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Section 19.3

Section 19.3. Poultry Selection and Storage. Types and Market Forms of Poultry. Chicken. Has light and dark meat. The light meat is leaner and has a milder flavor. Tenderness and cooking method are determined by the age of the bird. Types of Chicken.

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Section 19.3

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  1. Section 19.3 Poultry Selection and Storage

  2. Types and Market Forms of Poultry • Chicken. • Has light and dark meat. • The light meat is leaner and has a milder flavor. • Tenderness and cooking method are determined by the age of the bird.

  3. Types of Chicken • Broiler Fryer: Are the most tender and most common. They can be cooked using almost any method. • Roaster: Raised to be roasted whole. They yield more meat per pound. • Stewing Chickens: Are older, mature birds. They are less tender than the others and must be cooked in moist heat. • Rock Cornish Game Hens: Are young, small chickens of a special breed. They have less meat in relation to size than the other chickens. They can be broiled or roasted. • Capons: Are de-sexed roosters under 10 months old. Tender and flavorful, they are best roasted.

  4. Turkey • Turkeys are larger than chickens and have a stronger flavor. The light meat is leaner and more tender with a more mild flavor than the dark.

  5. Types of Turkey: • Beltsville or Fryer-Roaster: Are smallest, with an average weight of 5-9 lbs. • Hen: Are female and weigh about 8-16 lbs. • Tom: Are males and can weight up to 24 lbs. • Whole turkeys are sold fresh or frozen.

  6. Ducks and Geese • Have all dark meat with is flavorful but relatively high in fat.

  7. Giblets: Edible poultry organs, such as the liver and gizzard (stomach).

  8. Why does poultry have light and dark meat? • The difference in color is due to the amount of exercise that different parts of the bird get. • Dark meat is found in those parts of chickens and turkeys that get the most exercise, such as the legs.

  9. Inspection and Grading • Poultry is inspected and graded by the USDA. • Grade A is the grade of poultry most commonly found in the supermarkets. • It indicates the poultry is practically free of defects, has a good shape and appearance, and is meaty.

  10. Buying and Storing Poultry • Look for plump, meaty birds. • The skin should be smooth and soft. • The color of the skin may vary from a creamy white to yellow, depending on the food eaten by the bird. • Avoid poultry with tiny feathers or bruised or torn skin. • When stored in the fridge, poultry should be used within one to two days. For longer storage, freeze.

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