Intro to poultry l2

1. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Poultry

2. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Poultry
• Poultry is all domestic fowl bred for food,
including chickens, turkeys, geese, ducks,
fowl and pigeons.
• Approximately 15–20% of a bird is bone.
• Usually more digestible than other meats.
• A good source of protein.
Low in fat, and the fat is
mostly unsaturated.

3. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Classification of chickens
Classification Weight No. portions
Single baby (poussin) 0.3–0.5kg 1
Double baby (poussin) 0.5–0.75kg 2
Small roasting 0.75–1kg 3–4
Medium roasting 1–2kg 4–6
Large roasting/boiling 2–4kg 6–8
Capon 3–4.5kg 8–12
Old boiling fowl 2.5–4kg

4. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Types of chicken
• Spring chicken (poussin): 4–6 weeks old; roast
or grill.
• Broiler: 3–4 months old; roast, grill or casserole.
• Medium roasting chicken: Fully grown, tender;
roast, grill, sauté, casserole or use for suprêmes
or pies.
• Large roasting/boiling chicken: Roast, boil,
casserole or galantine.
• Capon: Specially bred, fattened cock bird; roast.
• Old hen: Use for stock or soup.

5. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Storage
• Store chilled birds at 1–4°C.
• Oven-ready birds are eviscerated (gutted) and
should always be stored in a refrigerator until
ready to cook.
• Store frozen birds in a freezer running at –18°C
or below and thaw completely, preferably in a
refrigerator, before cooking.
• This is to ensure that the whole bird reaches a
high temperature when cooking, to destroy
microorganisms such as salmonella and
campylobacter.

6. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Quality of frozen chicken
• Packaging should be undamaged and
storage must be below –18°C.
• There should be no freezer burn (white
patches on the skin).
• Breasts should be plump and breast bones
pliable.
• Flesh should be firm.
• Skin should be unbroken and white (broiler
chickens have a faint bluish tint).

7. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Parts of a chicken
• A whole chicken is cut into eight pieces
giving four portions. The main parts are:
• two drumsticks
• two thighs
• two wings
• two breasts.
• Portions: Serve the drumstick with the wing
and the thigh with the breast.

8. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Cuts of chicken

9. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Cutting chicken
• Remove feet at the first joint.
• Remove legs.
• Cut each leg in two at the joint.
• Remove wishbone, winglets and trim.
• Remove wings carefully, leaving two equal
portions on the breast.
• Remove breast and cut in two.
• Trim carcass and cut into three.

10. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Turkey
• Turkeys weigh from 3.5–20 kg.
• 200g (raw weight) per portion.
• Remove wishbone before trussing (to make
carving easier). Truss like a chicken. Draw
the sinews out of the legs.
• When cooking a large turkey, the legs may be
removed, boned, rolled, tied and roasted
separately from the remainder of the bird.
This reduces cooking time and allows for
even cooking.

11. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Turkey quality points
• Breast should be large and full.
• Skin should not be broken or sticky.
• Legs should be smooth
with supple feet and a
short spur. (As birds
age, the legs turn
scaly and the feet
harden.)
Turkey escalopes are cut
from the turkey breast

12. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Stuffings for turkey
• It is not good practice to place the stuffing in
the turkey carcass. However, to stuff the neck
end only is fine.
• Stuffings may be rolled in foil, steamed or
baked.
• Serve thickly sliced.
• For a firmer stuffing,
mix in one or two raw
eggs before cooking.

13. Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins
Ducks and geese
• Ducks weigh 3–4kg.
• Ducklings weigh 1.5–2kg.
• Geese weigh about 6kg.
• Goslings weigh about 3kg.
• Breasts should be plump and lower backs
pliable.
• Webbed feet should
tear easily and feet
and bills should be
yellow.