1. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C HAPTER 17 UNDERSTANDING POULTRY AND GAME BIRDS

2. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OMPOSITION AND S TRUCTURE The flesh of poultry and game birds is muscle tissue. Muscle tissue is composed of: –Water (about 75 percent) –Protein (about 20 percent) –Fat (up to 5 percent) –Other elements, including carbohydrate, in small quantities Muscles consist of muscle fibers held together in bundles by connective tissue. K EY P OINTS

3. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OMPOSITION AND S TRUCTURE 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. M ATURITY AND T ENDERNESS

4. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OMPOSITION AND S TRUCTURE 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. M ATURITY AND T ENDERNESS ( CONT ’ D )

5. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OMPOSITION AND S TRUCTURE There is 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. Free-range chickens are allowed to move around freely and eat outdoors in a more natural environment. F REE -R ANGE C HICKENS

6. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OMPOSITION AND S TRUCTURE 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 L IGHT M EAT AND D ARK M EAT

7. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OMPOSITION AND S TRUCTURE 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. L IGHT M EAT AND D ARK M EAT ( CONT ’ D )

8. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OMPOSITION AND S TRUCTURE 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. L IGHT M EAT AND D ARK M EAT

9. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C OMPOSITION AND S TRUCTURE Cooking Whole Birds –A major problem in roasting poultry is cooking the legs to doneness without overcooking the breast. Cooking Poultry Parts –Recipes take into account the different cooking characteristics of each part. –Many items have high customer appeal, such as boneless chicken breast. L IGHT M EAT AND D ARK M EAT ( CONT ’ D )

10. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. I NSPECTION AND G RADING Poultry is subject to federal inspection and grading. –Inspection: A guarantee of wholesomeness (fit for human consumption). –Passing inspection indicated by a round stamp. –Inspection required by Canadian law. I NSPECTION

11. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. I NSPECTION AND G RADING Poultry is subject to federal inspection and grading. –Grading: Based on quality designation, indicated by a shield stamp and letter grade. –Not required by Canadian law. G RADING

12. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C LASSIFICATION AND M ARKET F ORMS 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. K EY P OINTS

13. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. H ANDLING AND S TORAGE Fresh poultry is extremely perishable. –Fresh poultry is extremely perishable. It should arrive well chilled, ideally at 32ºF (0ºC) and kept well chilled 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. F RESH P OULTRY

14. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. H ANDLING AND S TORAGE Store frozen poultry at 0ºF (–18ºC) 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. F RESH P OULTRY ( CONT ’ D )

15. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D ONENESS 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 (see Table 2.2) for roast whole poultry is 165ºF (74ºC). The more usual practice is to aim for a final temperature of 185ºF (85ºC). L ARGE R OASTED B IRDS

16. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D ONENESS 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. S MALLER B IRDS

17. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. D ONENESS 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. S MALLER B IRDS ( CONT ’ D )

18. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. T RUSSING M ETHODS 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. K EY P OINTS

19. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. P ROCEDURE Step 1 Place the chicken breast up, with the neck end toward you. Tuck the first joint of the wings behind the back. Step 2 Press the legs forward and down against the body. Step 3 Pass the center of a length of twine under the hip bone just ahead of the tail. Step 4 Bring the twine up and across the ends of the legs. T RUSSING P OULTRY

20. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. P ROCEDURE Step 5 Pass the twine under the ends of the legs as shown and pull tight. Step 6 Bring the ends of the twine toward the neck end of the bird. Pull firmly on the twine while pressing on the breast portion with the thumbs as shown. Step 7 Tie the twine tightly. Step 8 The stub of the neck holds the twine in place, preventing it from slipping behind the back. Step 9 The trussed chicken. T RUSSING P OULTRY ( CONT ’ D )

21. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C UTTING UP C HICKEN Hold the chicken up by the tail. Cut through the bones to one side of the backbone, all the way to the neck. S PLITTING C HICKEN FOR B ROILING Split the chicken open.

22. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Pull out the breastbone or keel bone—this helps the chicken lie flat and cook evenly. C UTTING U P C HICKEN Cut off the backbone as shown. S PLITTING C HICKEN FOR B ROILING ( CONT ’ D )

23. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C UTTING UP C HICKEN 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. S PLITTING C HICKEN FOR B ROILING ( CONT ’ D )

24. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. C UTTING UP C HICKEN Portion-size Cornish game hens are left whole. S PLITTING C HICKEN FOR B ROILING ( CONT ’ D )

25. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Spread the chicken open and spread through the bones on one side of the backbone. C UTTING UP C HICKEN Place the chicken on the cutting board breast up. Split chicken down the center of the breast with a heavy knife. C UTTING C HICKEN INTO Q UARTERS AND E IGHTHS, B ONE - IN

26. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. Cut through the skin between the leg and the breast. C UTTING UP C HICKEN Cut off the backbone completely and save for stocks. C UTTING C HICKEN INTO Q UARTERS AND E IGHTHS, B ONE - IN ( CONT ’ D )

27. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. To cut into eighths, cut the drumstick and thigh apart at the joint. C UTTING UP C HICKEN Pull the leg back and cut off the entire leg section. Repeat with the other half. The chicken is now in quarters. C UTTING CHICKEN INTO QUARTERS AND EIGHTHS, BONE - IN ( CONT ’ D )

28. Copyright © 2014 John Wiley and Sons, Inc. All rights reserved. The chicken cut into eighths. Note that the first joint of each wing has been cut off. C UTTING UP C HICKEN Cut the breast and wing quarter into two equal pieces. Another method is simply to cut off the wing. C UTTING C HICKEN INTO Q UARTERS AND E IGHTHS, B ONE - IN ( CONT ’ D )