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

Composition and Structure 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

Composition and Structure 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.

Composition and Structure Maturity and Tenderness 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, meaning, as bird gets older, bird gets tougher.

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 Skin color is determined by diet and is not related to the flavor or tenderness of the poultry. Birds that fly have only dark meat

Composition and Structure Free-Range Chickens 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.

Composition and Structure Free-Range Chickens 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.

Composition and Structure Free-Range Chickens Organic: defined by the National Standard of Canada for Organic Agriculture as food produced without using: Most conventional pesticides Fertilizers made with synthetic ingredients or sewage sludge Bioengineering Ionizing radiation

Composition and Structure Light Meat and Dark Meat 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

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.

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.

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. Roast breast side down for part of cooking time to draw moisture/fat to breast, not away Baste with fat only, it protects from drying out (liquid will wash away protective fat Barding small birds with pork fat Seperating breast from leg section and roasting for different times, this is done with large turkeys

Composition and Structure Light Meat and Dark Meat Cooking poultry parts Recipes take into account the different cooking characteristics of each part. For example, flattened chicken breast can be sauteed quickly and still be juicy and tender, turkey wings must be braised and have gelatin to make a rich sauce

Inspection and Grading Poultry is subject to federal inspection and grading Inspection A guarantee of wholesomeness (fit for human consumption) Indicated by a round stamp Required by Canadian law

Inspection and Grading Poultry is subject to federal inspection and grading Grading Based on quality Indicated by a shield stamp and letter grade Not required by Canadian law

Classification and Market Forms 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

Classification and Market Forms 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

Classification and Market Forms Chicken Classes Class Description Age Weight Range Rock Cornish Game Hen Young breed of chicken, tender 5 weeks or less ¾ - 2lbs Broiler/Fryer Either sex, tender flesh, flexable cartilage 6 – 12 weeks Broiler: 1 ½ - 2 ½ lbs Fryers: 2 ½ - 3 ½ lbs Roaster Ether sex, tender flesh, less flexable cartilage 3 – 5 months 3 ½ - 5 lbs Capon Castrated male, very tender, well flavoured, big breast Under 8 months 5 – 8 lbs Hen or fowl Mature female, tough flesh, hardened cartilage Over 10 months 3 ½ - 6 lbs Cock or rooster Mature male, tough dark meat 4 – 6 lbs

Classification and Market Forms Turkey 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

Classification and Market Forms Turkey Classes Class Description Age Weight Range Fryer-roaster Young bird, either sex, flexable cartilage Under 16 weeks 4 – 9 lbs Young turkey (hen or tom) Young bird, either sex, less flexable cartilage 5 – 7 months 8 – 22 lbs Yearling turkey Ether sex, fully mature turkey, fairly tender Under 15 months 10 – 30 lbs Mature turkey or old turkey (hen or tom) Old turkey with tough flesh Over 15 months

Classification and Market Forms Duck 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 One duck will feed two people, a 4lbs duck yields 1lbs raw lean meat (4lbs chicken yields 2lbs) Most ducks in Canada are White Pekin, specialty item called magret (mah-gray) is breast of moulard breed Magret breast is thicker and meatier Breast typically cooked rare, and leg braised or confit

Classification and Market Forms Duck Classes Class Description Age Weight Range Broiler or Fryer Young tender bird, either sex, soft bill and windpipe Under 8 weeks 2 – 4 lbs Roaster duckling Young bird, either sex, less flexable cartilage Under 16 weeks 4 - 6 lbs Mature duck Ether sex, tough flesh and hard bill and windpipe Over 6 months 4 – 6 lbs

Classification and Market Forms Goose 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

Classification and Market Forms Goose Classes Class Description Age Weight Range Young goose Young bird with tender flesh Under 6 months 6 – 10 lbs Mature goose Tough old bird Over 6 months 10 – 16 lbs

Classification and Market Forms Guinea Domesticated descendant of a game bird Flavour is similar to pheasant Has both light and dark meat Tastes like a flavourful chicken Very lean so will benefit from barding

Classification and Market Forms Guinea Classes Class Description Age Weight Range Young guinea Domestic relative of pheasant, tender 3 – 6 months ¾ - 1 ½ lbs Mature guinea Tough old bird Up to 12 months 1 – 2 lbs

Classification and Market Forms Pigeon 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 Rich dark meat typically served rare Has gamy flavour that combines well with flavourful brown sauces

Classification and Market Forms Pigeon Classes Class Description Age Weight Range Squab Very young pigeon with tender meat 3 – 4 weeks Under 1 lbs Pigeon Older pigeon with tough, dark meat Over 4 weeks 1 – 2 lbs

Classification and Market Forms Game Birds Class Description Weight Range Quail Fr: caille Small birds, meaty breasts but legs have little meat, gamy, 2 birds for 1 main course 4 – 5 ounces Partridge Young Fr: perdreau Mature Fr: perdrix Similar in size to cornish hen, tender when young Around 1 lbs Pheasant Fr: faisan Delicate light coloured meat, similar to chicken, dry if overcooked 2 – 2 ½ lbs Young: under 1lbs

Classification and Market Forms Ratites Ratites are a family of flightless birds with small wings and flat breastbones They include Ostrich (native to Africa, largest bird) Emu (native to Australia, second largest bird) Rhea (native to South America)

Classification and Market Forms Ratites Ostrich Emu Ostrich Meat Chart

Classification and Market Forms 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 10-13 months of age

Classification and Market Forms 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

Handling and Storage Fresh Poultry 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.

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.

Doneness Intro to Poultry Large Roasted Birds 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 for roast whole poultry is 185°F (85°C)

Doneness Smaller 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.

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.

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

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

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

Trussing Methods Pass the twine under the ends of the legs as shown, and pull tight. 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.

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

Trussing Methods The Trussed Chicken

Splitting Chicken for Broiling Cutting Up Chicken Splitting Chicken for Broiling Hold the chicken up by the tail. Cut through the bones to one side of the backbone, all the way to the neck. Split the chicken open.

Splitting Chicken for Broiling Cutting Up Chicken Splitting Chicken for Broiling Cut off the back bone as shown. Pull out the breastbone or keel bone—this helps the chicken lie flat and cook evenly.

Cutting Up Chicken For a portion size of one-half chicken, cut the chicken in half down the center of the breast. Make a split in the skin below the leg and slip the end of the leg through it as shown to hold the chicken in shape.

Portion-size Cornish game hens are left whole. Cutting Up Chicken Portion-size Cornish game hens are left whole.

Cutting chicken into quarters and eighths, bone in Cutting Up Chicken Cutting chicken into quarters and eighths, bone in Place the chicken on the cutting board breast up. Split the chicken down the center of the breast with a heavy knife. Spread the chicken open and spread through the bones on one side of the backbone.

Cutting chicken into quarters and eighths, bone in Cutting Up Chicken Cutting chicken into quarters and eighths, bone in Cut off the backbone completely and save for stocks. Cut through the skin between the leg and the breast.

Cutting chicken into quarters and eighths, bone in Cutting Up Chicken Cutting chicken into quarters and eighths, bone in Pull the leg back and cut off the entire leg section. Repeat with the other half. The chicken is now in quarters. To cut into eighths, cut the drumstick and thigh apart at the joint.

Cutting chicken into quarters and eighths, bone in Cutting Up Chicken Cutting chicken into quarters and eighths, bone in Cut the breast and wing quarter into two equal pieces. Another method is simply to cut off the wing. The chicken cut into eighths. Note that the first joint of each wing has been cut off.