Chapter 12 Understanding Poultry & Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved

Poultry is the collective term for domesticated birds bred for eating. Poultry is generally the least expensive and most versatile of all main-dish foods.

The flesh of poultry and game birds is muscle tissue. Muscle tissue is composed of: Water (about 75%) Protein (about 20%) Fat (up to 5%) Other elements, including carbohydrate, in small quantities Muscles consist of muscle fibers held together in bundles by connective tissue. 3 Composition and Structure

The tenderness of a piece of poultry is related to connective tissue. Connective tissue increases with: Use or exercise of the muscle. Maturity or age of the animal or bird. Use or exercise is of less concern in poultry. Maturity is a major consideration when selecting poultry. 4 Composition and Structure Maturity and Tenderness

Young, tender birds are cooked by dry-heat methods, such as broiling, frying, and roasting, as well as by moist heat methods. Older, tougher birds need slow, moist heat to be made palatable. Maturity is the major factor in categorizing each kind of poultry (see Table 12.1). Skin color is determined by diet and is not related to the flavor or tenderness of the poultry. 5 Composition and Structure Maturity and Tenderness

Most chickens on the market are: Produced by large operations. Housed indoors in carefully controlled environments. Fed scientifically monitored diets. Free-range chickens are allowed to move around freely and eat outdoors in a more natural environment. 6 Composition and Structure Free-Range Chickens

There is no legal definition of free-range. Free-range chickens are considerably more expensive than ordinary chickens. Many people feel free-range chickens are more flavorful and worth the extra cost. 7 Composition and Structure Free-Range Chickens

Organic: Defined by the USDA as food produced without using: Most conventional pesticides Fertilizers made with synthetic ingredients or sewage sludge Bioengineering Ionizing radiation 8 Composition and Structure Free-Range Chickens

Chicken and Turkey “Light meat”: breast and wings Less fat Less connective tissue Cooks faster “Dark meat”: legs (drumsticks and thighs) More fat More connective tissue Takes longer to cook 9 Composition and Structure Light Meat and Dark Meat

Duck, goose, and squab have all dark meat. The same differences in connective tissue hold true. Breast muscles have more Myoglobin (see next slide) and thus are darker. 10 Composition and Structure Light Meat and Dark Meat

Myoglobin: A protein that stores oxygen for muscles to use during periods of great activity. Dark color of dark meat is due to Myoglobin. Breast muscles of birds are used for flying. Chickens and turkeys rarely, if ever, fly; therefore, these muscles do not need a great deal of Myoglobin. 11 Composition and Structure Light Meat and Dark Meat

Cooking Whole Birds A major problem in roasting poultry is cooking the legs to doneness without overcooking the breast. Cooking Poultry Parts Recipes take into account the different cooking characteristics of each part. 12 Composition and Structure Light Meat and Dark Meat

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

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

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

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 Split and broil, grill or roast

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

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

Duck (Fr. Canard) Classes –Broiler –Roaster –Mature Contains only dark meat Large amount of fat High percentage of bone and fat to meat Roast

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

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

Pigeon (Fr. Pigeon) Commonly called squab Contains only dark meat Meat is tender Contains very little fat Suited for broiling, sautéing or roasting

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

Poultry is subject to federal inspection and grading. Inspection 1.A guarantee of wholesomeness (fit for human consumption). 2.Indicated by a round stamp. 3.Required by U.S. law. 24 Inspection and Grading

Poultry is subject to federal inspection and grading. Grading 1.Based on quality. 2.Indicated by a shield stamp and letter grade. 3.Not required by U.S. law. 25 Inspection and Grading

The following terms are used to classify poultry: Kind: the species, such as chicken, turkey, or duck. Class: the subdivision of kind, depending on age and sex. Style: the amount of cleaning and processing. Live: almost never purchased in food service Dressed: killed, bled, and plucked (also rarely seen in food service) Ready to cook: dressed and eviscerated with head and feet removed Whole Cut up, or parts State of refrigeration: chilled or frozen. 26 Classification and Market Forms

Fresh poultry is extremely perishable. It should arrive in vacuum packs or be packed in ice and kept in ice until used. Ideally, use poultry within 24 hours of receiving. Never hold it for more than 4 days. Poultry often carries salmonella bacteria. Wash all equipment and cutting surfaces after handling poultry to avoid contamination of other foods. 27 Handling and Storage Fresh Poultry

Store frozen poultry at 0°F (–18°C) or lower until it is ready to thaw. Thaw in original wrapper in refrigerator. Allow 1 to 2 days for chickens. 2 to 4 days for larger birds. If pressed for time, thaw in cold, running water in original wrapper. Do not refreeze thawed poultry. 28 Handling and Storage Fresh Poultry

Internal temperature, as tested with a thermometer, is the most accurate guide to doneness. The thermometer should be inserted into the thickest muscle of the inner part of the thigh, away from the bone. The recommended safe internal temperature (see Table 2.5) for roast whole poultry is 165°F (74°C). the more usual practice is to aim for a final temperature of 180°F (82°C). 29 Doneness Large Roasted Birds

When cooked by any method, doneness is determined by: Looseness of joints The leg moves freely in its socket. Clear juices Juices inside the cavity of a roasted bird are clear yellow rather than cloudy and red or pink. 30 Doneness Smaller Birds

When cooked by any method, doneness is determined by: Flesh separating from bone Muscles begin to pull away from bones, especially breastbone and leg bones. Excessively shrunken flesh means it is overcooked and dry. Firmness to touch Test with finger pressure as you would a steak. This method is especially useful for sautéed boneless chicken breasts. 31 Doneness Smaller Birds

Trussing: Tying the legs and wings against the body to make a compact, solid unit. 32 Trussing Methods Trussing has two main purposes: 1.Even cooking Extended legs and wings cook too quickly. 2.More attractive appearance Especially when presented or served whole or carved in the dining room.

Place the chicken breast up, with the neck end toward you. Tuck the first joint of the wings behind the back. 33 Trussing Methods Press the legs forward and down against the body.

Pass the center of a length of twine under the hip bone just ahead of the tail. 34 Trussing Methods Bring the twine up and across the ends of the legs.

Pass the twine under the ends of the legs as shown, and pull tight. 35 Trussing Methods Bring ends of the twine toward the neck end of the bird. Pull firmly on the twine while pressing on the breast portions with the thumbs as shown.

Tie the twine tightly. 36 Trussing Methods The stub of the neck holds the twine in place, preventing it from slipping behind the back.

The Trussed Chicken 37 Trussing Methods

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.

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.

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.

Cutting Procedure (cont.) 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.