POULTRY

Chapter 37

NUTRIENTSIronProteinNiacinCalciumPhosphorusVitamins B6 and B12

Some Facts About Poultry

Lower in fat and calories than red meatMost of the fat is stored under the skin

Some more facts about poultry

The more muscle, the darker the meat

Duck and geese have all dark meat

Size and age determine the meat tenderness

Poultry Any bird raised for food

Chicken TurkeyDuckGoose

CHICKEN: Vary by age and weight

StewingRoaster

Capons

Free-range

Broiler-fryer Cornish Hen

TURKEYS

Fryer-roasterHen

•Tom•Self-basting

DUCKBroiler and FryersRoastersLong Island Duck

GOOSE5-18 lbsGosling is a young gooseHigh in fatFlavorfulBest if Roasted

PARTS OF POULTRYCHICKEN

Breasts

Wings

Thighs

Drumsticks

TURKEYBreast

DrumstickThighsWingsNecks

FORMS OF POULTRY

GroundGiblets

ProcessedConvenience Form

InspectionUSDA

MandatoryMust include safe

handling instructions

Grade A is most common

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Buying Poultry

Chicken, turkey and duck are sold fresh or frozen

Goose is only sold frozen

Look for plump meaty birds with smooth soft surface

Avoid bruised skin, tiny feathers, and off-odor birds

Check sell by date

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Storing Poultry

Refrigerate immediately

Use fresh within 1-2 days

Never thaw at room temp.

Thaw in cold water or in fridge

Store poultry and stuffing separately

Eat cooked within 1-2 days

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Cooking poultry

1. Remove giblets and neck from body and cavity, rinse well

2. Cook at moderate temperature until well done; Internal temp of 170º-180º

3. Remove skin to cut down on fat when finished cooking

Cooking Methods

Broiling

Grilling

Roasting

Frying

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Cooking Methods

Braising

Pressure-cooking

Slow-cooking

Microwaving

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