POULTRY

Introduction What 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 Poultry Poultry Game Birds Offal Chicken Quail Liver Turkey Guinea fowl Hearts Duck Ostrich Gizzards Goose Intestines Pigeon 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

Purchasing Chicken Whole With or without giblets Cleaned Packed Weighed Priced

Portion/Jointed Cut into different portions Packed Weighed Priced Packed into assorted cuts

Fillets Deboned Skinless and deboned Packed Weighed Priced

Processed Crumbed Marinated Battered Ready made dishes Chicken sausages Cold meats

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 onion Parsley and thyme Flavoured mincemeat Liver stuffing Turkey/Guineafowl Chestnut Apricot and pinenuts Duck/Goose

Trussing Washing Plucking 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

Sautéing, pan frying and deep frying 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

Looseness of joints Clear juices Flesh separating from the bone Firmness to touch

Terminology Dressed Poultry - Slaughtered, plucked, cleaned, chilled, packaged Poussin – Baby chicken 4-6 weeks Cornish hen – Specially bred chickens. Relatively plump, more breast meat Free range – raised in free range environment, some exercise, may be allowed to forage for some food Organically raised chicken – free from chemically produced hormones or steroids Ballottine – Deboned chicken leg that is stuffed Giblets – Livers, gizzards, hearts, necks – chicken sold with or without Gizzards – Second stomach – trimmed and fried Livers – Often used in patés, sautéed/broiled with onion and/or peri-peri Necks – Flavourful, used in stocks for flavour and richness Suprême – wing and half the breast Salmonella – food poisoning bacteria found in eggs and raw chicken Jointing – cutting chicken into pieces Filleting – remove bone from breast Coq au vine – braised chicken in red wine Fricassée – chicken in white sauce – usually cooked with cream