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CHAPTER 12 &13POULTRY

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Poultry

• Poultry is the generic term for domesticated birds

• Poultry is generally the least expensive and most versatile of all main dish foods

• It can be cooked by almost any cooking method, and its mild flavour goes well with a variety of sauces and accompaniments

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Poultry

• Muscle tissue contains approximately:– 72% water, 20% protein, 7% fat, 1% minerals

• Young birds are more tender than older birds• The majority of poultry is marketed at a young

age and is therefore tender• Birds that fly have only dark meat

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Poultry

• Chickens

• Ducks

• Goose

• Pheasant

• Quail

• Ostrich

• Guineas

• Pigeons

• Turkeys

• Poultry is divided in 9 kinds:

• Each kind is divided into classes based predominantly

on the bird’s age and tenderness (young/mature)

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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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Chicken

• Chicken classes– Game Hens; 5-6 weeks, 0.3 to 0.45 kg (0.5 to 1 lb)

– Broiler/Fryer: 6-8 weeks, up to 2 kg (4 lbs)

– Roaster: 8-9 weeks, 2 kg (4 lbs) & over

– Capon: 4- 6 month, 2 to 4 kg (6 to 10 lbs)

– Fowl: over 7 months, 1 kg (2 lbs and over)

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Chicken broiler/fryer

Cornish Game Hen

Capon

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Duck• Duck classes:

– Young: (duckling) 16 weeks or less, 2-2.5 kg (4-6 lbs)

– Mature: 6 month or older, 2-2.5 kg (4-6 lbs)

• Young duckling is most often used in foodservice operations

• Has only dark meat with a large percentage of fat• High percentage of bone to meat

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Goose

• Goose classes:– Young: 6 months or less, 2-5.5 kg (6-12 lbs)

– Mature: over 6 months, 4.5-7 kg (10-16 lbs)

• Has a large percentage of very fatty skin• Has only dark meat• Usually cooked at high temperatures to render the

fat• Popular at the holidays and often served with an

acidic fruit-based sauce

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Guinea

• Guinea classes:– Young: 3 months or less, 0.3-0.7 kg (12 oz- 1.5 lb)

– Mature: over 3 months, 0.5-1 kg (1-2 lbs)

• Domesticated descendant of a game bird

• Flavour is similar to pheasant

• Has both light and dark meat

• Very lean so will benefit from barding

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Young gooseRoaster duckling

Young Guinea

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Pigeon

• Pigeon classes:– Squab: 4 weeks or less, 0.3-0.7 kg (12 oz- 1.5 lb)

– Pigeon: over 4 weeks, 0.5-1 kg (1-2 lbs)

• Young pigeon is commercially referred to as 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 classes:– Young: 3 months or less, 7-12 kg (16-30 lbs)

– Mature: over 3 months, 12+ kg (26+ lbs)

• Turkey is the second most popular poultry in Canada

• Has both white and dark meat• Has a small amount of fat• Young turkey lends itself to being prepared

in almost any manner

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SquabTurkey

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Livers, Gizzards, Hearts and Necks

• Commonly referred to as giblets

• Most poultry is sold with giblets but chickens can be purchased with or without

• Can also be purchased separately

• Most often used to make sauces or gravies

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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 with specifically prepared corn while limiting their activity

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Foie Gras Ostrich Fan

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Ratites

• Ratites are a family of flightless birds with small wings and flat breastbones

• They include– Ostrich (native to Africa)– Emu (native to Australia) – Rhea (native to South America)

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Ratites

• Ratite meat is classified as red meat

• It has a cherry-red colour with a flavour 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 prepared like veal or wild game

• Because it is low in fat, care must be taken to avoid overcooking

• Ratites are best cooked to rare to medium

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Poultry Inspection

• All poultry for public consumption in Canada is subject to health inspection

• 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– Canada A, B, Utility and C

• Grades have no bearing on tenderness or flavour

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Grade Stamps

Grade stamp for utility grade Grade stamp for Canada A grade

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Purchasing and Storing Poultry

• Poultry can be purchased in many forms– Fresh

– Frozen

– Cut-up

– Portion controlled (PC)

– Individually quick frozen (IQF)

• When purchasing, you should consider your menu, labour costs, storage facilities and employee skills

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Cutting a Bird into Pieces

Cut in 4 pieces Separate thigh from leg to create 6 pieces

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Chicken Suprême(Frenched Breast)

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Storing Poultry

• All poultry is potentially hazardous food• Fresh chickens and small birds can be stored on

ice or at 0°C to 2°C (32-34°F) for two days• Frozen poultry should be held at -18°C (0° F)• Frozen poultry shouldn’t be held longer than six

months• Frozen items should be thawed under refrigeration

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Marinating

• Marinating is often used to flavour and moisten the meat

• Poultry is mild in flavour

• Poultry absorbs flavours quickly

• Two hours is often sufficient to flavour poultry

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Marinating

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Cooking Methods

• Dry heat– Broiling and grilling, roasting, sautéing,

pan-frying

• Moist heat– Poaching and simmering, steaming

• Combination– Braising and stewing

• Poêlé

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Determining Doneness

• Methods used to determine the doneness of poultry– Touch– Internal temperature– Looseness of joints– Colour of the juices– Time (time/weight ratio)