1. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poultry

2. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poultry Poultry is all domestic fowl bred for food, including chickens, turkeys, geese, ducks, fowl and pigeons. Approximately 15–20% of a bird is bone. Usually more digestible than other meats. A good source of protein. Low in fat, and the fat is mostly unsaturated.

3. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Classification of chickens ClassificationWeightNo. portions Single baby (poussin)0.3–0.5 kg1 Double baby (poussin)0.5–0.75 kg2 Small roasting0.75–1 kg3–4 Medium roasting1–2 kg4–6 Large roasting/boiling2–4 kg6–8 Capon3–4.5 kg8–12 Old boiling fowl2.5–4 kg

4. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Types of chicken Spring chicken (poussin): 4–6 weeks old; roast or grill. Broiler: 3–4 months old; roast, grill or casserole. Medium roasting chicken: Fully grown, tender; roast, grill, sauté, casserole or use for suprêmes or pies. Large roasting/boiling chicken: Roast, boil, casserole or galantine. Capon: Specially bred, fattened cock bird; roast. Old hen: Use for stock or soup.

5. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Storage Store chilled birds at 1–4 ° C. Oven-ready birds are eviscerated (gutted) and should always be stored in a refrigerator until ready to cook. Store frozen birds in a freezer running at –18 ° C or below and thaw completely, preferably in a refrigerator, before cooking. This is to ensure that the whole bird reaches a high temperature when cooking, to destroy microorganisms such as salmonella and campylobacter.

6. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Quality of frozen chicken Packaging should be undamaged and storage must be below –18 ° C. There should be no freezer burn (white patches on the skin). Breasts should be plump and breast bones pliable. Flesh should be firm. Skin should be unbroken and white (broiler chickens have a faint bluish tint).

7. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Parts of a chicken A whole chicken is cut into eight pieces giving four portions. The main parts are: two drumsticks two thighs two wings two breasts. Portions: Serve the drumstick with the wing and the thigh with the breast.

8. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cuts of chicken

9. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cutting chicken Remove feet at the first joint. Remove legs. Cut each leg in two at the joint. Remove wishbone, winglets and trim. Remove wings carefully, leaving two equal portions on the breast. Remove breast and cut in two. Trim carcass and cut into three.

10. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Turkey Turkeys weigh from 3.5–20 kg. 200g (raw weight) per portion. Remove wishbone before trussing (to make carving easier). Truss like a chicken. Draw the sinews out of the legs. When cooking a large turkey, the legs may be removed, boned, rolled, tied and roasted separately from the remainder of the bird. This reduces cooking time and allows for even cooking.

11. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Turkey quality points Breast should be large and full. Skin should not be broken or sticky. Legs should be smooth with supple feet and a short spur. (As birds age, the legs turn scaly and the feet harden.) Turkey escalopes are cut from the turkey breast

12. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Stuffings for turkey It is not good practice to place the stuffing in the turkey carcass. However, to stuff the neck end only is fine. Stuffings may be rolled in foil, steamed or baked. Serve thickly sliced. For a firmer stuffing, mix in one or two raw eggs before cooking.

13. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ducks and geese Ducks weigh 3–4 kg. Ducklings weigh 1.5–2 kg. Geese weigh about 6 kg. Goslings weigh about 3 kg. Breasts should be plump and lower backs pliable. Webbed feet should tear easily and feet and bills should be yellow.