1. Mrs. Karen Swope Family and Consumer Sciences Columbian High School
Chapter 20: Poultry
Mrs. Karen Swope
Family and Consumer Sciences
Columbian High School

2. Poultry Defined: Any domesticated bird.
Includes: chicken, turkey, duck, goose, guinea hen, and Rock Cornish hen.
Wild poultry: duck, goose, turkey, pheasant, dove, grouse, and quail.

3. Nutritional Value of Poultry
Very good source of protein, phosphorus, iron, B1, B2, and niacin.
Fat content: located just under the skin, young birds have less fat than older ones.
Dark meat is higher in fat than white meat.
Duck and goose have oily meat compared to other poultry. Goose has all dark meat.
Chicken and turkey can be processed into hot dogs, lunch meat for a lower fat alternative.

4. Buying Poultry
All poultry sold across state lines must be federally inspected.
Quality grades: A, B, C
Grading for quality is voluntary
Most poultry sold in U.S. is grade A
Grade B,C poultry is used in processed products

5. Buying Poultry
Most poultry are sold as young birds, providing the most tender meat.
Can be purchased fresh,frozen or canned.
Can be purchased whole or in parts
When buying poultry allow 1/2 lb.per person.

6. Storing Poultry All poultry is very perishable.
Store in coldest area of frig., 2-3 days.
Store giblets separately.
Poultry may be kept frozen for 6-8 months if properly wrapped.
Thaw frozen poultry in the refrigerator.
Can also thaw in sink of cold water, change water every 30 min.

7. Principles of Cooking Poultry
High protein food - similar to cooking meat.
Cooking time and temp depends on part being cooked and recipe.
Too high of temp, too long of time results in tough, dry poultry.
Juices should run clear.

8. Principles of Cooking
Use a meat thermometer inserted at thickest point, do not touch bone; done at 185 * F.
A chemical reaction sometimes occurs in cooked poultry causing some flesh to turn pink; not harmful.
Dark brown color of flesh near bone is caused by the break down of blood cells in the bone during freezing; not harmful.

9. Cooking Methods
Roasting: place bird breast side up, season cavity, roast at 325 * F until meat thermometer reaches 185 *F.
Roasting bags can be used to speed cooking. Steam builds up in the bag and speeds the cooking process.

10. Cooking Methods
Large birds (turkeys) should be trussed. Legs are tied and wings are tucked in.
Remove neck and giblets from cavity before roasting.
If stuffing the bird, loosely pack stuffing in cavity just prior to roasting; can bake stuffing separately in a casserole dish.

11. Cooking Methods
Broiling: split bird in half. Place each half on broiling pan. Brush with oil and seasonings.
Broil 4-5 inches from heat source.

12. Cooking Methods
Frying: cut bird into pieces, coat with flour, egg, crumbs, or batter. Cook in hot oil until brown,
Do not fry frozen poultry, thaw completely before frying.

13. Fried Chicken

14. Cooking Methods
Oven frying, sometimes called baked: poultry is coated and then baked in the oven minutes.

15. Cooking Methods
Braising: cut whole bird into breast, thigh, leg, wing pieces.
Add seasoning and sm. amt. of liquid.
Cover and cook on low for minutes.

16. Cooking Methods Stewing: put whole bird into large kettle.
Cover completely with liquid and seasonings.
Simmer on low heat 1-2 hours, until tender.

17. Cooking Methods Microwaving: is not recommended for large birds.
Small pieces of poultry may be microwaved, but they will not brown.
Small pieces of poultry may be defrosted in the microwave.
To ensure even cooking, place boney portion of drumsticks in the center, meaty portion on the outside.

18. Summary
Poultry is a high protein food, that also contains many other important vitamins and minerals.
All poultry is perishable. It must be stored and prepared properly to ensure safe and flavorful food.
Poultry may be prepared in many ways. Moderate cooking temperature and careful timing are required.