Braising, Also Called Fricasseeing

Braising, also called fricasseeing,

A) is a dry-heat cooking method and may be used for any whole poultry.
B) is a moist-heat preparation method of particular value with older, tougher birds.
C) is a process where chicken pieces, such as breasts, are placed in a frying pan and covered with water and cooked until tender.
D) is a steaming process in which the poultry pieces are arranged skin side up, covered with a little liquid, and cooked until tender.