POULTRY

IntroductionWhat is poultry?Domestic bird bred for eating

What is Game?Animals or birds which are hunted and are suitable for human consumption

Examples of Poultry:• Chickens• Ducks• Geese• Turkeys• Pigeons

Why do we use Poultry?

• Poultry is Versatile• Readily available (fresh or frozen)• Relatively low cost• Any cooking method may be used• Mild flavour• Low fat content• Less connective tissue = Tender meat

Types of PoultryPoultry Game Birds Offal

Chicken Quail LiverTurkey Guinea fowl HeartsDuck Ostrich GizzardsGoose IntestinesPigeon Feet

Necks

Classification

Chicken• White and Dark meat• Little fat• Classified according to age• Older birds tougher therefore determines

cooking method

Turkey• Light and dark meat• Relatively little fat• Younger turkey – economical• Prepared in any manner

Duck• Only dark meat• Large amounts of fat• Best roasted• Commonly eaten at 6 weeks• 3 months = roasted duckling

Goose• Only dark meat• Fatty skin• Usually roasted at high temperature• Accompaniment – acidic fruit based sauces• Fois Gras

Pigeon• Specially bred young pigeons – squab• Dark meat• Tender• Very little fat• Broiling, sautéing, roasting• Benefits from barding

Purchasing Chicken

Whole• With or without giblets• Cleaned• Packed• Weighed • Priced

Portion/Jointed• Cut into different portions• Packed• Weighed• Priced• Packed into assorted cuts

Fillets• Deboned• Skinless and deboned• Packed• Weighed• Priced

Processed• Crumbed• Marinated• Battered• Ready made dishes• Chicken sausages• Cold meats

Purchase Quality

Take note when buying:• Packaging– Neat– Clean– Not broken– No excess liquid– Sell by date

Fresh Poultry• Highly perishable

Fresh poultry has:• Moist unbroken skin• Firm, plump breast• Clean, fresh smell• Flexible breastbone tip• No broken bones• No dark patches or bruising• No pin feathers (left around the parson’s nose)

Frozen poultry

• No freezer burn• Individually wrapped• No signs of thawing and refreezing• No excess liquid

Storage

• Highly perishable• Susceptible to contamination by salmonella• Fresh chicken 0°C-2°C, 2-4 days• Ideally used with 24 hours• Frozen -18°C, 6 months• Thawed in refrigeration 24 hours• Never cook is frozen• Never re-freeze

Preparation methods

• Jointing• filleting• Stuffing

Chicken Sage and onionParsley and thymeFlavoured mincemeatLiver stuffing

Turkey/Guineafowl

ChestnutApricot and pinenuts

Duck/Goose Sage and onion

• Trussing– Ensure evenly cooked– To hold its shape

• Washing• Raw poultry should not be rinsed before cooking.• Wipe with a clean damp cloth• Wipe skin

• Plucking• Removed using tweezers or small knife

Cooking methods• Roasting/baking

– Season– Mirepoix/bouquet garni placed in cavity– Season before cooking– Oil skin – golden brown skin

– Protect from drying out – Basting only necessary for birds in over for long period– Low temperature roasting large birds

• If stuffing is used, not advisable as interior temperature will take too long to rise and will provide a good breeding ground for bacteria.

– High temperature roasting smaller poultry• Easily become overcooked

– Roasting and baking = same process– Chicken parts are sometimes coated before being baked/oven-fried

• Grilling and Broiling– Tender poultry– Lower temperature – burns easily

• Sautéing, pan frying and deep frying– Lean, tender meat appropriate to cook in fat– Boneless chicken breasts, thinly sliced/tender meats = sauté– Chicken usually breaded or floured before cooking = pan fried– Presentation side browned 1st

– Small pieces of meat for deep-frying, finish in the oven

• Simmering and poaching– Cooking in a liquid– Simmering – long cooking time to ensure tenderness– Poaching on top of the stove or inside the oven– Drain well, remaining liquid may spoil appearance

• Braising– Similar to stewing– Food simmered in small amount of liquid– Covered pot– Used to tenderise tough poultry

• Spring chicken - 4-6 weeks roasting/grilling• Roasting chickens 3-4 months

-croasting/grilling/ casseroles• Med. Roasting chickens fully grown, tender

prime bird - roasting/grilling/sautéing/casseroles/pies

• Large roasting birds/boiling chicken - roasting/boiling/casseroles

• Old hens - stocks/soups

Assessing doneness

• Cooked well done• Mostly tender – can be overcooked very easily• Becomes dry and tasteless• White meat – dry very quickly, less fat• Large roasting birds 82°C inside thigh• Internal temperature stuffed poultry

important to kill pathogenic bacteria

Looseness of joints

Clear juices

Flesh separating from the bone

Firmness to touch

TerminologyDressed Poultry - Slaughtered, plucked, cleaned, chilled, packagedPoussin – Baby chicken 4-6 weeksCornish hen – Specially bred chickens. Relatively plump, more breast meatFree range – raised in free range environment, some exercise, may be allowed to forage for some foodOrganically raised chicken – free from chemically produced hormones or steroidsBallottine – Deboned chicken leg that is stuffedGiblets – Livers, gizzards, hearts, necks – chicken sold with or withoutGizzards – Second stomach – trimmed and friedLivers – Often used in patés, sautéed/broiled with onion and/or peri-periNecks – Flavourful, used in stocks for flavour and richnessSuprême – wing and half the breastSalmonella – food poisoning bacteria found in eggs and raw chickenJointing – cutting chicken into piecesFilleting – remove bone from breastCoq au vine – braised chicken in red wineFricassée – chicken in white sauce – usually cooked with cream