POULTRY
Dec 27, 2015
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
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
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