1. POULTRY

2. 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

3. 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

4. Types of Poultry Poultry Game Birds Offal Chicken Quail Liver Turkey
Guinea fowl
Hearts
Duck
Ostrich
Gizzards
Goose
Intestines
Pigeon
Feet
Necks

5. Classification Chicken White and Dark meat Little fat
Classified according to age
Older birds tougher therefore determines cooking method

6. 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

7. 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

8. Purchasing Chicken Whole With or without giblets Cleaned Packed
Weighed
Priced

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

10. Fillets
Deboned
Skinless and deboned
Packed
Weighed
Priced

11. Processed
Crumbed
Marinated
Battered
Ready made dishes
Chicken sausages
Cold meats

12. Purchase Quality Take note when buying: Packaging Neat Clean
Not broken
No excess liquid
Sell by date

13. 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)

14. Frozen poultry No freezer burn Individually wrapped
No signs of thawing and refreezing
No excess liquid

15. 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

16. Preparation methods Jointing filleting Stuffing Chicken Sage and onion
Parsley and thyme
Flavoured mincemeat
Liver stuffing
Turkey/Guineafowl
Chestnut
Apricot and pinenuts
Duck/Goose

17. 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

18. 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

19. 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

20. 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

21. 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

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

23. 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