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Cooking with Poultry

Cooking with Poultry. Types. Chicken Turkey Duck Geese Cornish game hens Squab Quail. Classification. Age Weight Sex. Forms. Dressed Has been bled; has its feathers, head and feet removed. Drawn

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Cooking with Poultry

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  1. Cooking with Poultry

  2. Types • Chicken • Turkey • Duck • Geese • Cornish game hens • Squab • Quail

  3. Classification • Age • Weight • Sex

  4. Forms • Dressed • Has been bled; has its feathers, head and feet removed. • Drawn • Internal organs are removed, Many times these organs have been washed, wrapped, and placed back in the body cavity. Giblets – liver heart and gizzard.

  5. A bird can be sold whole, half or in pieces, such as legs, breasts and thighs.

  6. Nutrients • Complete protein • Fat • Minerals – phosphorous and iron • Vitamins – B complex

  7. Cooking Poultry • Cook at low temperatures. • Tenderness of the bird is influenced by its age. • Young birds = very tender • Older birds = less tender

  8. Cooking Methods • Young birds = Dry Heat cooking methods (see separate picture) • Broil, roast, rotisserie • Truss- when you roast a bird you turn back the wing tips on the shoulders and tie drumsticks to the tail.

  9. Older birds = Moist Heat cooking methods (see separate picture) • Braising and stewing (fricassee is cooking a chicken in liquid)

  10. Checking for doneness – • Meat thermometer should read 185 degrees. • Press the thickest part of the drumsticks and the leg should move easily. • Clear juices.

  11. Buying Poultry • Look for: • Inspection seals and grade shields • Meaty breasts and legs • Well distributed fat • Type and size for intended use • Blemish free skin

  12. Avoid • Dirty and torn wrappers • Freezer burn

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