1. The Poultry Unit

2.  Goal 1 List tips for buying poultry  Goal 2 Describe how to properly store poultry to maintain its quality  Goal 3 Describe the principles and methods for cooking poultry  Goal 4 Prepare poultry by moist and dry cooking methods

3.  BIRDS!  Most common forms of poultry include chicken, turkey, goose, and duck.

4.  Located in the “meat and beans” group on the food pyramid  1 serving of poultry is 3-5 ounces Roughly the size of a deck of cards  High quality protein Good source of  Phosphorus  Iron  Thiamin  Riboflavin  Niacin

5.  Fat content: Older birds have more fat Darker meat has more fat  Turkey & Chicken are lower in overall saturated fat and calories then red meat  Most fat is stored just under the skin If you remove the skin you remove most of the fat!

6.  Inspection/Grading All supermarket poultry must be inspected for wholesomeness A round inspection seal is attached to the wing of approved birds May be voluntarily graded for quality A grade shield will be attached with the inspection seal Grade A-highest quality…sold in supermarkets Grade B-C…used mostly in processing

7.  Buying fresh/frozen LEAST EXPENSIVE = whole birds!!! Most fresh or frozen poultry is “young” Young birds are tender and suitable for all cooking methods Most poultry can be purchased fresh-chilled, fresh-warmed, or frozen Chicken may be purchased whole, halved, by piece (breast, thigh, wing, etc.)  Selecting fresh poultry (1 minute) Selecting fresh poultry

8.  Buying fresh/frozen Select birds with meaty breasts and legs, well distributed fat, and blemish free skin Select the type and amount that suits your needs Look for solidly frozen birds Beware of dirty and torn wrappers and freezer burn (pale, dry, frosty areas)

9.  Buying processed Generally more expensive than fresh or frozen Read the labels carefully  A label that reads “turkey leg or chicken breast” means that the item was processed with the fat along with the meat  A label that reads “breast meat or leg meat” assures the consumer that it is only the meat being processed

10. VERY PERISHABLE!!!!  Parts more than the whole Improperly stored/cooked poultry can result in salmonella Fridge:  Rewrap in wax paper; coldest part of fridge; 2-3 days Freezer:  Wrap in moisture-proof and vapor-proof wrapping; 6- 8 months; do NOT refreeze! Canned/Cooked:  Cool dry place; unused portion in fridge; store stuffing separately; use within 2-3 days

11. Use low temperatures and careful timing Cooking too long or too hot=tough, dry, flavorless Use a meat thermometer Check temp. in several places Must be above 165…should be between 170-180

12.  Roasting Giblets…edible internal organs Must truss a large bird before roasting  Good Eats…How to Truss a Turkey (3 minutes) Good Eats…How to Truss a Turkey Roast at 325 until internal temp. of 180 If breast is browning too quickly…tent with aluminum foil about ½ way through cooking Oven bags shorten cooking time and use steam Allow to stand 10-15 minutes before carving

13.  Broiling Heat source is above the bird Mainly used for chicken and turkey Lightly brush with butter and place 4-5 inches from heat source Thinner pieces will cook faster than thicker pieces

14.  Grilling Cooks whole bird or poultry pieces With bones-indirect heat Without bones-direct heat May partially cook poultry before grilling to insure internal doneness

15.  Frying Must cut poultry into pieces Roll in flour, egg, and bread crumbs or dip in a batter Brown pieces in about ½ inch of hot fat Turn pieces with tongs as they brown  Oven-Frying Also known as Baking Coat poultry pieces in seasoned flour Brushing with melted butter with produce a crisp golden crust  Pan-Fried Chicken-Alton Brown (5 minutes) Pan-Fried Chicken-Alton Brown

16.  Stewing Place bird in a large kettle Complete cover with water Add carrots, celery, and seasonings Cover tightly, simmer over low heat until tender  It should NEVER boil!

17.  Microwaving The following uses:  Defrost  Partially cook  Fully cook Takes less time than other methods For even cooking  Boney portion of the pieces towards the center

18.  Boning Removing the bones from the poultry Boning Chicken-Andrew Zimmern (3 minutes) Boning Chicken-Andrew Zimmern