Chapter 17

C H A P T E R SEVENTEEN

POULTRY

“ 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

Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

After studying this unit 2

POULTRY
 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


Poultry Overview 3

POULTRY
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.


Muscle Composition 4

POULTRY
 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


Muscle Composition 5

POULTRY
 Dark meat  White meat
– Thigh and leg of – Breast and wing of
flightless birds flightless birds
– Full body of flight birds
– Larger muscle mass
– Contains more
– Contains less fat
myoglobin
– Contains more fat and – Can dry out if

connective tissue overcooked
– Longer cooking time


Identifying Poultry 6

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


Chicken (Fr. Poulet) 7

POULTRY
 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


Chicken Classes 8

POULTRY
 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


Game Hen 9

POULTRY
 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


Broiler/fryer 10

POULTRY
 Young with soft, smooth
textured skin
 Relatively lean
 Flexible breastbone
 3 lb. 8 oz. or less
 Can use any cooking
method


Capon 11

POULTRY
 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


Duck (Fr. Canard) 12

POULTRY
 Classes
– Broiler
– Roaster
– Mature
 Contains only dark meat
 Large amount of fat
 High percentage of bone
and fat to meat
 Roast


Goose (Fr. Oie) 13

POULTRY
 Classes
– Young
– Mature
 Very fatty skin
 Popular at holidays
 Served with acidic fruit-
based sauces to offset
fattiness


Guinea (Fr. Pintade) 14

POULTRY
 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


Pigeon (Fr. Pigeon) 15

POULTRY
 Commonly called squab
 Meat is tender
 Contains very little fat
 Suited for broiling, sautéing
or roasting


Turkey (Fr. Dinde) 16

POULTRY
 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


Ratites 17

POULTRY
 Ostrich  Classified as red meat
 Emu  Low in fat and calories
 Rhea  Often prepared like
veal


Giblets 18

POULTRY
 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


Nutrition 19

POULTRY
 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


Inspection 20

POULTRY
 All poultry produced for
public consumption is
inspected by the USDA
 Processed under strict
sanitary guidelines
 Wholesome and fit for
human consumption


Grading 21

POULTRY
 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


Purchasing Poultry 22

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


Storing Poultry 23

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


Safety Alert-Sanitation and
Cross-Contamination 24

POULTRY
 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


Procedure for Cutting a Bird in
Half 25

POULTRY
1 Square up the
bird by placing it
on its back and 2 Place the bird
pressing on the on its breast and
legs and breast hold its tail
to create a more tightly with the
uniform thumb and
appearance. forefinger of one
hand. Using a
rigid boning
knife and in a
3 Lay the bird single swift
flat on the movement, cut
cutting board alongside the
and remove the backbone form
backbone by the bird’s tail to
cutting through the head.
the ribs
connecting it to
the breast.


Cutting Procedure (cont.) 26

POULTRY
4 Bend the bird 5 Run your
back, breaking fingers along the
the breastbone bone to separate
free. 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.



POULTRY
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


Procedure for Cutting a Bird
into Pieces 28

POULTRY
1 Remove the 2 Cut down to
leg by pulling the the thigh joint,
leg and thigh twist the leg to
away from the break the joint
breast and and cut the thigh
cutting through and leg from the
the skin and carcass. Be
flesh toward the careful to trim
thigh joint. around the
oyster meat (the
3 To split the tender morsel of
breast, follow meat located
Steps 2 through next to the
6 for cutting a backbone); leave
bird in half. Cut it attached to the
the breast into thigh. Repeat
two halves. with the other
leg.



POULTRY
4 The bird is now 5 To cut the bird
cut into four into six pieces,
quarters. 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.

Classic Poultry Flavors 30

POULTRY
 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


Safety Alert –
Handling Stuffed Poultry 31

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.


Nutrition 32

POULTRY
 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.


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