Poultry and Game Birds

Composition and Structure Muscle tissue: water 75% protein 20% fat - up to 5% Maturity and Tenderness - connective tissue use of muscle (chickens are young, therefore tender) Maturity - used to categorize poultry and determine cooking methods

Types of poultry Commercial - the most common production method Free Range - the opportunity to move around outdoors Free Run - not caged, but kept indoors Organic - must comply and post the Canadian organic symbol

Chicken : Light & Dark Meat http://rouxbe.com/cooking-school/lessons/382-poultry-fundamentals (part 1 & 2) Light Meat Breast and wings less fat less connective tissue cooks faster Dark Meat Leg: thighs and drumsticks more fat more connective tissue takes longer to cook

Duck, Goose, Squab The meat is all dark due to MYOGLOBIN Oxygen is stored to assist muscles in flying birds Active muscles are darker and have more connective tissue

Cooking the Whole Bird Breast side down will ensure moistness Basting with fat, not stock or water Barding lean birds Cooking parts separately

Cooking Poultry Parts Some recipes are designed for specific parts http://rouxbe.com/cooking-school/lessons/382-poultry-fundamentals (part 3. 4. 5) Some recipes are designed for specific parts Recipes can be adapted for the type of chicken piece Cooking times must be adjusted Always check temperatures

Inspection A guarantee of wholesomeness Oval or round stamp Required by Canadian law

Grading Based on quality Not required by law but common practice Shape of carcass, lack of defects. Amount of flesh and fat Pink feathers, present or absent Skin tears, cuts, broken bones Blemishes and bruises most common canners/processors combination

Classification Kind - chicken, turkey, duck... Class - sub category - age and sex Style - cleaning and processing Live - not purchased in food service Dressed - killed, bled, plucked - rare Ready to cook - dressed and eviscerated, feat and head removed whole ii. cut up, parts State of refrigeration - chilled or frozen

Chickens Cornish hens Broiler/fryer Roaster Capon Hen/Fowl Rooster young,tender, delicate 5 weeks or less 3/4 - 2 lb Broiler/fryer young chickens, tender flesh , smooth skin, flexible cartilage 6 - 12 weeks broiler - 1.5 - 2.5 lb fryer - 2.5 - 3.5 lb Roaster young chickens, tender flesh , smooth skin, less flexible cartilage 3 - 5 months 3.5 - 5 lb Capon castrated male, tender, large breast, expensive under 8 months 5 - 8 lb Hen/Fowl mature female, tough, hardened breastbone over 10 months 3.5 - 6 lb Rooster mature male, tough, dark meat 4 - 6 lb

Turkey Fryer/Roaster Young, tender, flexible cartilage under 16 weeks 4 - 9 lb Young Turkey young, tender, firmer cartilage 5-7 months 8 - 22 lb Yearling Turkey mature, reasonably tender under 15 months 10 - 30 lb Mature/Old old, tough, coarse skin over 15 months

Duck Broiler/Fryer young, tender, soft bill & windpipe under 8 weeks 2 - 4 lb Roaster young, tender, soft bill, windpipe harder under 16 weeks 4 - 6 lb Mature Duck old, tough, hard bill & windpipe over 6 months

Goose Young young, tender flesh under 6 months 6 - 10 lb Old tough, old over 6 months 10 - 16 lb

Guinea - relative of pheasant Young tender 3 - months 3/4 - 1 1/2 lb Mature tough up to 12 months 1 - 2 lb

young, light tender meat Pigeon Squab young, light tender meat 3 - 4 weeks under 1 lb Pigeon old. tough, dark over 4 weeks 1 - 2 lb

Specialty Game Birds Quail/Caille meaty breast, 2 per serving, 4 - 5 ozs Partridge use young birds for tenderness, very flavorful about 1 lb each Pheasant delicate, light colored, subtle flavor most farm raised- 2 - 21/2 lb young - 1 lb Wild duck/Mallard lean, dark,flavorful, best served rare farm - 1 1/2 - 3 lb Ratites - Ostrich/Emu very lean, red, gamey meat, cook only to medium rare

Cooked Birds Duck Breast Cornish Hen Quail Squab Goose

Review Questions How do the differences between light and dark meat affect how you cook different poultry parts? What are four ways to keep breast meat from becoming too dry when cooking whole poultry? what is the significant of inspection and grading of poultry products? Describe each class of chicken used in food service.

