tomatoes on top
7. Garnish with chili pepper pieces
8. Finally, distribute the lemon zest
9. And finish with the second half of the bun

Important: We really recommend watching the video to make sure your chicken sandwich is perfect.

Of course we have a video for this dish for you. Feel free to watch it so you can't make a mistake. Nevertheless, here is a short summary.

You need:

1. Pollo Fino
2. Peppadew cream cheese
3. Green asparagus
4. pepper
5. salt flakes
6. twine

Here's how:

• Cut the Pollo Fino with a knife and open it up to increase the surface area of ​​the steak
• Halve the asparagus in half and remove the cut
• Then place the asparagus on the grill and roast lightly
• Meanwhile, sprinkle the inside of the Pollo Fino with pepper and salt
• Then spread the steak with cream cheese
• Now place the asparagus in the Pollo Fino and roll it up
• Secure with string
• Roast the roulades briefly on the grill with the skin side down over direct heat
• Then place the roulades in a baking dish
• Place the casserole dish on the grill and finish cooking at medium heat (30 minutes)
• Serve and enjoy

Important: We really recommend watching the video to make sure your roulades are perfect.

Of course we have a video for this dish for you. Feel free to watch it so you can't make a mistake. Nevertheless, here is a short summary.

You need:

1. A pigeon
2. A chicken or turkey breast fillet
3. pigeon innards (included with the pigeon)
4. shallots
5. Bread rolls
6. chanterelles
7. cherry tomatoes
8. walnuts
9. Fireproof glass
10. butter
11. eggs
12. Milk
13. salt flakes
14. pepper
15. nutmeg

Here's how:

pigeon with stuffing

1. First remove the pigeon ’s head
2. Then remove the insides (heart, liver)
3. Then chop the chicken or turkey breast fillet with the innards
4. Now chop the shallots
5. Take the rolls and cut them into fine cubes
6. Put the fillet, the innards, the bread cubes and the shallots in the pan and fry in butter
7. Then put everything in a bowl
8. Now chop the chanterelles
9. Remove the walnuts from their shells and chop finely
10. Roast the chanterelles and walnuts in a pan and place in a separate bowl
11. Once everything has cooled down a little: Mix both bowl contents together
12. Now fill the pigeon with it
13. Then fry the pigeon in the pan for a few minutes on all sides
14. Then place the pigeon with the cherry tomatoes and the dumpling dough (see grill dumplings) in a grill-proof pan
15. Finally, drizzle with olive oil, season with salt and place on the grill/in the oven at 180 °C for 30 to 45 minutes
16. Serve and Enjoy

grilled dumplings

1. Grease the fireproof glass with butter
2. Cut the rolls into small pieces and place them in a bowl
3. Mix the bread cubes with egg and milk
4. Season with salt, pepper and nutmeg
5. Pour the mixture into the heatproof glasses

Important: We really recommend watching the video so that your pigeon will be perfect.

Of course we have a video for this dish for you. Feel free to watch it so you can't make a mistake. Nevertheless, here is a short summary.

You need:

• poussin
• Pre-cooked potatoes
• lemon
• salt flakes
• olive oil
• Fresh thyme

Here's how:

• Cut cooked potatoes with skin into small pieces and place in a fireproof pan or casserole dish
• Then add olive oil and salt
• Removing the backbone of a poussin (here we show you how to do it)
• Breaking open the chick
• Remove the wing tips and chop
• Add the chopped wing tips to the potatoes
• Then place the pan or casserole dish with the potatoes on the grill and cook at low heat
• Now halve the lemon and squeeze
• Then remove the fresh thyme from the stems
• Mix the lemon juice with olive oil, salt and thyme
• Brush the inside of the chicken with the sauce
• Grill the chick on both sides
• Then coat the chick again with the lemon sauce
• Now place the chick with the inside facing down on the potatoes in the pan/casserole
• Brush the outside of the chick again with the lemon sauce
• Let the chick cook in the pan/casserole dish for 30 - 45 minutes
• Important: Brush with lemon sauce every 5 minutes
• Serve and enjoy

Important: We really recommend watching the video to make sure your chicken turns out perfect.

Of course we have a video for this dish for you. Feel free to watch it so you can't make a mistake. Nevertheless, here is a short summary.

You need:

1. free-range corn-fed chicken
2. butter
3. 2 lemons
4. 4 cloves of garlic
5. salt flakes
6. Fresh thyme

Here's how:

• Melt the butter and put it in a bowl
• Squeeze one of the two lemons
• Cut the other lemon into eighths
• Finely chop the garlic
• Then salt the garlic pieces
• And use a knife to press in the garlic and salt flakes and mix (alternatively use a mortar)
• Now remove the thyme from the stems and chop finely (keep a few branches)
• Add the thyme and garlic to the melted butter and mix
• Remove the wing tips and inner fat from the chicken
• Then loosen the skin along the breastbone, but do not tear it
• Brush the meat under the skin with the marinade (butter, garlic, thyme)
• Repeat the process on the back
• Now coat the inside of the chicken with the marinade
• Now let it soak in for 30 - 40 minutes
• Then fill the chicken with the lemon pieces and thyme sprigs
• Fix the chicken on the skewer so that the lower ends of the legs close the opening
• Now place the skewer over the grill (or rotisserie if necessary) and let it rotate.
• Place the pre-cooked potatoes whole in a fireproof pan or casserole dish
• Now place the pan/casserole dish under the chicken
• Cook over indirect heat for at least 45 minutes
• Regularly brush the chicken with the marinade
• Once the chicken is ready, just carve and serve properly

Important: We really recommend watching the video to make sure your chicken turns out perfect.

Of course we have a video for this dish for you. Feel free to watch it so you can't make a mistake. Nevertheless, here is a short summary.

You need:

1. Dutch Oven
2. free-range corn-fed chicken legs
3. guinea fowl carcass (cut into small pieces)
4. poultry offal (heart and liver)
5. carrots
6. parsley root
7. Leek
8. celery
9. onions
10. peeled potatoes
11. thyme/rosemary
12. olive oil
13. clove-allspice-peppercorn mixture
14. juniper leaves

Here's how:

• Add olive oil to the Dutch oven and preheat it on the grill
• Peel the onions, halve them and place them in the Dutch Oven
• Now chop the carcass into small pieces if it has not already been prepared in this way
• Now place the carcass and the innards in the Dutch oven and fry with the onions
• Meanwhile, chop the vegetables
• Put the vegetables, thyme and rosemary and the spice mixture with the juniper leaves in the Dutch oven
• Pour in water and bring to the boil
• Then place the chicken thighs on top
• Now cover the pot with the lid and let it simmer for one hour
• Serve and enjoy

Important: We really recommend watching the video to make sure your stew is perfect.

There is so much more you can make from poultry. But before we present all of our recipes in text form, we have a better idea. Goose in particular is incredibly popular, especially at Christmas time. We have created a special tutorial on how to prepare a whole goose. Just watch this video.

If that's too much work for you, then of course it can be done much quicker. We offer a special "goose" service that means you don't need 40 minutes to prepare a goose. Find out more about it here .