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Ultimate Poultry Guide: Procurement to Preparation

Explore poultry types, cuts, buying tips, storage advice, safety precautions, and cooking methods for delicious poultry dishes. Comprehensive guide for poultry enthusiasts.

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Ultimate Poultry Guide: Procurement to Preparation

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  1. POULTRY

  2. Poultry • Poultry is the collective term for domesticated birds bred for eating • Poultry • Chickens • Ducks • Geese • Guineas • Pigeons • Turkeys

  3. Poultry • Poultry is generally the least expensive and most versatile of all main dish foods • The various ways to butcher poultry and the utilization of almost any cooking method makes it very versatile • Poultry has a mild flavor and is almost always tender

  4. Muscle Composition • Muscle Tissue Contains Approximately • 72 % water • 20 % Protein • 7 % fat • 1 % minerals • Young birds are almost always more tender than older birds • Birds that do fly have only dark meat

  5. Chicken broiler/fryer Roaster duckling Turkey

  6. 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

  7. Duck • Roasting duck is used mostly in food service • Has only dark meat • High percentage of bone to meat • Large percentage of fat

  8. Goose • Goose has a large percentage of very fatty skin • Has only dark meat • Usually cooked at high temperatures to render the fat • Roasted goose is popular at the holidays and is often served with an acidic fruit-based sauce

  9. Young goose Rock Cornish game hen

  10. Pigeon • Young pigeon is commercially referred to as a squab • Has dark meat and is well suited for broiling, sautéing, or roasting • Squab has very little fat so it will benefit from barding

  11. Turkey • Turkey is the second most popular poultry in the United States • Has both white and dark meat • Has a small amount of fat • A young turkey lends itself to being prepared in any manner

  12. Livers, Gizzards, Hearts, and Necks • Livers, gizzards, hearts, and necks are called giblets • Giblets normally come packaged with the bird when purchased • It is possible to purchase giblets separately • Giblets are often cooked separately and then used to make sauces or gravy

  13. Poultry Inspection • All poultry consumed in the U.S. is subject to USDA inspection • USDA inspection ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption

  14. Grading • Grading is voluntary but virtually universal • Birds are graded according to their overall quality • Grades range from the highest to the lowest • USDA Grade A • USDA Grade B • USDA Grade C • Grades have no bearing on tenderness or flavor

  15. Purchasing and Storing Poultry • Poultry can be purchased in many forms • Fresh • Frozen • Cut-up • Portioned controlled (PC) • Individually quick frozen (IQF) • When purchasing you should consider your menu, labor costs, storage facilities, and employee skills

  16. Cutting a Bird into Pieces

  17. Purchasing and Storing Poultry • All poultry is potentially hazardous food • Fresh chickens and small birds can be stored on ice or at 32-34 degrees for two days • Frozen poultry should be held at 0° F • Frozen poultry shouldn’t be held longer than six months • Frozen items should be thawed under refrigeration

  18. Preparation of Poultry Preparation Safety Tips -All ready-to-cook poultry should be washed • inside and out and then patted dry with paper towels. -Dish towels should not be used, because • they can become a habitat for • microorganisms.

  19. Thawing • The refrigerator is the best place to thaw frozen birds, and its use requires planning ahead. – It takes about a day for a 31⁄2 pound chicken. – It takes one to five days for a turkey to defrost, depending on its weight.

  20. Marinating • Marinating is often used to flavor and moisten the meat • Poultry is mild in flavor • Poultry absorbs flavors quickly • Two hours is often sufficient to flavor poultry

  21. Changes During Preparation • Properly prepared poultry is tender and juicy, but overcooking causes the flesh to become dry, tough, and stringy. • Fat that naturally melts off the bird during heating can be used to baste the poultry or to create sauces. • Basting adds flavor and helps keep the meat tender and moist.

  22. Preparation of Poultry Color Change • • Oven-roasted chicken or turkey will reach a golden brown color. • • The juices coming out of the bird should run clear. • • *Always use a thermometer to be sure!!! Touch • • When pressed firmly with one or two fingers, the well-done bird’s flesh will feel firm. • White meat may be firmer than dark. • Wiggle the drumstick—it should move easily in its • joint.

  23. Preparation of Poultry Dry-Heat • • Roasting • • Baking • • Broiling • • Grilling • • Frying Moist Heat • • Braising • • Stewing • • Poaching

  24. Preparation of Poultry Time/weight charts appear on the packaging of all frozen and many fresh birds.

  25. Trussing a bird

  26. Carving

  27. Determining Doneness • Methods used to determine the doneness of poultry • Touch • Internal temperature • Looseness of joints • Color of the juices • Time

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