Chapter 12
Understanding Poultry & Game Birds
Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved
Composition and Structure
• Poultry is the generic term for domesticated
birds
• Poultry is generally the least expensive and most
versatile of all main dish foods
• It can be cooked by almost any cooking method,
and its mild flavour goes well with a variety of
sauces and accompaniments
2
Composition and Structure
The flesh of poultry and game birds is muscle
tissue.
• Muscle tissue is composed of:
• Water (about 75%)
• Protein (about 20%)
• Fat (up to 5%)
• Other elements, including
carbohydrate, in small quantities
• Muscles consist of muscle fibers held together in
bundles by connective tissue.
3
Composition and Structure
Maturity and Tenderness
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, meaning, as bird gets older, bird gets tougher.
4
Composition and Structure
Maturity and Tenderness
• 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.
• Birds that fly have only dark meat
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Composition and Structure
Free-Range Chickens
Most chickens on the market are:
• Produced by large operations
• Housed indoors in carefully controlled environments
• Fed scientifically monitored diets
• Free-range chickens are allowed to move around freely
and eat outdoors in a more natural environment.
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Composition and Structure
Free-Range Chickens
• 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.
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Composition and Structure
Free-Range Chickens
Organic: defined by the National Standard of
Canada for Organic Agriculture as food
produced without using:
• Most conventional pesticides
• Fertilizers made with synthetic ingredients or
sewage sludge
• Bioengineering
• Ionizing radiation
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Composition and Structure
Light Meat and Dark Meat
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
9
Composition and Structure
Light Meat and Dark Meat
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.
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Composition and Structure
Light Meat and Dark Meat
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.
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Composition and Structure
Light Meat and Dark Meat
Cooking whole birds
• A major problem in roasting poultry is cooking the legs
to doneness without overcooking the breast.
– Roast breast side down for part of cooking time to draw
moisture/fat to breast, not away
– Baste with fat only, it protects from drying out (liquid will wash
away protective fat
– Barding small birds with pork fat
– Seperating breast from leg section and roasting for different
times, this is done with large turkeys
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Composition and Structure
Light Meat and Dark Meat
Cooking poultry parts
• Recipes take into account the different cooking
characteristics of each part.
– For example, flattened chicken breast can be sauteed quickly
and still be juicy and tender, turkey wings must be braised and
have gelatin to make a rich sauce
13
Inspection and Grading
Poultry is subject to federal
inspection and grading
• Inspection
1.
A guarantee of wholesomeness (fit for
human consumption)
2.
Indicated by a round stamp
3.
Required by Canadian law
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Inspection and Grading
Poultry is subject to federal inspection and
grading
• Grading
1.
Based on quality
2.
Indicated by a shield stamp
and letter grade
3.
Not required by Canadian law
15
Classification and Market Forms
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
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Classification and Market Forms
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
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Classification and Market Forms
Chicken Classes
Class
Description
Age
Weight Range
Rock Cornish Game
Hen
Young breed of chicken,
tender
5 weeks or
less
¾ - 2lbs
Broiler/Fryer
Either sex, tender flesh,
flexable cartilage
6 – 12 weeks
Broiler: 1 ½ - 2 ½ lbs
Fryers: 2 ½ - 3 ½ lbs
Roaster
Ether sex, tender flesh, less
flexable cartilage
3 – 5 months
3 ½ - 5 lbs
Capon
Castrated male, very tender,
well flavoured, big breast
Under 8
months
5 – 8 lbs
Hen or fowl
Mature female, tough flesh,
hardened cartilage
Over 10
months
3 ½ - 6 lbs
Cock or rooster
Mature male, tough dark
meat
Over 10
months
4 – 6 lbs
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Classification and Market Forms
Turkey
• Turkey is the second most popular
poultry in Canada
• Has both white and dark meat
• Has a small amount of fat
• Young turkey lends itself to being
prepared in almost any manner
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Classification and Market Forms
Turkey Classes
Class
Description
Age
Weight Range
Fryer-roaster
Young bird, either sex,
flexable cartilage
Under 16
weeks
4 – 9 lbs
Young turkey
(hen or tom)
Young bird, either sex, less
flexable cartilage
5 – 7 months
8 – 22 lbs
Yearling turkey
Ether sex, fully mature
turkey, fairly tender
Under 15
months
10 – 30 lbs
Mature turkey or old
turkey (hen or tom)
Old turkey with tough flesh
Over 15
months
10 – 30 lbs
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Classification and Market Forms
Duck
• Young duckling is most often used in foodservice
operations
• Has only dark meat with a large percentage of fat
• High percentage of bone to meat
• One duck will feed two people, a 4lbs duck yields 1lbs
raw lean meat (4lbs chicken yields 2lbs)
• Most ducks in Canada are White Pekin, specialty item
called magret (mah-gray) is breast of moulard breed
• Magret breast is thicker and meatier
• Breast typically cooked rare, and leg braised or confit
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Classification and Market Forms
Duck Classes
Class
Description
Age
Weight Range
Broiler or Fryer
Young tender bird, either
sex, soft bill and windpipe
Under 8
weeks
2 – 4 lbs
Roaster duckling
Young bird, either sex, less
flexable cartilage
Under 16
weeks
4 - 6 lbs
Mature duck
Ether sex, tough flesh and
hard bill and windpipe
Over 6
months
4 – 6 lbs
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Classification and Market Forms
