Food Styling for Photographers

CHAPTER SEVEN

Next, position the wings of each bird just as they will be
in the fi nal shot. If the wings are to be tucked behind the
back of the bird, perform that maneuver now. If the birds
are to be roasted the following day, place each bird in a
jumbo Ziploc bag, remove as much air from the bag as
possible, and seal the bag. Set the bags holding the birds
on fl at trays so the birds are resting on their back with
breasts pointed upward and store them in the refrigerator
overnight.

On the day of the shoot, about 2 hours before you plan
to make fi nal photography, remove all but one rack in the
oven, setting the remaining rack on the next to lowest
shelf in the oven. Measure the space needed using one of
the birds, so the birds and baking sheet will slide into the
oven without hitting any oven surfaces. Preheat the oven
to 375ºF.

Spray a baking sheet or roasting pan with nonstick cooking

spray. If you bake two birds at the same time in one pan,

the birds should not touch each other or the sides of the

baking pan. Place the baking pan with the bird in the oven.

Depending on the size of birds you are prepping, bake the

birds for approximately 25 to 45 minutes or until the outer

fl esh is cooked, appearing white and the skin has tight-

ened. Because color will be applied to the skin surfaces

later, the color of the bird is not crucial at this point.

Carefully remove the baking pan from the oven, holding

the tray level to avoid spilling any cooking juices and to

prevent the birds from sliding around. Set the baking pan

on a heat-resistant surface. Slip a spatula under the bird

to ensure it is not stuck to the pan. With a pair of large

spatulas, one supporting each end of the bird, lift and

transfer the bird to a working surface. Hold the bird level

during this procedure because there is certain to be hot

liquid within the bird’s cavity. Reserve any brown ele-

ments in the pan drippings for later use. Wipe the cooking

pan clean, respray with nonstick spray, and repeat the

cooking process for the remaining birds.

Once again, turn your attention to the partially cooked

bird on the working surface. With a spatula under the

neck end of the bird, gently tip the neck end of the

carcass so any juices collected in the stuffi ng cavity will

drain out. Hold a low-sided dish or several thicknesses

TRICKS OF THE TRADE I recommend you cook the #3 and #4

choices for hero fi rst. Cooking the hero alternates fi rst will help you

gain confi dence in the baking and coloring process. Practice the

coloring techniques on the #3 and #4 birds, but treat these birds as

hero. It can be hard to predict which bird will be the #1 hero choice

until after the baking process is completed.