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Quality and Storage

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Quality and Storage

 

Definition

 Domesticated birds raised for their meat, feathers and eggs

 

Season

Modern farming methods mean that poultry of most types is now available all year

 

Nutrition

The flesh of poultry is more easily digested than that of butchers meat.  It contains high levels of protein and the fat content (in most cases) is low and the fat is high in unsaturated fatty acids.

 

Classification

 Poultry includes

  •        Chicken

  •        Turkey

  •        Duck

  •        Guinea Fowl

  •        Pigeon

  •        Peacock

  •        Ostrich

 

Quality points

The following list indicates the quality points to look for when purchasing poultry.

                     Plump breasts

                     White unbroken skin (unless corn fed)

                     Pliable breast bone

                     Pleasant smell

                     Dry to the touch

                     Small spurs 

 

 

Preparation

Raw Poultry should be prepared using a Red Board

Due to the need for poultry to be eviscerated prior to use, the cavity should always be checked to ensure that all of the internal parts have been removed.

The cavity may be washed prior to further preparation.

 

Hygiene

All poultry are contaminated with bacteria called salmonella enteritidis, care should be taken when preparing poultry to minimised the risk of cross contamination. This bacterium is also passed into the eggs, so similar care should be taken when using eggs.

 

Storage of Poultry

Like all raw meat products, poultry must be stored on a tray, covered, labelled at the bottom of a fridge at a temperature of between 1-4c.