WO2002047524A1

WO2002047524A1 - Apparatus and method of cooking poultry

Info

Publication number: WO2002047524A1
Application number: PCT/NZ2001/000275
Authority: WO
Inventors: Richard George Leonard Morrison
Original assignee: Morrison-Fink, Ute, Dagmar
Priority date: 2000-12-12
Filing date: 2001-12-11
Publication date: 2002-06-20
Also published as: AU2002216488A1

Abstract

An apparatus for cooking poultry comprising a steamer part having at least a part thereof of a size able to be inserted into the cavity of dressed poultry, and having an aperture or apertures for the egress of steam, and a liquid reservoir, the liquid reservoir and steamer part co-operating to form at least a partial vapour seal between the steamer part and the liquid reservoir. Stops to prevent over insertion of the apparatus into the cavity are also described.

Description

APPARATUS AND METHOD OF COOKING POULTRY

TECHNICAL FIELD OF THE INVENTION

This invention relates to a novel and improved apparatus and method for cooking poultry. In particular the invention relates to an application for cooking chicken and will be so described in detail with reference to the preferred embodiment. The invention is not however limited to use with chickens.

BACKGROUND ART

The known methods of cooking chicken involve roasting, steaming, rotisserie cooking or use of a microwave oven. A principal benefit of roasting poultry is that this method achieves a crisp skin. A disadvantage is that if the chicken is overcooked, the flesh becomes dry and stringy. Steaming chicken keeps the flesh moist, however the outside appearance is pale, and the skin is not crisp and is usually discarded. A combination of roasting and steaming of chicken is known in the United States where a beverage can, such as a beer can, is half emptied and the top removed. Into the half empty beer can is placed some onion, vinegar and garlic before the beer can is inserted open end first into the cavity of the chicken. The chicken and beer can is placed on a flat surface, such as a cooking tray, and then placed into the oven. The outside of the chicken can then become crisp while the inside of the chicken remains moist. The disadvantages with this method of cooking are obvious. The chicken fat runs over the oven from the baking tray and the can adheres to the inside of the chicken making it difficult and sometimes dangerous to remove a hot metal can which is adhered to the inside of the chicken. In addition there is the possible lack of hygiene with the use of beer cans and the unaesthetic appearance of the food, should the can not be able to be removed prior to serving the chicken or if printing from the can adheres to the chicken. Such printing transference may also be injurious to health. OBJECT OF INVENTION

The present invention seeks to obviate or minimise the foregoing disadvantages in a simple yet effective manner or at least to provide the public with a useful choice.

DISCLOSURE OF INVENTION

In a first aspect of the invention there is provided an apparatus for cooking poultry comprising a steamer part having at least a part thereof of a size able to be inserted into the cavity of dressed poultry, and having an aperture or apertures for the egress of steam, and a liquid reservoir, the liquid reservoir and steamer part co-operating to form at least a partial vapour seal between the steamer part and the liquid reservoir.

In a second aspect of the invention there is provided a method of cooking poultry comprising the steps of providing apparatus for cooking poultry according to the preceding paragraph, adding liquid and optionally flavourings to the liquid reservoir, engaging the steamer part with the liquid reservoir, inserting at least part of the steamer part into the cavity of the poulfry, and placing the poulfry and steamer within an oven.

Preferably the cooking apparatus and poultry are placed within a larger cooking utensil which, in use, allows the fat from the poultry to drain into the larger cooking utensil.

h a third aspect the invention comprises cooking apparatus having a body, at least part of which is of a size such that it can be inserted into the cavity of dressed poultry, and a stop or stops on the outer surface of the body to prevent insertion of the body into the cavity beyond a position predetermined by the position of the stop or stops.

To those skilled in the art to which the invention relates, many changes in construction and widely differing embodiments and applications of the invention will suggest themselves without departing from the scope of the invention as defined in the appended claims. The disclosures and the description herein are purely illustrative and are not intended to be in any sense limiting. BRIEF DESCRIPTION OF THE DRAWINGS

The present invention will now be described with reference to a preferred embodiment, given by way of example only, and as set out in the attached drawings.

Figure 1 is a perspective view of the cooking apparatus of the present invention,

Figure 2 is a detailed view showing the at least partial vapour-proof seal which is formed between the two parts of the cooking apparatus of the present invention as shown in Figure 1, and

Figure 3 is a perspective view of an alternative apparatus for cooking poultry according to the invention.

