1. Foods Poultry Notes

2. Poultry Any domesticated bird. The most common in the US are: chicken, turkey, goose, and duck.

3. Purchasing Poultry Can be fresh, frozen, or canned Chicken can be purchased whole, cut into halves, or in pieces. Breasts, legs, and thighs are meatier than wings and backs.

4. Purchasing Poultry You will get the most servings of meat by purchasing boneless pieces. Most fresh and frozen poultry is marketed young. Young birds are tender and have less fat than older birds.

5. Storing Poultry Unwrap from store wrapping If storing in the refrigerator, re-wrap in wax paper and only store for 2-3 days! If storing in the freezer, wrap in moisture proof wrapping and store for 6 to 8 months. Thaw frozen poultry in the refrigerator and do not re-freeze!

6. Cooking Poultry Always wash under cold, running water and pat dry before cooking. Cook to an internal temperature of 170. Using a meat thermometer is the only way to tell if it is done! Insert the thermometer in the thickest part of the bird.

7. Cooking Poultry Pink flesh does not always mean a bird is undercooked. Gases in the oven combine with substances in the poultry and turn the flesh pink. It is not harmful!

8. Roasting Poultry You can use oven cooking bags to shorten the cooking time. They use steam in the bag to help cook the bird.

9. Stir-Frying Poultry Cooking food quickly in a small amount of fat over high heat while stirring constantly. This method can cook boneless strips in under 10 minutes.

10. Cooking Poultry If stuffing a turkey, always wash the turkey and stuff loosely just before cooking to prevent bacteria growth. Dark meat has more fat than white meat. Reduce the fat content by removing the skin. (Boneless, skinless chicken breast is very low in fat!)