1. Chapter 12 Understanding Poultry & Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

2. The flesh of poultry and game birds is muscle tissue. Muscle tissue is composed of: Water (about 75%) Protein (about 20%) Fat (up to 5%) Other elements, including carbohydrate, in small quantities Muscles consist of muscle fibers held together in bundles by connective tissue. 2 Composition and Structure

3. The tenderness of a piece of poultry is related to connective tissue. Connective tissue increases with Use or exercise of the muscle Maturity or age of the animal or bird Use or exercise is of less concern in poultry. Maturity is a major consideration when selecting poultry. 3 Composition and Structure Maturity and Tenderness

4. Young, tender birds are cooked by dry-heat methods, such as broiling, frying and roasting, as well as by moist heat methods. Older, tougher birds need slow, moist heat to be made palatable. Maturity is the major factor in categorizing each kind of poultry (see p. 374). Skin color is determined by diet and is not related to the flavor or tenderness of the poultry. 4 Composition and Structure Maturity and Tenderness

5. Most chickens on the market are: Produced by large operations Housed indoors in carefully controlled environments Fed scientifically monitored diets Free-range chickens are allowed to move around freely and eat outdoors in a more natural environment. 5 Composition and Structure Free-Range Chickens

6. No legal definition of free-range Free-range chickens are considerably more expensive than ordinary chickens. Many people feel free-range chickens are more flavorful and worth the extra cost. 6 Composition and Structure Free-Range Chickens

7. Organic: defined by the National Standard of Canada for Organic Agriculture as food produced without using: Most conventional pesticides Fertilizers made with synthetic ingredients or sewage sludge Bioengineering Ionizing radiation 7 Composition and Structure Free-Range Chickens

8. Chicken and Turkey “Light meat”: breast and wings Less fat Less connective tissue Cooks faster “Dark meat”: legs (drumsticks and thighs) More fat More connective tissue Takes longer to cook 8 Composition and Structure Light Meat and Dark Meat

9. Duck, goose, and squab have all dark meat. The same differences in connective tissue hold true Breast muscles have more Myoglobin (see next slide) and thus are darker. 9 Composition and Structure Light Meat and Dark Meat

10. Myoglobin: a protein that stores oxygen for muscles to use during periods of great activity Dark color of dark meat is due to Myoglobin. Breast muscles of birds are used for flying. Chickens and turkeys rarely, if ever, fly; therefore, these muscles do not need a great deal of Myoglobin. 10 Composition and Structure Light Meat and Dark Meat

11. Cooking whole birds A major problem in roasting poultry is cooking the legs to doneness without overcooking the breast. Cooking poultry parts Recipes take into account the different cooking characteristics of each part. 11 Composition and Structure Light Meat and Dark Meat

12. Poultry is subject to federal inspection and grading Inspection 1.A guarantee of wholesomeness (fit for human consumption) 2.Indicated by a round stamp 3.Required by Canadian law 12 Inspection and Grading

13. Poultry is subject to federal inspection and grading Grading 1.Based on quality 2.Indicated by a shield stamp and letter grade 3.Not required by Canadian law 13 Inspection and Grading

14. The following terms are used to classify poultry: Kind: the species, such as chicken, turkey, or duck Class: the subdivision of kind, depending on age and sex Style: the amount of cleaning and processing Live: almost never purchased in food service Dressed: killed, bled and plucked (also rarely seen in food service) Ready to cook: dressed and eviscerated with head and feet removed Whole Cut up, or parts State of refrigeration: chilled or frozen 14 Classification and Market Forms

15. Fresh poultry is extremely perishable It should arrive in vacuum packs or be packed in ice and kept in ice until used Ideally, use poultry within 24 hours of receiving Never hold it for more than 4 days Poultry often carries salmonella bacteria. Wash all equipment and cutting surfaces after handling poultry to avoid contamination of other foods. 15 Handling and Storage Fresh Poultry

16. Store frozen poultry at 0°F (–18°C) or lower until it is ready to thaw. Thaw in original wrapper in refrigerator Allow 1 to 2 days for chickens 2 to 4 days for larger birds If pressed for time, thaw in cold, running water in original wrapper Do not refreeze thawed poultry. 16 Handling and Storage Fresh Poultry

17. Internal temperature, as tested with a thermometer, is the most accurate guide to doneness. The thermometer should be inserted into the thickest muscle of the inner part of the thigh, away from the bone. The recommended safe internal temperature for roast whole poultry is 185°F (85°C) 17 Doneness Large Roasted Birds

18. When cooked by any method, doneness is determined by: Looseness of joints The leg moves freely in its socket Clear juices Juices inside the cavity of a roasted bird are clear yellow rather than cloudy and red or pink. 18 Doneness Smaller Birds

19. When cooked by any method, doneness is determined by: Flesh separating from bone Muscles begin to pull away from bones, especially breastbone and leg bones Excessively shrunken flesh means it is overcooked and dry Firmness to touch Test with finger pressure as you would a steak This method is especially useful for sautéed boneless chicken breasts. 19 Doneness Smaller Birds

20. Trussing: tying the legs and wings against the body to make a compact, solid unit 20 Trussing Methods Trussing has two main purposes: 1.Even cooking Extended legs and wings cook too quickly 2.More attractive appearance Especially when presented or served whole or carved in the dining room

21. Place the chicken breast up, with the neck end toward you. Tuck the first joint of the wings behind the back. 21 Trussing Methods Press the legs forward and down against the body.

22. Pass the center of a length of twine under the hip bone just ahead of the tail. 22 Trussing Methods Bring the twine up and across the ends of the legs.

23. Pass the twine under the ends of the legs as shown, and pull tight. 23 Trussing Methods Bring ends of the twine toward the neck end of the bird. Pull firmly on the twine while pressing on the breast portions with the thumbs as shown.

24. Tie the twine tightly. 24 Trussing Methods The stub of the neck holds the twine in place, preventing it from slipping behind the back.

25. The Trussed Chicken 25 Trussing Methods

26. Hold the chicken up by the tail. Cut through the bones to one side of the backbone, all the way to the neck. 26 Cutting Up Chicken Split the chicken open. Splitting Chicken for Broiling

27. Pull out the breastbone or keel bone—this helps the chicken lie flat and cook evenly. Cut off the back bone as shown. 27 Cutting Up Chicken Splitting Chicken for Broiling

28. For a portion size of one-half chicken, cut the chicken in half down the center of the breast. Make a split in the skin below the leg and slip the end of the leg through it as shown to hold the chicken in shape. 28 Cutting Up Chicken

29. Portion-size Cornish game hens are left whole. 29 Cutting Up Chicken

30. Spread the chicken open and spread through the bones on one side of the backbone. Place the chicken on the cutting board breast up. Split the chicken down the center of the breast with a heavy knife. 30 Cutting Up Chicken Cutting chicken into quarters and eighths, bone in

31. Cut through the skin between the leg and the breast. Cut off the backbone completely and save for stocks. 31 Cutting Up Chicken Cutting chicken into quarters and eighths, bone in

32. To cut into eighths, cut the drumstick and thigh apart at the joint. Pull the leg back and cut off the entire leg section. Repeat with the other half. The chicken is now in quarters. 32 Cutting Up Chicken Cutting chicken into quarters and eighths, bone in

33. The chicken cut into eighths. Note that the first joint of each wing has been cut off. Cut the breast and wing quarter into two equal pieces. Another method is simply to cut off the wing. 33 Cutting Up Chicken Cutting chicken into quarters and eighths, bone in