Goose
• Has a large percentage of very fatty skin
• Has only dark meat
• Usually cooked at high temperatures to render
the fat
• Popular at the holidays and often served with
an acidic fruit-based sauce
23
Classification and Market Forms
Goose Classes
Class
Description
Age
Weight Range
Young goose
Young bird with tender flesh
Under 6
months
6 – 10 lbs
Mature goose
Tough old bird
Over 6
months
10 – 16 lbs
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Classification and Market Forms
Guinea
•
•
•
•
•
Domesticated descendant of a game bird
Flavour is similar to pheasant
Has both light and dark meat
Tastes like a flavourful chicken
Very lean so will benefit from barding
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Classification and Market Forms
Guinea Classes
Class
Description
Age
Weight Range
Young guinea
Domestic relative of
pheasant, tender
3 – 6 months
¾ - 1 ½ lbs
Mature guinea
Tough old bird
Up to 12
months
1 – 2 lbs
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Classification and Market Forms
Pigeon
• Young pigeon is commercially referred to as
squab
• Has dark meat and is well suited for broiling,
sautéing or roasting
• Squab has very little fat so it will benefit from
barding
• Rich dark meat typically served rare
• Has gamy flavour that combines well with
flavourful brown sauces
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Classification and Market Forms
Pigeon Classes
Class
Description
Age
Weight Range
Squab
Very young pigeon with
tender meat
3 – 4 weeks
Under 1 lbs
Pigeon
Older pigeon with tough,
dark meat
Over 4 weeks 1 – 2 lbs
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Classification and Market Forms
Game Birds
Class
Description
Weight Range
Quail
Fr: caille
Small birds, meaty breasts but
legs have little meat, gamy, 2
birds for 1 main course
4 – 5 ounces
Partridge
Young Fr: perdreau
Mature Fr: perdrix
Similar in size to cornish hen,
tender when young
Around 1 lbs
Pheasant
Fr: faisan
Delicate light coloured meat,
similar to chicken, dry if
overcooked
2 – 2 ½ lbs
Young: under
1lbs
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Classification and Market Forms
Ratites
• Ratites are a family of flightless birds with
small wings and flat breastbones
• They include
– Ostrich (native to Africa, largest bird)
– Emu (native to Australia, second largest bird)
– Rhea (native to South America)
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Classification and Market Forms
Ratites
Ostrich
Emu
Ostrich Meat Chart
31
Classification and Market Forms
Ratites
• Ratite meat is classified as red meat
• It has a cherry-red colour with a flavour
similar to beef but a little sweeter, and a
soft texture
• The meat is low in fat and calories
• The birds are normally slaughtered at 1013 months of age
32
Classification and Market Forms
Ratites
• Ratite meat is prepared like veal or wild
game
• Because it is low in fat, care must be
taken to avoid overcooking
• Ratites are best cooked to rare to
medium
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Handling and Storage
Fresh Poultry
Fresh poultry is extremely perishable
• It should arrive in vacuum packs or be packed in ice
and kept in ice 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.
34
Handling and Storage
Fresh Poultry
Store frozen poultry at 0°F (–18°C) 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.
35
Doneness
Intro to Poultry
Large Roasted Birds
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 for roast whole
poultry is 185°F (85°C)
36
Doneness
Smaller Birds
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.
37
Doneness
Smaller Birds
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.
38
Trussing Methods
Trussing: tying the legs and wings against the
body to make a compact, solid unit
• Trussing has two main
purposes:
1.
Even cooking
•
2.
Extended legs and wings
cook too quickly
More attractive
appearance
•
Especially when
presented or served
whole or carved in the
dining room
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Trussing Methods
• Place the chicken breast
up, with the neck end
toward you. Tuck the first
joint of the wings behind
the back.
• Press the legs forward
and down against the
body.
40
Trussing Methods
• Pass the center of a
length of twine under the
hip bone just ahead of the
tail.
• Bring the twine up and
across the ends of the
legs.
41
Trussing Methods
• Pass the twine under the
ends of the legs as
shown, and pull tight.
• Bring ends of the twine
toward the neck end of
the bird. Pull firmly on the
twine while pressing on
the breast portions with
the thumbs as shown. 42
Trussing Methods
• Tie the twine tightly.
• The stub of the neck holds
the twine in place,
preventing it from slipping
behind the back.
43
Trussing Methods
The Trussed Chicken
44
Cutting Up Chicken
Splitting Chicken for Broiling
• Hold the chicken up by the
tail. Cut through the bones
to one side of the backbone,
all the way to the neck.
• Split the chicken open.
45
Cutting Up Chicken
Splitting Chicken for Broiling
• Cut off the back bone as
shown.
• Pull out the breastbone or
keel bone—this helps the
chicken lie flat and cook
evenly.
46
Cutting Up Chicken
• 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.
47
Cutting Up Chicken
Portion-size
Cornish game hens
are left whole.
48
Cutting Up Chicken
Cutting chicken into quarters and eighths, bone in
• Place the chicken on the cutting • Spread the chicken open and
board breast up. Split the
spread through the bones on
chicken down the center of the
one side of the backbone.
breast with a heavy knife.
49
Cutting Up Chicken
Cutting chicken into quarters and eighths, bone in
• Cut off the backbone
completely and save for
stocks.
• Cut through the skin
between the leg and the
breast.
50
Cutting Up Chicken
Cutting chicken into quarters and eighths, bone in
• Pull the leg back and cut off the • To cut into eighths, cut the
entire leg section. Repeat with
drumstick and thigh apart at
the other half. The chicken is
the joint.
now in quarters.
51
Cutting Up Chicken
Cutting chicken into quarters and eighths, bone in
• Cut the breast and wing quarter • The chicken cut into eighths.
into two equal pieces. Another
Note that the first joint of
method is simply to cut off the
each wing has been cut off.
wing.
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