POULTRY

                                            POULTRY

The versatility, the popularity, and the relatively low cost of poultry items make them ideal for all kinds of food service operations, from elegant restaurants to cafeteria and fast-food restaurants. Also, chicken and turkey are popular among diet-conscious people because they are lower in fat and cholesterol than other meats.

          Game birds, such as pleasant, are also increasing in popularity and availability because they are now raised domestically by many producers. Farm-raised game birds are similar, in many ways, to chicken, so learning techniques for cooking and handling chicken teaches you a great deal about handling these other birds as well.

COMPOSITION AND STRUCTURE  

The fresh of poultry and game birds is muscle tissue, as is the flesh of beef, lamb, veal, pork, and game. Its composition and structure are essentially the same as those of meat. Review the section on meat composition and structure (chapter 10, pp.258-260). Remember that muscle tissue is composed of

               Water (about 75 percent)

               Protein (about 20 percent)

                 Fat (up to 5 percent)

Other elements, including carbohydrate, in small quantities

Remember that muscles consist of muscle fibers held together in bundles by connective tissue.

MATURITY AND TENDERNESS

We learned in chapter 10 that the tenderness of a piece of meat-or poultry-is related to connective tissue and that connective tissue increases with

·         Use or exercise of the muscle.

·         Maturity or age of the animal or bird.

1.      Use or exercise is of less concern in poultry. Most poultry is so young that it is relatively tender throughout. However, there are some differences, discussed in the next section, between light meat and dark meat.

2.      Maturity is a major consideration when selecting poultry. 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.

LIGHT MEAT AND DARK MEAT

Poultry is not divided into as many small cuts as are meats. Chicken and turkey, however, are usually thought of as consisting of two kinds of parts, depending on the color of the meat. These color differences reflect other differences:

        “light meat” – breast and wings

                Less fat

          Less connective tissue

          Cooker faster

   “dark meat”-legs (drumsticks and thighs)

          More fat

      More connective tissue

      Takes longer to cook

INSPECTION AND GRADING

Like meat, poultry is subject to federal inspection and grading. (Note: unlike for meats, poultry inspection and grading stamps are not stamped on the birds but are printed on tags and packing cases.)

INSEPECTION

1.      A guarantee of wholesomeness (fit for human consumption).

2.      Indicated by a round stamp.

3.      Required by U.S. law.

GRADING

1.      Based on quality.

2.      Indicated by a shield stamp and letter grade.

3.      Not required by U.S law.

U.S. grades are A, B, and C, A being the best. They are based on

Shape of carcass (lack of defects)             Pinfeathers (present or absent)

Amount of flesh                                         Skin tears, cuts, broken bones

Amount of fat                                             blemishes and bruises

Most poultry used in food service is grade A. Lower grades are used by canners and processors.

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 refrigerator-chilled or frozen.

HANDLING AND STORAGE

FRESH POULTRY

1.       Fresh poultry is extremely perishable. It should arrive packed in ice and be kept in ice until used. ]

2.       Ideally, use poultry within 24 hours of receiving. Never hold it for more than 4 days.

3.       Poultry often carries salmonella bacteria. Wash all equipment and cutting surfaces after handling poultry to avoid contamination of other foods.

FROZEN POULTRY   

1.      Store frozen poultry at 0°F (-18°c) or lower until ready to thaw.

2.      Thaw in original wrapper in refrigerator, allowing 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.

3.      Do not refreeze thawed poultry.

DONENESS

Domestic poultry is almost always cooked well done (expect squab and sautéed or grilled duck breast.) many cooks, however, cannot tell the difference between well done and overcooked. Chicken and turkey are low in fat, so they quickly become dry and unpalatable when overcooked. Even duck and goose, which are very fatty, taste dry and stringy if cooked too long.

         Skilled chefs with years of experience can often tell the doneness of a roast chicken or turkey just by looking at it. Until you have gained that much experience, you should rely on other methods.

FOR LARGE ROASTED BIRDS   

An internal temperature of 180°F (82°C), tested with a thermometer, is the most accurate guide. The thermometer should be inserted into the thickest muscle of the inner part of the thigh, away from the bone.

      The thigh is tested rather than the breast because the thigh is the last part of the bird to become fully cooked.

FOR SMALL BIRDS,

COOKED BY ANY METHOD

Doneness of smaller birds is determined in the following ways.

1.      Looseness of joints. The leg moves freely in its socket.

2.      Clear juices. Juices inside the cavity of a roasted bird are clear yellow rather than cloudy and red or pink.

3.      Flesh separating from bone. Muscles begin to pull away from bones, especially breastbone and leg bones. Excessively shrunken flesh means it’s overcooked and dry.

4.      Firmness to touch. Test with finger pressure as you would a steak. This method is especially useful for sautéed boneless chicken breasts.

TRUSSING METHODS

Trussing means tying the legs and wings against the body to make a compact, solid until.