Poultry Preparation Buying, Storing, Preparing Definition: Poultry refers to birds raised for food, such as chicken, turkey, duck, and goose.

Nutrients Found in Poultry Protein – made of amino acids which are the building blocks of the bodies tissues – builds and repairs tissue & cells Iron – mineral – carrier of oxygen in the body through hemoglobin and myoglobin

Nutrients Found in Poultry Phosphorus – mineral – works with calcium to help build strong bones and teeth – helps release energy Niacin – a B Vitamin – water-soluble – helps body release energy, needed for healthy nervous system.

Nutrients Found in Poultry Vitamin B6 – breaks down fats to release energy, aids in converting tryptophan to niacin Vitamin B12 – aids in forming red blood cells & genetic materials – naturally found in animal products only

Nutrients Found in Poultry Fat – supplies energy 9 cal/g – helps body absorb fat-soluble vitamins – regulates body functions, insulates, and protects. Poultry is lower in fat and calories than red meat, most of the fat is stored under the skin, poultry skin is high in saturated fat 3 oz. is a serving – size of a deck of cards

Dark Meat vs. White Meat The coloring depends on the amount of exercise a muscle gets while the bird is alive. Muscles that get frequent exercise need more oxygen than others. The oxygen is stored in a reddish protein called MYOGLOBIN. The more myoglobin the muscle tissue has, the darker the color of the meat.

Chicken and turkey have both white and dark meat found in the: White meat: breast and wings Dark Meat: Thighs and legs Duck and goose are all dark meat.

Types of Poultry: Chicken Broiler-fryer – most tender, most common, cook using almost any method 7 weeks old 3 to 4 lbs.

Types of Poultry: Chicken Roaster – yield more meat per pound than broiler-fryer 4 to 7 lbs. 3 to 5 months old raised to be roasted whole

Types of Poultry: Chicken Stewing chickens – must be cooked in moist heat method. older, mature bird less tender

Types of Poultry: Chicken Rock Cornish game hens – served best broiled or roasted. They are hybrid chickens about 1 month old, with average weight of 1-2 pounds. 1 Hen / Person.

Types of Poultry: Chicken Capons – desexed roosters – tender and flavorful best roasted. under 10 months old

Types of Poultry: Chicken Free-range - Chickens can roam outdoors within a space. Usually can be labeled as organic. More flavorful, but more expensive.

Types of Poultry: Turkey Beltsville or Fryer-roaster – 5 to 9 lbs. – smallest, not always available Hen – female – 8 to 16 lbs.

Types of Poultry: Turkey Tom – male – can weigh up to 24 lbs. Self-basting – “basted”, “marinated”, “added flavorings” – these turkeys have been injected with broth, oil, or butter and seasonings.

Duck – dark meat – delicious flavor and is high in fat Types of Poultry: Duck Duck – dark meat – delicious flavor and is high in fat most are sold whole young and tender

Types of Poultry: Goose Goose – 5 to 18 lbs. – young goose is the most tender high in fat but flavorful best roasted

Market Forms of Poultry Poultry can be purchased – whole, cut up, or in packages of specific parts. The more work the butcher does, the more expense. Parts of Poultry: Breast (split, boneless/skinless) Tenderloins Wings Thigh & drumstick Leg (both thigh and drumstick together)

Market forms of Poultry Ground Poultry – used instead of ground beef. Less flavor and more dryness. Lower in fat!

Market forms of Poultry Giblets – edible internal organs of poultry liver gizzards (stomach) heart

Market forms of Poultry Processed Poultry – cured, smoked, canned & frozen Mechanically separated poultry has a different texture! ham & bacon (turkey) hot dogs - sausages lunch meats smoked turkey products such as legs and wings. Canned, frozen dinners

Purchasing Poultry Label and Package: Check the sell-by-date on the label (product dating is not a federal requirement). This shows the last day the product should be sold, but the product will be fresh if cooked and eaten within 2 days of this date.

Purchasing Poultry Inspected and Graded by the USDA Inspection MANDATORY – inspection and grade marks will be on package label. VS. Grading VOLUNTARY – Most chicken is Grade A

Purchasing Tips Package trays or bags should have very little or no liquid in the bottom. Avoid torn and leaking packages. Avoid packages that are stacked too high in the refrigerator case. Frozen poultry should be HARD to the touch and free of FREEZER BURN and TEARS in the packaging.

Purchasing Tips Check for Freshness: a. Check for a fresh color. b. Choose poultry birds and pieces that are plump and meaty with smooth, moist-looking skin. c. The cut ends of poultry bones should be PINK to RED in color; if the are gray it is NOT FRESH. d. Avoid poultry with traces of feathers. It may not have been handled properly.

Storing Poultry Uncooked: refrigerate no longer than 2 days in the coldest part of frig. If wrapped in meat-market paper, rewrap by rinse in cold water and pat dry

Storing Poultry Cooked: Cut into small pieces, cover or wrap tightly and refrigerate no longer than 2 days in coldest part of refrigerator.

Storing Poultry In the freezer: never thaw on the counter. Best way is overnight in the refrigerator or in cold water or in the microwave oven. Uncooked: up to 6 months Cooked: up to 3 months

Cooking Methods: When Cooking whole Poultry remove giblets and necks from the body and neck cavities. Rinse the cavities in cold H2O & pat dry with paper towels. Poultry is cooked at a moderate temperature --- 350 deg.

Cooking Methods: Cook until meat is no longer pink & the juices run clear or until thermometer reads 165º to 185º. Thermometer should be inserted into the thickest part of meat w/o touching the bone.

Cooking Methods: Dry heat: Cooking foods uncovered without added liquid or fat.

Cooking Methods: Dry Heat Grilling – cooking by direct heat Grill until outside is browned and inside is well-done. Baste the bird for added flavor.

Cooking Methods: Dry Heat Broiling – One of the quickest ways of cooking. Broil close to the heat source, about 5 to 7 inches away. Baste and turn poultry half-way through.

Cooking Methods: Dry Heat Roasting – turkey, duck, and goose are best roasted. Season the birds cavity or insert aromatic vegetables. – roast in a shallow pan in the oven, basting as needed.

Cooking Methods: Dry Heat * Trussing – closes the cavity and the bird legs and wings to the bird to make it more compact, easier to handle, and attractive.

Cooking Methods: Dry Heat Frying – fry in a heavy skillet with a small amount of fat, oil, or butter. Heat on medium high heat and then reduce to low or medium heat to cook. Do not fry too many pieces at one time, or it won’t brown well.

Cooking Methods: Dry Heat Microwaving – thaw chicken thoroughly before microwaving. Cook with a sauce because the chicken won’t brown. Precook chicken at 5 min/lb. before placing it on a grill, to be sure it cooks thoroughly.

Moist Heat : Food cooked in hot liquid, steam, or a combination of the two, for longer times , and at a lower temperature. Used on tougher pieces of meat and poultry.

Cooking Methods: Moist Heat Braising – brown poultry pieces first in a small amount of fat. Then add seasonings and small amount of liquid. Cover and simmer over low heat for long cooking periods.

Cooking Methods: Moist Heat Pressure-Cooking – pressure builds up within the pot, causing the boiling point to rise. Example: @10 lb. psi, boiling point goes from 212 degrees to 242 degrees.

Cooking Methods: Moist Heat Slow-cooking (stewing) – Cook in a lot of liquid over low heat for a longer period of time – develops flavors and tenderizes poultry.