Chapter 37 Poultry What exactly IS poultry? Any BIRD raised for food.
What are the MOST common types of poultry?
Chicken, duck, goose and turkey.
What nutrients does poultry provide? Niacin which promotes a healthy nervous system and mucous membranes.. Vitamin B6 which helps the body make amino acids which builds body cells. Vitamin B12, which helps the body, maintain healthy nerve cells and red blood cells, and used to make genetic material.
Calcium helps regulate blood clotting, nerve activity and other body processes, muscle contractions, keeps teeth and gums healthy and for strong bones. Phosphorus works with calcium to build strong bones and teeth and build body cells and tissues. Iron makes hemoglobin - the substance that carries oxygen to all the body cells.
Chapter 37 Poultry Why does poultry have white and dark meat? The coloring depends on the amount of exercise the bird gets while alive. Muscles that get a lot of exercise need more oxygen and turn into a reddish color called mygloblin. When is poultry done cooking? When the internal temperature reaches 180 degrees. What determines the tenderness? The bird’s size, age and cooking method.
Broiler-Fryer 7 weeks old 3-4 pounds Most tender & common Little meat Any cooking method Roaster 3-5 months old 4-7 pounds Raised to be roasted Yield more per pound than broiler fryers
Stewing Chicken Large, mature birds Less tender Moist heat cooking method Best in soup or dumplings
Free-Range Chickens Organic More flavorful More fat More expensive Capons Under 10 months old Tender and flavorful Best roasted
Cornish Game Hen Special breed of small chicken One hen is one serving Broiled or roasted
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Low in fat and calories
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Larger than a chicken
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Stronger flavor than chicken
Available fresh or frozen
Fryer-roaster – 5-9 lbs
Hen Turkey • Female turkeys • 8-16 lbs
May be ground with skin on – must have the word “meat” in the description
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Tom Turkey • Male turkey • Up to 24 lbs
Self Basting Injected with broth, oil or butter & seasonings
Broilers & Fryers Smallest ducks Less than 8 weeks old Average 3 lbs
More fat, calories and flavor than chicken or turkey
Always sold frozen solid
Roasters Larger birds Not more than 16 weeks olds Up to 5 ½ lbs
Long Island Ducks Dark, succulent flesh Half of the ducks raised for food are this type
Goose/Geese 5-18 lbs
High in fat
Very flavorful
Most tender Best cooked? Roasted
Important Poultry Information •
Look for: Plump, meaty birds with smooth soft skin
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Meat color: Creamy white to yellow coloring
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Avoid: tiny feathers or skin that is bruised or torn
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“Fresh” means that poultry has never been chilled below 26 degrees
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Use fresh poultry within 1-2 days
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“Frozen” means chilled below 0 degrees and should be frozen solid
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Never thaw frozen at room temperature
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Always remove giblets and neck from the body and neck cavity before cooking