Gilbert Noussitou 17-1 CHAPTER 12 &13 POULTRY

Gilbert Noussitou 17-2 Poultry Poultry is the generic term for domesticated birds Poultry is generally the least expensive and most versatile of all main dish foods It can be cooked by almost any cooking method, and its mild flavour goes well with a variety of sauces and accompaniments

Gilbert Noussitou 17-3 Poultry Muscle tissue contains approximately: –72% water, 20% protein, 7% fat, 1% minerals Young birds are more tender than older birds The majority of poultry is marketed at a young age and is therefore tender Birds that fly have only dark meat

Gilbert Noussitou 17-4 Poultry Chickens Ducks Goose Pheasant Quail Ostrich Guineas Pigeons Turkeys Poultry is divided in 9 kinds: Each kind is divided into classes based predominantly on the bird’s age and tenderness (young/mature)

Gilbert Noussitou 17-5 Chicken Most popular and widely eaten poultry in the world Contains white and dark meat Can be cooked by almost any cooking method Readily available fresh and frozen

Gilbert Noussitou 17-6 Chicken Chicken classes –Game Hens; 5-6 weeks, 0.3 to 0.45 kg (0.5 to 1 lb) –Broiler/Fryer: 6-8 weeks, up to 2 kg (4 lbs) –Roaster: 8-9 weeks, 2 kg (4 lbs) & over –Capon: 4- 6 month, 2 to 4 kg (6 to 10 lbs) –Fowl: over 7 months, 1 kg (2 lbs and over)

Gilbert Noussitou 17-7 Chicken broiler/fryer Cornish Game Hen Capon

Gilbert Noussitou 17-8 Duck Duck classes: –Young: (duckling) 16 weeks or less, kg (4-6 lbs) –Mature: 6 month or older, kg (4-6 lbs) Young duckling is most often used in foodservice operations Has only dark meat with a large percentage of fat High percentage of bone to meat

Gilbert Noussitou 17-9 Goose Goose classes: –Young: 6 months or less, kg (6-12 lbs) –Mature: over 6 months, kg (10-16 lbs) Has a large percentage of very fatty skin Has only dark meat Usually cooked at high temperatures to render the fat Popular at the holidays and often served with an acidic fruit-based sauce

Gilbert Noussitou Guinea Guinea classes: –Young: 3 months or less, kg (12 oz- 1.5 lb) –Mature: over 3 months, kg (1-2 lbs ) Domesticated descendant of a game bird Flavour is similar to pheasant Has both light and dark meat Very lean so will benefit from barding

Gilbert Noussitou Young gooseRoaster duckling Young Guinea

Gilbert Noussitou Pigeon Pigeon classes: –Squab: 4 weeks or less, kg (12 oz- 1.5 lb) –Pigeon: over 4 weeks, kg (1-2 lbs ) Young pigeon is commercially referred to as squab Has dark meat and is well suited for broiling, sautéing or roasting Squab has very little fat so it will benefit from barding

Gilbert Noussitou Turkey Turkey classes: –Young: 3 months or less, 7-12 kg (16-30 lbs) –Mature: over 3 months, 12+ kg (26+ lbs) Turkey is the second most popular poultry in Canada Has both white and dark meat Has a small amount of fat Young turkey lends itself to being prepared in almost any manner

Gilbert Noussitou Squab Turkey

Gilbert Noussitou Livers, Gizzards, Hearts and Necks Commonly referred to as giblets Most poultry is sold with giblets but chickens can be purchased with or without Can also be purchased separately Most often used to make sauces or gravies

Gilbert Noussitou Foie Gras Foie gras is the enlarged liver of a duck or goose Considered a delicacy Foie gras is produced by methodically fattening the birds with specifically prepared corn while limiting their activity

Gilbert Noussitou Foie Gras Ostrich Fan

Gilbert Noussitou Ratites Ratites are a family of flightless birds with small wings and flat breastbones They include –Ostrich (native to Africa) –Emu (native to Australia) –Rhea (native to South America)

Gilbert Noussitou Ratites Ratite meat is classified as red meat It has a cherry-red colour with a flavour similar to beef but a little sweeter, and a soft texture The meat is low in fat and calories The birds are normally slaughtered at months of age

Gilbert Noussitou Ratites Ratite meat is prepared like veal or wild game Because it is low in fat, care must be taken to avoid overcooking Ratites are best cooked to rare to medium

Gilbert Noussitou Poultry Inspection All poultry for public consumption in Canada is subject to health inspection Inspection ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption

Gilbert Noussitou Grading Grading is voluntary but virtually universal Birds are graded according to their overall quality Grades range from the highest to the lowest –Canada A, B, Utility and C Grades have no bearing on tenderness or flavour

Gilbert Noussitou Grade Stamps Grade stamp for utility gradeGrade stamp for Canada A grade

Gilbert Noussitou Purchasing and Storing Poultry Poultry can be purchased in many forms –Fresh –Frozen –Cut-up –Portion controlled (PC) –Individually quick frozen (IQF) When purchasing, you should consider your menu, labour costs, storage facilities and employee skills

Gilbert Noussitou Cutting a Bird into Pieces Cut in 4 pieces Separate thigh from leg to create 6 pieces

Gilbert Noussitou Chicken Suprême ( Frenched Breast)

Gilbert Noussitou Storing Poultry All poultry is potentially hazardous food Fresh chickens and small birds can be stored on ice or at 0°C to 2°C (32-34°F) for two days Frozen poultry should be held at -18°C (0° F) Frozen poultry shouldn’t be held longer than six months Frozen items should be thawed under refrigeration

Gilbert Noussitou Marinating Marinating is often used to flavour and moisten the meat Poultry is mild in flavour Poultry absorbs flavours quickly Two hours is often sufficient to flavour poultry

Gilbert Noussitou Marinating

Gilbert Noussitou Cooking Methods Dry heat –Broiling and grilling, roasting, sautéing, pan-frying Moist heat –Poaching and simmering, steaming Combination –Braising and stewing Poêlé

Gilbert Noussitou Determining Doneness Methods used to determine the doneness of poultry –Touch –Internal temperature –Looseness of joints –Colour of the juices –Time (time/weight ratio)