1. Poultry and Game Birds

2. 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

3. 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

4. Chicken : Light & Dark Meat
(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

5. 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

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

7. Cooking Poultry Parts Some recipes are designed for specific parts
(part )
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

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

9. 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

10. 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

11. 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
weeks
broiler lb
fryer lb
Roaster
young chickens, tender flesh , smooth skin, less flexible cartilage
3 - 5 months lb
Capon
castrated male, tender, large breast, expensive
under 8 months
5 - 8 lb
Hen/Fowl
mature female, tough, hardened breastbone
over 10 months lb
Rooster
mature male, tough, dark meat
4 - 6 lb

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

13. 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

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

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

16. 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

17. 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 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

18. Cooked Birds
Duck Breast
Cornish Hen
Quail
Squab
Goose

19. 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.

20. Handling and Storage FRESH Perishable, keep under 4 degrees C
(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

21. 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

22. 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

23. 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

24. Roasting and Baking Seasoning
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

25. Temperature Low temperature roasting - large birds 275 F - 325 F
chicken
Low temperature roasting -
large birds
275 F F
not stuffed
small birds
325 F 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

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

27. Broiling and Grilling Tips
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

28. 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

29. 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?

30. Sauteing Chicken
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

31. Pan Frying
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.

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

33. Simmering A most heat method with the liquid that is not quite boiling
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

34. 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

35. 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

36. 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

37. 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

38. 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