Handling and Storage FRESH Perishable, keep under 4 degrees C http://rouxbe.com/cooking-school/lessons/382-poultry-fundamentals (part 6) FRESH Perishable, keep under 4 degrees C Use within 24 hours - 4 days Practice safe food handling FROZEN Store 0 degrees or lower Practice proper thawing techniques Do not refreeze

Doneness LARGE BIRDS - thickest part of the muscle of the inner thigh Whole poultry - Poultry Pieces - Ground Poultry - 85 C / 185 F 74 C / 165 F

Doneness for Smaller Birds Looseness of leg joint Juices run clear yellow, not cloudy or pink Flesh separates easily from the bone Muscle is firm to the touch

Trussing Definition: Tying the legs and wing against the body: Even cooking. Wings and legs cook too quickly if loose. More compact and attractive appearance

Roasting and Baking Seasoning http://rouxbe.com/cooking-school/lessons/389-how-to-roast-chicken Seasoning Seasonings should be placed in the cavity when roasting whole birds. Season outside and under skin of poultry parts Seasoning will not penetrate the skin Basting Oil the skin for browning Baste with own fat during cooking Roast breast down, an turn over for browning during end of cooking Duck and goose have great deal of fat, basting is not necessary

Temperature Low temperature roasting - large birds 275 F - 325 F http://rouxbe.com/cooking-school/lessons/393-enhancing-basic-roast-chicken chicken Low temperature roasting - large birds 275 F - 325 F not stuffed small birds 325 F - 375 F turn up heat at end for browning Searing - 4 -5 lb birds & chicken parts Roast at high temp and then reduce to lower temp Ducks and geese at high temp first to melt fat layer High temperature searing Squab and game birds that are served rare Be careful not to over cook Duck can be cooked at high temperatures due to the high fat content

Poeles - ‘butter roasted’ Classical Preparation for white meat an poultry Cooked with a matignon Covered and basted with butter Not technically roasting

Broiling and Grilling Tips http://rouxbe.com/recipes/1149 Use tender young poultry pieces lower temperatures that other meat often finished in the oven skin is delicate and can burn easily start skin side down to trap in moisture season skin before cooking baste with fat to prevent drying

Enhancing Grilled Poultry Marinate or rub with seasoning before grilling Sugar burns quickly, use sweet sauces cautiously, at end of cooking or very low heat. Continue to baste while cooking to develop flavorful coating Serve with seasoned butters on top Sauces on bottom to enhance crispy skin appearance Serve with a variety vegetable garnishes

Review Questions What techniques are used for seasoning and basting poultry? What factors should be considered when determining roastin temperatures? What kinds of poultry items are best suited for grilling and broiling?

Sauteing Chicken http://rouxbe.com/recipes/1544 Boneless chicken breasts, thinly sliced turkey, small pieces of poultry Larger items, such as whole breasts, thigh, legs, are browned by sauteing and then finished in the oven by baking or braising Game bird breasts are cooked rare or medium and can therefore be finished in a saute pan Many recipes call for sauteing and then finishing in a sauce, this is technically braising

Pan Frying http://rouxbe.com/recipes/237-garlic-chipotle-southern-fried-chicken Use flour or bread crumbs as a coating for even browning and crispness A moderate amount of fat over moderate heat Fry presentation side down first, this is usually the skin side After browning on all sides, chicken can be finished in the oven until it reaches 74 C.

Deep Frying Items are submerged in hot fat and do not have to be turned Smaller, even sized pieces are best 325 F - 375 F

Simmering A most heat method with the liquid that is not quite boiling http://rouxbe.com/recipes/572 Simmering A most heat method with the liquid that is not quite boiling Used for tough items that require long cooking in moist heat to make them tender Usually seasoned water or stock, with mirepoix and herbs Fowl meat can be used for soups, casseroles, salads. The resulting broth is flavorful and rich Cold water start for rich broths and soups Hot water start to retain more flavor in meat

Poaching Gently cooks poultry to retain moisture Used on more tender products Stock, wine, and other flavorings Cold water start with poultry in the liquid On the range top or in the oven Cooking liquids used for sauces Drain well, to avoid excess liquid on the plate

Braising A moist heat method for tenderizing tough poultry Braising does not take as long with poultry products Many flavoring ingredients can be used depending on the recipe Chicken can be browned first or not

Confit Poached in its own fat Most commonly prepared with duck legs, (the tender breasts are served rare or medium rare) The legs are lightly seasoned and then covered in their own fat The meat is poached over low heat, resulting in an extremely tender product Once cooked, store covered in fat Rendered fat can be reused

Dressings and Stuffings Not practical in commercial kitchens Safety - inside of bird in a breeding ground for bacteria Quality - additional cooking time results in poor quality poultry Efficiency - filling and stuffing is not practical

Basic Stuffing Ingredients Starch - bread or rice Aromatic vegetables - onions/celery Fat - butter or poultry fat from basting Liquid - usually stock Seasonings - herbs and spices Eggs - sometimes as a binder Other - sausage, oysters, chestnuts, fruit, nuts