turkeys, ducks, geese, guinea, fowl, pigeons (squab)

not as popular: game birds, wild duck, quail

age and gender

ex: chickens = broilers, fryers

turkeys= toms, hens

NOTES:

see table 8-1 pg:173

CHICKEN= either sex, different ages

YOUNG CHICK= broilers, fryers, capons, cornish hens

voluntary

Grade A= best, full fleshed and meets standard

fleshing= the amount of meat, amt of distribution of fat, freedom of blemishes and pinfeathers, broken bones, tears, skin cuts.

which degree it has been cleaned and processed.

live, ready-to-cook , dressed or convenience categories

eviscerated= free of blood, feathers, head, and feet

(usually sold in supermarket)

heart,liver, neck and gizzard are placed in a giblet bag

smaller pieces of chicken are available

ex: breast, thighs, and wings

NOTES:

Ground turkey and ground chicken are not created equally, read labels carefully- fat is added back into.

NOTES:

Processed chicken and turkey are commonly used in canned or dried soups, frozen dinners, potpies, sausages, hotdogs, bolonga, etc.

NOTES:

Any processed poultry product (canned, dried, smoked- ) is higher in sodium than nonprocessed poultry

NOTES:

USDA does not allow the use of hormones in the raising of chickens , Although antibiotics may be given to prevent disease. There is a "withdrawl" period prior to slaughtering, so no residues are found in bird.

NOTES:

PROCESSING POULTRY:

1- physical removal of meat from bone causes redistribution of collagen fibers

2- brine mixture is added to imrove flavor, cohesiveness

Additives are not allowed in fresh chicken

Processed chicken may contain additives such as:

20 min.

it allows flesh to firm up

Figure 8-7, pg : 181

chicken=1/2 lb or more per serving

goose= 1/2 lb

turkeys= 1 lb ,under 16 lbs

broiler/fryer= 3 1/2 lbs

ready-to-cook offers less fat

Cook marinade fully and then baste meat.

failure to cook marinade to certain temp, can cause foodborne illness

fridge- protects against bacterial growth

3 1/2 lb= 1-5 days

when internally thawed remove organs

(room temp is not recommended or in sink)

USDA recommends to cook seperatly

or check with meat thermometer- 165d F (74sC)

also remove when its a leftover

soaking food with salty water, this increases the foods water content, resulting in a juicier, flavorful meat.

the simplest brine solution is water and salt

(sugar, spices and herbs can also be added)

once the brining solution is cooled submerge chicken completely- process takes 2-4 hours

fat

it can be removed before cooking if left on it adds flavor and juicieness. Can also be used to baste. It rises to the top of the drippings.

Reheating poultry has a warmed-over flavor- caused by breakdown of fat

meat thermometer

insert into the thickest part of the breast or inner thigh, should not touch bone or fat

sufficiently cooked is at 165 d F (74d C)

for atleast 15 seconds

firm, not soft

white meat may be firmer than dark meat

1 1/2 hours in a 350 d F oven

NOTES:

Dry heat method:

roasting, broiling, grilling, frying

roasting- use heavy-duty roasting pan or v-shaped rack, breast up, can season inside cavity, lightly coat skin w/ veggie oil to prevent cracking, baste every 20 min.

NOTES:

margarine/salting is not recommended

325d-350d F

20-25 m per lb for 6 lb chicken

15-20 m per lb for 15 lb chicken

12-15 m per lb for over 15 lb chicken

NOTES:

Increase time by 5 min for every lb of stuffing

place foil over stuffing to prevent scorching

Tussed poultry:

tie the legs and wings against the body of the bird to prevent them from overcooking before the breast is done.

(used for presentation purposes)

Figure 8.6

can be done before roasting

duck/geese

1/2 way through cooking time, prick again to release fat drainage

can also be preroasted for @ 15 min.

helps prevent drying of the skin and meat

use a wide spoon or brush  or baster to cover bird with drippings

# and timing of basting depends on size of bird

NOTE:

duck/geese self baste, and should not be stuffed

anything that is placed in the cavity of a bird during cooking

ex: cornbread, bread crumb, veggies

a variety of sauteed -apples, apricot, nuts, mushroom

used as stuffing

3/4 full, increases roasting time, center of stuffing should reach 165d F

should be removed from cavity before refrigerating

(can absorb off flavors, and ideal medium for microorganisms can grow)

NOTES:

poultry pieces can be sauteed, pan fried, deep fried, or stir fried.

saute in a skillet or pan with small amount of oil

pan frying= usually for breaded/floured chickens

moist heat preparation:

braising=aka: fricasseeing, for tougher birds

stewing=cold salted water and heated to boiling point

poaching=1 1/3 cup of water, simmer 10-15 min

microwaving=not effective

can thaw in micro

Campylobacter and Salmonella

raw poultry is the major source of these 2 bacteria

irridation

but is not sterile

a antibacterial agent- chemical mixture - colorless, odorless, flavorless, to further reduce Salmonella contamination

kills cell membrane of bacteria

Fresh ready-to-cook poultry can be kept safely in the fridge at 40d F (4dC) for 3 days.

should be kept in a vapor proof wrapping, kept in the bottom of fridge

Frozen poultry can be stored for 6-12 mths at 0dF

leftovers can be frozen for 4 mths

breaded/thawed chick should never be kept frozen