CHAPTER 18 POULTRY

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CHAPTER 18POULTRY
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Poultry

• Poultry is the collective term for domesticated
  birds bred for eating
• Poultry
• Chickens
• Ducks
• Geese
• Guineas
• Pigeons
• Turkeys

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Poultry

• Poultry is generally the least expensive and most
  versatile of all main dish foods
• The various ways to butcher poultry and the
  utilization of almost any cooking method makes it
  very versatile
• Poultry has a mild flavor and is almost always
  tender

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Muscle Composition

• Muscle Tissue Contains Approximately
• 72 water
• 20 Protein
• 7 fat
• 1 minerals
• Young birds are almost always more tender than
  older birds
• Birds that do fly have only dark meat

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Chicken broiler/fryer
Roaster duckling
Squab
Turkey
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Chicken

• Most popular and widely eaten poultry in the
  world
• Contains white and dark meat
• Can be cooked by almost any cooking method
• Readily available fresh and frozen

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Duck

• Roasting duck is used mostly in food service
• Has only dark meat
• High percentage of bone to meat
• Large percentage of fat

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Goose

• Goose has a large percentage of very fatty skin
• Has only dark meat
• Usually cooked at high temperatures to render the
  fat
• Roasted goose is popular at the holidays and is
  often served with an acidic fruit-based sauce

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Young goose
Rock Cornish game hen
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Pigeon

• Young pigeon is commercially referred to as a
  squab
• Has dark meat and is well suited for broiling,
  sautéing, or roasting
• Squab has very little fat so it will benefit from
  barding

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Turkey

• Turkey is the second most popular poultry in the
  United States
• Has both white and dark meat
• Has a small amount of fat
• A young turkey lends itself to being prepared in
  any manner

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Ratites

• Ratites are a family of flightless birds with
  small wings and flat breastbones
• They include
• Ostrich (native to Africa)
• Emus (native to Australia)
• Rhea (native to South America)

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Ratites

• Ratite meat is classified as red meat, even
  though it is poultry. It has a cherry-red color
  with a flavor similar to beef but a little
  sweeter, and a soft texture
• The meat is low in fat and calories
• The birds are normally slaughtered at 10-13
  months of age

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Ratites

• Ratite meat is cooked similar to veal
• Because it is low in fat, care must be taken to
  avoid overcooking
• Ratites are cooked to medium or medium rare

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Livers, Gizzards, Hearts, and Necks

• Livers, gizzards, hearts, and necks are called
  giblets
• Giblets normally come packaged with the bird when
  purchased
• It is possible to purchase giblets separately
• Giblets are often cooked separately and then used
  to make sauces or gravy

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Foie Gras

• Foie Gras is the enlarged liver of a duck or
  goose
• Considered a delicacy
• Foie Gras is produced by methodically fattening
  the birds by force-feeding them with specifically
  prepared corn while limiting their activity

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Poultry Inspection

• All poultry consumed in the U.S. is subject to
  USDA inspection
• USDA inspection ensures that products are
  produced under strict sanitary guidelines and are
  wholesome and fit for human consumption

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Grading

• Grading is voluntary but virtually universal
• Birds are graded according to their overall
  quality
• Grades range from the highest to the lowest
• USDA Grade A
• USDA Grade B
• USDA Grade C
• Grades have no bearing on tenderness or flavor

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Purchasing and Storing Poultry

• Poultry can be purchased in many forms
• Fresh
• Frozen
• Cut-up
• Portioned controlled (PC)
• Individually quick frozen (IQF)
• When purchasing you should consider your menu,
  labor costs, storage facilities, and employee
  skills

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Cutting a Bird into Pieces
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Purchasing and Storing Poultry

• All poultry is potentially hazardous food
• Fresh chickens and small birds can be stored on
  ice or at 32-34 degrees for two days
• Frozen poultry should be held at 0 F
• Frozen poultry shouldnt be held longer than six
  months
• Frozen items should be thawed under refrigeration

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Marinating

• Marinating is often used to flavor and moisten
  the meat
• Poultry is mild in flavor
• Poultry absorbs flavors quickly
• Two hours is often sufficient to flavor poultry

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Determining Doneness

• Methods used to determine the doneness of poultry
• Touch
• Internal temperature
• Looseness of joints
• Color of the juices
• Time