Method for preparing molded poultry product

Claim 1

A method of producing a cooked poultry product comprising: a. providing a flexible stretchable bag having a closed end and an open end and placing the closed end of the flexible stretchable bag within the internal contour of assembled and clamped sectional members of a mold, said internal contour forming a cavity the configuration of which is a whole cooked poultry product comprising a breast portion and leg portions the bag being positioned substantially within the cavity, said open end being disposed adjacent an access hole in the assembled mold; b. placing the mold on an end disposed away from the access hole and inserting a filling tube into said flexible bag through said access hole in the assembled mold and into the open end of the bag; c. pressing a first meat comprising a white meat through the filling tube at the open end of said bag so that the forced meat causes the bag to stretch so that a first portion of the bag contacts a first portion of the mold contour corresponding to and substantially filling the breast portion of the poultry; d. pressing a second meat comprising a dark meat through the filling tube at the open end of said bag, onto the first meat, so that a second portion of the bag contacts a second portion of the mold contour corresponding to and filling the leg portions; e. closing the open end of the bag after the bag is stretched to the mold contour; and f. then heating the mold so as to cook the meat within the bag confined to the internal mold contour, further comprising retaining the stretched and filled bag in the mold during heating so that the final form is set prior to opening the mold, and expansion of the meat in the bag due to cooking causes the meat to more completely take the form of the internal contour of the mold, whereby the cooked meat is in the form of a whole cooked poultry with the white meat in the breast portion and the dark meat in the leg portion.

Claim 2

A method of producing a cooked poultry product comprising: a. providing a flexible stretchable bag having a closed end and an open end and placing the closed end of the flexible stretchable bag within the internal contour of assembled and clamped sectional members of a mold, said internal contour forming a cavity the configuration of which is a whole cooked poultry product comprising a breast portion and leg portions the bag being positioned substantially within the cavity, said open end being disposed adjacent an access hole in the assembled mold; b. placing the mold on an end disposed away from the access hole and inserting a filling tube into said flexible bag through said access hole in the assembled mold and into the open end of the bag; c. pressing a first meat comprising a white meat through the filling tube at the open end of said bag so that the forced meat causes the bag to stretch so that a first portion of the bag contacts a first portion of the mold contour corresponding to and substantially filling the breast portion of the poultry; d. pressing a second meat comprising a dark meat through the filling tube at the open end of said bag, onto the first meat, so that a second portion of the bag contacts a second portion of the mold contour corresponding to and filling the leg portions; e. closing the open end of the bag after the bag is stretched to the mold contour; and f. then heating the mold so as to cook the meat within the bag confined to the internal mold contour, further comprising retaining the stretched and filled bag in the mold during heating so that the final form is set prior to opening the mold, and expansion of the meat in the bag due to cooking causes the meat to more completely take the form of the internal contour of the mold, whereby the cooked meat is in the form of a whole cooked poultry with the white meat in the breast portion and the dark meat in the leg portion.