Poultry

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Poultry

• Goal 1 Types of Cooking

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Nutrients in Poultry

• good source of protein
• provides niacin, vitamins B6, B12, calcium,
  phosphorus, iron and other trace minerals
• lower in fat and calories than red meat

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• turkey and chicken are lower in fat than duck and
  goose
• by removing skin from poultry you remove a great
  deal of fat
• A person needs 5 ½ oz. of meat a day.
• 2-3 oz. of cooked poultry is about the size of
  your palm.

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Types of Poultry

• poultry any bird raised for food
• chicken, turkey, duck, and goose
• Chicken and turkey have white and dark meat. (the
  more exercise a muscle gets the darker the meat)
• Ducks and geese have all dark meat.

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• A birds age and size determines meat tenderness
  and cooking method needed.
• Poultry should be cut across the grain so that it
  is tender and easier to chew.

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Chicken

• 1. broiler-fryer chicken
• age 7 weeks old
• weight 3-4 lbs.
• texture most tender
• yield less meat than other types
• cooking method any method

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• 2. roaster chickens-
• age 3-5 months
• weight 4-7 lbs
• yield more per pound
• cooking method roasted whole

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• 3. stewing chickens-
• age mature
• weight large
• cooking method moist heat (soups, chicken and
  dumplings)

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• 4. Rock Cornish game hen-
• age young, small
• yield one hen equals one serving
• cooking method roasted or broiled

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• 5. capons- (desexed)
• age under 10 months
• texture tender and flavorful
• cooking method roasted

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• 6. free-range chickens-
• have more space in coops and are allowed space
  to roam outdoors
• often labeled organic because they are not
  exposed to pesticides, artificial fertilizers,
  growth hormones, or antibiotics

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• considered to be more flavorful
• have more fat

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Turkey

• 1. fryer-roaster turkey- average weight of 5-9
  lbs.
• 2. hen turkeys- female turkeys weighing about
  8-16 lbs.
• 3. tom turkeys- male turkeys weighing up to 24
  lbs.

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• 4. self-basting turkeys- injected with broth,
  oil or butter, and seasonings to make them moist
  and flavorful/basted, added flavor, marinated

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Duck

• dark meat
• delicious flavor
• high in fat
• young and tender

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• 1. broilers and fryers- less than 8 weeks
  old/weigh an average of 3 lbs
• 2. roasters- 16 weeks old/weigh up to 5 ½ lbs.
• 3. Long Island duck- dark, succulent flesh/ most
  common- account for about half of raised ducks
  for food

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Goose

• weigh from 5-18 lbs
• gosling (young goose) meat most tender
• high in fat but flavorful
• best roasted

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Forms of Poultry

• Chicken-
• halves, quarters, breasts, wings, thighs,
  drumsticks
• sold bone-in, boneless, skinless, cutlets
• meat on the bone is more tender and flavorful

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• Turkey-
• breast, drumsticks, thighs, wings, necks
• sold bone-in, boneless
• tenderloins, cutlets

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Ground Poultry

• Ground turkey breast or ground chicken means
  the skin was ground with it.
• Ground turkey breast meat or ground chicken
  meat means the poultry is ground without the
  skin and is leaner.

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• You can substitute ground poultry for ground beef
  in many recipes. The result is a drier, blander
  product. Add a little more liquid and seasoning
  to increase flavor.

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Giblets

• edible internal organs of poultry
• liver, gizzard (stomach), heart
• usually included in the package of a whole bird

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Processed Poultry

• Turkey is cured and smoked to make turkey ham and
  turkey bacon.
• Turkey and chicken are also processed into
  frankfurters and other types of sausage.

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Convenience Foods

• canned turkey and chicken
• frozen entrees
• supermarket delis- ready to eat meals
• lunch meat

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Inspection and Grading

• inspected and graded by the USDA
• inspection is mandatory
• grading is voluntary
• label must include safe handling instructions

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Grade A

• most common grade
• indicate that the poultry is practically free of
  defects
• has good shape and appearance
• is meaty

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Buying Poultry

• Chicken, turkey, and duck are available fresh or
  frozen.
• Goose is always sold frozen.
• Fresh indicates the poultry has never been
  chilled below 26 degrees F.

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• Frozen poultry has been chilled to below 0
  degrees F.
• When you buy poultry look for plump, meaty birds
  with smooth, soft skin.

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• The color of the skin may vary from creamy white
  to yellow, depending on the food eaten by the
  bird.
• Avoid poultry with tiny feathers or skin that is
  bruised or torn.
• Do not buy packages that are leaking or have an
  off-odor.

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• Frozen poultry should be frozen solid, with no
  off-odor.
• Always check the sell-by date on the package.

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Storing Poultry

• Refrigerate poultry immediately after purchase.
• Store prepackaged poultry in a plastic bag to
  keep the juice from dripping onto other food.
• Use fresh poultry within 1-2 days.

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• Already-frozen poultry should be stored in the
  freezer in the original wrapper.
• Never thaw frozen poultry at room temperature, as
  this will allow bacteria growth.
• Thaw in a container in the refrigerator or in
  cold water.

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• Can be thawed in the microwave, but must be used
  immediately.
• Use leftover cooked poultry within a day or two.
  For longer storage, freeze them.