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2215 Poultry 1

Written by Black Belt Chef CAIBOK on . Posted in 2200 Cooking Brown Belt.

Types of Poultry

  1. Chicken: The most common type of poultry worldwide, chicken is prized for its mild flavor and tender meat. It can be purchased whole or as cuts (breasts, thighs, wings, and drumsticks).
  2. Turkey: Larger than chickens, turkeys have a slightly stronger flavor and are especially popular in North American cuisines, particularly during holidays like Thanksgiving and Christmas. Turkey is also available in various cuts, similar to chicken.
  3. Duck: Known for its rich, fatty meat, duck is commonly used in various cuisines, including French and Chinese. Duck meat is darker and more flavorful than chicken or turkey.
  4. Goose: Similar to duck, goose is rich and fatty, with a dense texture. It is traditionally served in European dishes during festive seasons.
  5. Game Birds: Includes birds like quail, pheasant, and guinea fowl. These birds generally have a more pronounced flavor and leaner meat than chicken.

Nutritional Value

  • Protein: Poultry is a great source of high-quality protein, essential for muscle maintenance and overall health.
  • Vitamins and Minerals: Rich in B vitamins, particularly niacin, vitamin B6, and riboflavin, which are crucial for energy metabolism. Poultry also provides important minerals such as zinc and iron.
  • Fat Content: Generally lower in fat than red meats, especially when the skin is removed. The fat content varies, with duck and goose being higher in fat due to their skin.

About Chicken

Chicken is one of the most popular and versatile types of poultry consumed worldwide, known for its mild flavor and suitability for a range of dishes. Here’s a detailed look at the different cuts of chicken, how to handle fresh versus frozen chicken, basic preparation techniques, and important safety and hygiene tips.

Chicken Types and Cuts

Chicken can be purchased whole or as various cuts, each suited for different cooking methods:

  1. Chicken Breast: Lean and boneless, chicken breasts are the most versatile cut of chicken. They are ideal for frying, grilling, and baking.
  2. Chicken Thigh: Darker and more flavorful than chicken breast, thighs can be bought bone-in or boneless. They are well-suited for slow cooking, roasting, and grilling.
  3. Chicken Drumstick: Includes part of the leg below the thigh. Drumsticks are flavorful and relatively economical, perfect for baking, grilling, or frying.
  4. Chicken Wing: Consists of three sections (drumette, wingette, and tip). Wings are a favorite for frying and are famously served as buffalo wings.
  5. Whole Chicken: Buying a whole chicken is cost-effective and allows for roasting or can be broken down into individual parts.
  6. Chicken Tenderloin (Tender): A strip of meat that is particularly tender, located beneath the breast. Ideal for quick frying and making chicken strips.

Fresh and Frozen Chicken

  • Fresh Chicken: Should be stored in the refrigerator and used within 1-2 days of purchase. It’s ready to cook without the need for thawing, which makes it convenient for quick meal preparation.
  • Frozen Chicken: Can be stored for several months but requires thawing before cooking. Ensure it is thawed safely in the refrigerator, under cold water, or in the microwave to prevent bacterial growth.

Basic Preparation Techniques for Chicken

Cleaning Chicken

  • Rinsing: Although some culinary experts and health agencies advise against rinsing chicken to prevent the spread of bacteria through kitchen splatter, others prefer rinsing under cold water to remove any residue or blood from the packaging. If you choose to rinse, be sure to clean and disinfect all surfaces afterward thoroughly.
  • Patting Dry: Whether you rinse the chicken or not, always pat it dry with paper towels. This helps to remove excess moisture, promoting better searing and crisping of the skin in cooking.

Marinating Chicken

  • Enhancing Flavor and Tenderness: Marinating not only adds flavor but can also tenderize the meat. Acidic ingredients in marinades, such as vinegar, lemon juice, or yogurt, help to break down proteins, making the chicken more tender.
  • Safe Marinating: Always marinate chicken in the refrigerator, not at room temperature, to prevent bacterial growth. Use a non-reactive container (glass, stainless steel, or food-grade plastic) and turn the chicken occasionally to ensure even flavoring.
  • Duration: Depending on the marinade and your preference, chicken can be marinated for as little as 30 minutes or up to 12 hours. Over-marinating, especially in highly acidic mixtures, can lead to mushy textures.

Tenderizing Chicken

  • Physical Tenderizing: For thicker cuts like chicken breasts, using a meat mallet to gently pound the chicken to an even thickness can help in cooking more evenly and tenderly.
  • Enzymatic Tenderizers: Ingredients like pineapple, papaya, and kiwi contain natural enzymes that can effectively tenderize chicken. However, similar to acidic marinades, they should be used cautiously to avoid over-tenderizing and turning the meat mushy.

Seasoning Chicken

  • Dry Rubs and Spices: Seasoning chicken with salt, pepper, herbs, and spices can be done right before cooking or after marinating. Season both the outside and inside of the chicken for more flavor.
  • Stuffing: For whole chickens, consider stuffing the cavity with aromatics like garlic, lemon, and fresh herbs, which will flavor the meat subtly as it cooks.

Trussing Chicken (for whole chicken)

  • Purpose: Trussing (tying up a whole chicken) helps in cooking the chicken evenly and keeping the stuffing inside the cavity.
  • Method: Use kitchen twine to tie the legs together and tuck the wing tips under the body. This also helps the chicken hold a more compact shape, making it more visually appealing when served.

Preheat Cooking Surfaces

  • Oven, Grill, or Pan: Ensure your cooking surface or appliance is preheated before cooking the chicken. This helps to sear the outside quickly, locking in juices and enhancing flavor.

