1. S ECTION 19.3 Poultry Selection and Storage

2. T YPES AND M ARKET F ORMS OF P OULTRY Chicken. Has light and dark meat. The light meat is leaner and has a milder flavor. Tenderness and cooking method are determined by the age of the bird.

3. T YPES OF C HICKEN Broiler Fryer: Are the most tender and most common. They can be cooked using almost any method. Roaster: Raised to be roasted whole. They yield more meat per pound. Stewing Chickens: Are older, mature birds. They are less tender than the others and must be cooked in moist heat. Rock Cornish Game Hens: Are young, small chickens of a special breed. They have less meat in relation to size than the other chickens. They can be broiled or roasted. Capons: Are de-sexed roosters under 10 months old. Tender and flavorful, they are best roasted.

4. Turkey Turkeys are larger than chickens and have a stronger flavor. The light meat is leaner and more tender with a more mild flavor than the dark.

5. T YPES OF T URKEY : Beltsville or Fryer-Roaster: Are smallest, with an average weight of 5-9 lbs. Hen: Are female and weigh about 8-16 lbs. Tom: Are males and can weight up to 24 lbs. Whole turkeys are sold fresh or frozen.

6. D UCKS AND G EESE Have all dark meat with is flavorful but relatively high in fat.

7. Giblets: Edible poultry organs, such as the liver and gizzard (stomach).

8. W HY DOES POULTRY HAVE LIGHT AND DARK MEAT ? The difference in color is due to the amount of exercise that different parts of the bird get. Dark meat is found in those parts of chickens and turkeys that get the most exercise, such as the legs.

9. I NSPECTION AND G RADING Poultry is inspected and graded by the USDA. Grade A is the grade of poultry most commonly found in the supermarkets. It indicates the poultry is practically free of defects, has a good shape and appearance, and is meaty.

10. B UYING AND S TORING P OULTRY Look for plump, meaty birds. The skin should be smooth and soft. The color of the skin may vary from a creamy white to yellow, depending on the food eaten by the bird. Avoid poultry with tiny feathers or bruised or torn skin. When stored in the fridge, poultry should be used within one to two days. For longer storage, freeze.