Patent ID: 6416804
Filing Date: 2002-07-09
Classification: A47J

Abstract:
A method for quick and uniform cooking of eviscerated and stuffed raw poultry using a convection pipe,the convection pipe comprising an elongate hollow tube of circular cross section, an open first end, and open second end, a mid portion that lies between and separates the first end from the second end, said elongate hollow tube having a circular longitudinal bore of uniform diameter such that air flow from the first end to the second end is free and uninterrupted, the convection pipe further comprising an angled portion residing within its mid portion such that its first end is not coaxial with its second end, the method comprising the following method steps: 1. thoroughly washing the eviscerated body cavity and exterior of a poultry, 2. inserting the convection pipe within the body cavity of the poultry such that A. the first end of the convection pipe extends out of the tail end of the poultry such that the open first end of the convection pipe is spaced apart from the tail end of the poultry, B. the second end of the convection pipe extends out of the neck end of the poultry such that the open second end is spaced apart from the neck end of the poultry, C. the angled portion of the convection pipe resides within the body cavity of the poultry such that the angled portion lies adjacent to the neck end, and lies within a narrow opening between the breastbone and back of the poultry, 3. filling the body cavity with edible stuffing material such that the convection pipe is surrounded by and supported within the body cavity by the edible stuffing material, and 4. cooking the poultry until the internal temperature of the edible stuffing material, poultry breast, and poultry thigh reach about 165 degrees F.