POULTRY

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Poultry
• Poultry is the collective term for domesticated
birds bred for eating
• Poultry
– Chickens
– Ducks
– Geese
– Guineas
– Pigeons
– Turkeys
On Cooking, 3rd Edition ©2003 Pearson Education, Inc.
Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Poultry
• Poultry is generally the least expensive and
most versatile of all main dish foods
• The various ways to butcher poultry and
the utilization of almost any cooking
method makes it very versatile
• Poultry has a mild flavor and is almost
always tender

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Muscle Composition
• Muscle Tissue Contains Approximately
– 72 % water
– 20 % Protein
– 7 % fat
– 1 % minerals
• Young birds are almost always more tender
than older birds
• Birds that do fly have only dark meat
On Cooking, 3rd Edition ©2003 Pearson Education, Inc.
Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Chicken broiler/fryer Roaster duckling

Turkey

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Chicken
• Most popular and widely eaten poultry in
the world
• Contains white and dark meat
• Can be cooked by almost any cooking
method
• Readily available fresh and frozen

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Duck
• Roasting duck is used mostly in food
service
• Has only dark meat
• High percentage of bone to meat
• Large percentage of fat

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Goose

• Goose has a large percentage of very fatty

skin
• Has only dark meat
• Usually cooked at high temperatures to
render the fat
• Roasted goose is popular at the holidays and
is often served with an acidic fruit-based
sauce

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Young goose Rock Cornish game hen

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Pigeon
• Young pigeon is commercially referred to
as a squab
• Has dark meat and is well suited for
broiling, sautéing, or roasting
• Squab has very little fat so it will benefit
from barding

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Turkey
• Turkey is the second most popular poultry
in the United States
• Has both white and dark meat
• Has a small amount of fat
• A young turkey lends itself to being
prepared in any manner

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Livers, Gizzards, Hearts, and
Necks
• Livers, gizzards, hearts, and necks are
called giblets
• Giblets normally come packaged with the
bird when purchased
• It is possible to purchase giblets separately
• Giblets are often cooked separately and then
used to make sauces or gravy

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Poultry Inspection
• All poultry consumed in the U.S. is subject
to USDA inspection
• USDA inspection ensures that products are
produced under strict sanitary guidelines
and are wholesome and fit for human
consumption

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
On Cooking, 3rd Edition ©2003 Pearson Education, Inc.
Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Grading
• Grading is voluntary but virtually universal
• Birds are graded according to their overall
quality
• Grades range from the highest to the lowest
– USDA Grade A
– USDA Grade B
– USDA Grade C
– Grades have no bearing on tenderness or flavor

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Purchasing and Storing Poultry
• Poultry can be purchased in many forms
– Fresh
– Frozen
– Cut-up
– Portioned controlled (PC)
– Individually quick frozen (IQF)
• When purchasing you should consider your menu,
labor costs, storage facilities, and employee skills

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Cutting a Bird into Pieces

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Purchasing and Storing Poultry
• All poultry is potentially hazardous food
• Fresh chickens and small birds can be stored on
ice or at 32-34 degrees for two days
• Frozen poultry should be held at 0° F
• Frozen poultry shouldn’t be held longer than six
months
• Frozen items should be thawed under refrigeration

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Preparation of Poultry

Preparation Safety Tips

-All ready-to-cook poultry should be washed
– inside and out and then patted dry with
paper towels.
-Dish towels should not be used, because
– they can become a habitat for
– microorganisms.

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Thawing

• The refrigerator is the best place to

thaw frozen birds, and its use requires
planning ahead.
– It takes about a day for a 31⁄2 pound
chicken.
– It takes one to five days for a turkey
to defrost, depending on its weight.

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Marinating
• Marinating is often used to flavor and
moisten the meat
• Poultry is mild in flavor
• Poultry absorbs flavors quickly
• Two hours is often sufficient to flavor
poultry

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Changes During Preparation
• Properly prepared poultry is tender and juicy, but
overcooking
causes the flesh to become dry, tough, and
stringy.
• Fat that naturally melts off the bird during heating
can be used to baste the poultry or to create
sauces.
• Basting adds flavor and helps keep the meat tender
and moist.

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Preparation of Poultry

Color Change
• • Oven-roasted chicken or turkey will reach a golden brown color.
• • The juices coming out of the bird should run clear.
• • *Always use a thermometer to be sure!!!

Touch
• • When pressed firmly with one or two fingers, the well-done bird’s
flesh will
feel firm.
• White meat may be firmer than dark.
• Wiggle the drumstick—it should move easily in its
• joint.

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Preparation of Poultry

Dry-Heat
• • Roasting
• • Baking
• • Broiling
• • Grilling
• • Frying

Moist Heat
• • Braising
• • Stewing
• • Poaching

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Preparation of Poultry

Time/weight charts appear on the packaging of all frozen

and many fresh birds.

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Trussing a bird

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Carving

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
On Cooking, 3rd Edition ©2003 Pearson Education, Inc.
Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458
 Determining Doneness
• Methods used to determine the doneness of
poultry
– Touch
– Internal temperature
– Looseness of joints
– Color of the juices
– Time

On Cooking, 3rd Edition ©2003 Pearson Education, Inc.

Sarah R. Labensky, and Alan M. Hause Upper Saddle River, New Jersey 07458