Chapter 17

Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]

On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel

”“ The fact is that it takes more than ingredients and technique

to cook a good meal. A good cook puts something of himself into the preparation–he cooks with enjoyment, anticipation,

spontaneity, and he is willing to experiment.– Pearl Bailey, American entertainer (1918-1999) in Pearl’s Kitchen

POULTRY

C H A P T E R SEVENTEEN

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After studying this unit

You will be able to:– Understand the structure and composition of poultry– Identify various kinds and classes of poultry– Understand poultry inspection and grading practices– Purchase poultry appropriate for your needs– Store poultry properly– Prepare poultry for cooking– Apply various cooking methods to poultry

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Poultry Overview

Poultry is the collective term for domesticated birds bred for eating.

Brillat-Savarin observed “poultry is for the cook what canvas is for the painter” – poultry is very versatile.

Poultry is generally the least expensive and most versatile of all main-dish foods.

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Muscle Composition

Muscle tissue contains approximately 72% water, 20% protein, 7% fat and 1% minerals

Contains no intramuscular fat Fat is stored under the skin and in the abdominal

cavity Poultry fat has a lower melting point than other

animal fats

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Muscle Composition

Dark meat– Thigh and leg of

flightless birds– Full body of flight birds– Contains more

myoglobin– Contains more fat and

connective tissue– Longer cooking time

White meat– Breast and wing of

flightless birds– Larger muscle mass– Contains less fat– Can dry out if

overcooked

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Identifying Poultry

Categories of poultry recognized by the USDA– Chicken– Duck– Goose– Guinea– Pigeon– Turkey

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Chicken (Fr. Poulet)

Most popular and widely eaten poultry in the world Inexpensive and readily available Contains both light and dark meat Relatively lean Available fresh or frozen in a variety of forms Extremely versatile

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Chicken Classes

Game Hen – 5-6 weeks old

Broiler/fryer– 13 weeks old

Roaster– 3-5 months old

Capon– Under 8 months old

Hen/stewing– Over 10 months old

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Game Hen

Young or immature progeny of Cornish chickens or of a Cornish chicken and a White Rock chicken

Very flavorful 2 lb. or less, (Fr. poussin) Split and broil, grill or roast

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Broiler/fryer

Young with soft, smooth textured skin

Relatively lean Flexible breastbone 3 lb. 8 oz. or less Can use any cooking

method

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Capon

Surgically castrated male Tender meat with soft

smooth skin Bred for well-flavored meat Contains a high portion of

light to dark meat Relatively high in fat 6-10 lb. Roast

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Duck (Fr. Canard)

Classes– Broiler– Roaster– Mature

Contains only dark meat Large amount of fat High percentage of bone

and fat to meat Roast

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Goose (Fr. Oie)

Classes– Young– Mature

Contains only dark meat Very fatty skin Popular at holidays Served with acidic fruit-

based sauces to offset fattiness

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Guinea (Fr. Pintade)

Classes– Young– Mature

Domesticated descendant of a game bird

Has both light and dark meat

Tender enough to sauté Contains little fat Usually is barded prior to

roasting

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Pigeon (Fr. Pigeon)

Commonly called squab Contains only dark meat Meat is tender Contains very little fat Suited for broiling, sautéing

or roasting

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Turkey (Fr. Dinde)

Classes– Fryer/roaster– Young– Yearling– Mature

Second most popular category of poultry in the U.S.

Contains both light and dark meat

Relatively small amount of fat Young turkey can be

prepared in any manner

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Ratites

Ostrich Emu Rhea

Classified as red meat Low in fat and calories Often prepared like

veal

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Giblets

Livers– Often sautéed, broiled or used in pâtés

Gizzards– A bird’s second stomach– Often deep-fried

Hearts– Sometimes served sautéed or creamed

Necks– Can be used to add flavor to stock

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Nutrition

Economical source of high-quality protein Similar to other meats Chicken and turkey breast are lower in fat and

higher in niacin than other lean meats Generally dark meat contains more niacin and

riboflavin than white meat

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Inspection

All poultry produced for public consumption is inspected by the USDA

Processed under strict sanitary guidelines

Wholesome and fit for human consumption

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Grading

USDA Grades A, B, C Grade A poultry

– Free of deformities– Thick flesh with well-

developed fat layer– Free of pinfeathers– Free of cuts, tears and

broken bones Grades B & C

– Used primarily for processed poultry products

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Purchasing Poultry

Fresh or frozen Whole or cut up Bone-in or boneless Portion control (P.C.) Individually quick-frozen (IQF) Ground Prepared and convenience items

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Storing Poultry

Poultry is a potentially hazardous food It is highly perishable Particularly susceptible to contamination by salmonella

bacteria Store on ice or at 32°F–34°F Thaw under refrigeration

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Safety Alert-Sanitation and Cross-Contamination

Be sure that all equipment used in the preparation of poultry is sanitized before and after coming in contact with poultry

Be careful that juices and trimmings from poultry do not come into contact with other foods

Rinse poultry in cold running water and dry before cooking to remove collected juices

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Procedure for Cutting a Bird in Half

1 Square up the bird by placing it on its back and pressing on the legs and breast to create a more uniform appearance.

2 Place the bird on its breast and hold its tail tightly with the thumb and forefinger of one hand. Using a rigid boning knife and in a single swift movement, cut alongside the backbone form the bird’s tail to the head.

3 Lay the bird flat on the cutting board and remove the backbone by cutting through the ribs connecting it to the breast.

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Cutting Procedure (cont.)

4 Bend the bird back, breaking the breastbone free.

5 Run your fingers along the bone to separate the meat from it; pull the bone completely free. Be sure to remove the flexible cartilage completely.

6 Cut through the skin to separate the bird into two halves. The halves are ready to be cooked; for a more attractive presentation, follow Steps 7 and 8.

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7 Trim off the wing tips and the ends of the leg bone.

8 Make a slit in the skin below the leg and tuck the leg bone into the slit

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Procedure for Cutting a Bird into Pieces

1 Remove the leg by pulling the leg and thigh away from the breast and cutting through the skin and flesh toward the thigh joint.

2 Cut down to the thigh joint, twist the leg to break the joint and cut the thigh and leg from the carcass. Be careful to trim around the oyster meat (the tender morsel of meat located next to the backbone); leave it attached to the thigh. Repeat with the other leg.

3 To split the breast, follow Steps 2 through 6 for cutting a bird in half. Cut the breast into two halves.

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4 The bird is now cut into four quarters.

5 To cut the bird into six pieces, separate the thigh from the leg by making a cut guided by the line of fat on the inside of the thigh and leg.

6 To cut the bird into eight pieces, separate the wing form the breast by cutting the joint, or split the breast, leaving a portion of the breast meat attached to the wing.

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Classic Poultry Flavors

Versatile chicken can be flavored with– Delicate herbs– Robust spices– Light sauces made from pan juices or velouté– Wet or dry rubs from adobo to garum masala

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Safety Alert – Handling Stuffed Poultry

Stuffing is a PHF/TTC– All ingredients for stuffing must be cold and

stay below 41ºF when mixing and stuffing.– Stuff bird as close to cooking time as possible.– Roast until bird and stuffing reaches 165ºF.– Remove stuffing promptly.

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Nutrition

Poultry is an economical source of high-quality protein

Chicken and turkey breast meat is lower in fat and higher in niacin than other lean meats

Generally, dark meat contains more niacin and riboflavin than white meat.

Chapter 17

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