BEST MODE FOR CARRYING OUT THE INVENTION

Referring to Figure 1 the cooking apparatus of the present invention comprises a steamer part 2 which has a frusto-conical end 8 and a cylindrical portion 4. Near one end of the cylindrical portion 4 are apertures 6 positioned around the cylindrical portion 4. The cylindrical portion 4 has an upper surface 5, preferably but not necessarily, convex in shape with respect to the interior of the cylindrical portion 4. The upper surface 5 has an aperture 7 therein. Apertures 6 and 7 allow the egress of steam into the cavity of a dressed chicken during use of the apparatus.

Also shown in Figure 1 is a liquid reservoir 3 which has a rim 9 for co-operating with the lower edge 10 of the steamer part. This is more clearly shown in Figure 2.

Both the steamer part and liquid reservoir can be made of ceramics, but any other ovenproof substance such as glass or metal can be used. If the construction is of metal, the metal is preferably stainless steel.

In the preferred form of the invention a tray or larger dish 11 is provided in which the reservoir 3 can be placed. Of course any suitable pan can be used. The pan or dish 11 preferably has relatively steep sides 12.

In use liquid along with any desired herbs and other flavourings are placed within the reservoir 3. The steamer part 2 is placed on top of the liquid reservoir 3 whereby the respective edges 10 and 9 form at least a partial vapour-proof seal. It is not necessary that a perfect seal be made, but the better the seal the more steam will be directed to the cavity of the chicken during use as the egress of steam between the cylindrical part 4 and the reservoir 3 will be minimized. The cylindrical portion 4 is placed within the cavity of a chicken. The end 8 prevents over insertion of the steamer part 2 into the cavity. Accordingly the end is of a diameter and angle to ensure it acts as a stop in use. A skewer 13 can be placed through the chicken and apertures 6, if desired. This substantially prevents accidental unwanted removal of the steamer part 2 from the cavity and also provides a handle to help removal of the chicken from the oven. The chicken and the cooking apparatus 1 are then placed within a roasting pan (not shown) which may have some water added to it to facilitate later cleaning. During cooking, the fat from the chicken runs down the conical surface 8 and into the dish 11. Desirably the dish 11 holds water so that the fat collects on the water for easy removal. Also the water and steep sides 12 reduce any tendency for the fat to splash.

hi the embodiment of Figure 3, stops 15 are positioned on the exterior surface of the body part 4 to prevent over insertion of the body part 4 into the chicken cavity in use. The top end 5 may comprise a single opening and the body 4 is closed at the lower end to provide a liquid reservoir. A broad foot 16 is provided for stability. The device is used substantially as for the construction of Figure 1, and again may be stood in a dish 11 or other pan which holds water.

Whilst the use of a larger cooking utensil is optional, it is nevertheless useful as a means for keeping an oven clean as any tendency for fat to splash is reduced.

The cooking apparatus of the present invention has advantages. Firstly, the apparatus allows roasting of the chicken but the apparatus is readily removable because of the accessibility of the cone 8 or base 16. Also any leftover liquid, herbs and flavourings remain in the reservoir 3 during removal and manipulation of the chicken after cooking. The chicken is lifted from fat during cooking because of the provision of the reservoir 3. Steam is directed up the cylindrical portion 4 as a degree of sealing occurs between the cylindrical portion 4 and the reservoir 3.

Claims

I CLAIM:

1. An apparatus for cooking poultry comprising a steamer part having at least a part thereof of a size able to be inserted into the cavity of dressed poultry, and having an aperture or apertures for the egress of steam, and a liquid reservoir, the liquid reservoir and steamer part co-operating to form at least a partial vapour seal between the steamer part and the liquid reservoir.

2. Apparatus as claimed in claim 1, wherein the steamer part comprises a cylindrical portion and a frustro conical end, the apparatus being in the cylindrical portion.

3. A method of cooking poultry comprising the steps of providing apparatus for cooking poultry according to either one of the preceding claims, adding liquid and optionally flavourings to the liquid reservoir, engaging the steamer part with the liquid reservoir, inserting at least part of the steamer part into the cavity of the poultry, and placing the poultry and steamer within an oven.

4. A method as claimed in claim 3, wherein the cooking apparatus and poultry are placed within a larger cooking utensil which, in use, allows the fat from the poultry to drain into the larger cooking utensil.

5. Cooking apparatus having a body, at least part of which is of a size such that it can be inserted into the cavity of dressed poultry, and a stop or stops on the outer surface of the body to prevent insertion of the body into the cavity beyond a position predetermined by the position of the stop or stops.

6. Cooking apparatus as claimed in claim 5, wherein the body has a cylindrical part and a frustro conical end, the frustro conical end forming the stop.