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

2. 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

3. 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.

4. 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.

5. 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

6. 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.

7. 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.

8. 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

9. 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

10. 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.

11. 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.

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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

26. 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

27. 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

28. 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

29. 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

30. 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)

31. Classification and Market Forms
Ratites
Ostrich
Emu
Ostrich Meat Chart

32. 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 months of age

33. 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

34. 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.

35. 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.

36. 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)

37. 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.

38. 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.

39. 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

40. 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.

41. 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.

42. 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.

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

44. Trussing Methods
The Trussed Chicken

45. 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.

46. 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.

47. 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.

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

49. 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.

50. 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.

51. 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.

52. 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.