Safety and Hygiene for Chicken

  • Avoid Cross-Contamination: Always use separate cutting boards and utensils for raw chicken and other foods. Clean all surfaces and hands thoroughly after handling raw chicken.
  • Cooking Temperature: Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat. Use a meat thermometer to check the temperature.
  • Storing Leftovers: Cooked chicken should be stored in the refrigerator within two hours of cooking and consumed within 3-4 days. Ensure it is reheated to 165°F before serving again.

About Turkey

Turkey is a popular poultry choice, especially in North America, due to its flavorful meat and nutritional benefits. Whether for a holiday feast or everyday meal, knowing the types of turkey, the common cuts available, and how to properly prepare and cook turkey is essential.

Types of Turkey

  1. Broad-Breasted White Turkey:
    • The most common type raised commercially. Known for its ample white breast meat, making it especially popular for roasts and celebrations.
  2. Heritage Turkey:
    • These are traditional breeds that have a longer life span and slower growth rate. They have more dark meat and a richer, more intense flavor than commercial breeds.
  3. Organic Turkey:
    • Raised without antibiotics and fed an organic diet. These turkeys often have better flavor and texture due to stricter regulations on their breeding and feeding.
  4. Wild Turkey:
    • As the name suggests, these are caught in the wild and not farmed. They are leaner than farm-raised turkeys and have a gamier taste.
  5. Free-Range Turkey:
    • These turkeys have been allowed to roam freely outdoors, which can lead to leaner, more flavorful meat due to increased muscle movement.

Common Cuts of Turkey

  1. Whole Turkey:
    • The entire bird, commonly roasted whole, especially during festive seasons like Thanksgiving and Christmas.
  2. Turkey Breast:
    • Sold as bone-in or boneless, turkey breast is lean and perfect for roasting or grilling.
  3. Turkey Legs:
    • Includes the thigh and drumstick. Ideal for slow roasting or smoking.
  4. Turkey Thighs:
    • Darker meat that is flavorful and suited to slow cooking methods to tenderize the meat.
  5. Turkey Drumsticks:
    • Popular at fairs and as a smoked treat, drumsticks do well with roasting or braising.
  6. Ground Turkey:
    • A leaner alternative to ground beef, used in burgers, meatballs, and tacos.
  7. Turkey Wings:
    • Often baked or barbecued, wings can be a delicious snack or part of a meal.

Basic Preparation Techniques for Turkey

Selecting Turkey
  1. Fresh vs Frozen:
    • Fresh turkeys do not require thawing and are often thought to have better flavor and texture. Frozen turkeys are more widely available and can be stored until needed.
  2. Size Matters:
    • Choose the size based on the number of servings needed. Generally, calculate about 1 to 1.5 pounds per person to determine the appropriate turkey size.

Preparation Techniques for Turkey

Preparing turkey properly is crucial for achieving a delicious, succulent meal, especially during festive occasions when turkey often takes center stage. Below is a step-by-step guide to help you prepare turkey, ensuring optimal flavor and safe cooking.

Thawing Turkey

Proper thawing is essential for the safety and even cooking of turkey. Here are the recommended methods:

  • Refrigerator Thawing: The safest way to thaw a turkey is in the refrigerator. Allow approximately 24 hours for every 4 to 5 pounds of turkey. Place the turkey in a container to prevent juices from dripping onto other foods.
  • Cold Water Thawing: If short on time, you can thaw the turkey in cold water. Keep the turkey in its original packaging, and submerge it in cold water. Change the water every 30 minutes to keep it cold. Allow about 30 minutes per pound for thawing.
  • Microwave Thawing: This is the least preferred method due to the size of turkeys. If your microwave is large enough and the turkey small enough, refer to the manufacturer’s instructions for settings. Cook immediately after thawing because some areas of the turkey may become warm and begin to cook during microwaving.
Brining Turkey

Brining enhances the juiciness and flavor of your turkey. Here’s how to do it:

  • Basic Brine Recipe: Mix water with salt and sugar (usually ½ cup salt and ½ cup sugar per gallon of water). Add herbs and spices like bay leaves, garlic, and peppercorns for more flavor.
  • Procedure: Submerge the turkey in the brine and keep it refrigerated for 12 to 24 hours. If you don’t have room in the fridge, ensure it remains at a safe temperature (below 40°F) using a cooler.
  • After Brining: Remove the turkey from the brine, rinse it under cold water, and pat dry with paper towels.
Seasoning Turkey

Proper seasoning can make a significant difference:

  • Under the Skin: Loosen the skin and rub seasonings directly onto the meat to enhance flavor absorption.
  • Inside the Cavity: Season the cavity of the turkey with salt, pepper, and aromatic ingredients like onion, apple, carrots, or herbs to infuse flavor from the inside.
  • On the Skin: Oil the skin and apply salt and other seasonings to achieve a crispy, golden exterior.
Trussing Turkey

Trussing helps the turkey cook evenly:

  • Procedure: Tuck the wing tips under the body. Use kitchen twine to tie the legs together at the ends. This secures the turkey into a compact shape, promoting even cooking.
  • Benefits: Trussing prevents the tips of the wings and legs from overcooking and helps the turkey maintain a good shape for presentation.
Cooking Turkey
  • Roasting: Place the turkey breast-side up on a rack in a roasting pan. Roast in a preheated oven (325°F is standard) until the internal temperature reaches 165°F when checked in the thickest parts (breast, thigh, and under the wing).
  • Basting: While not necessary, basting the turkey with pan drippings every 45 minutes can promote even browning.
Resting Turkey
  • Importance: Allow the turkey to rest for at least 20 to 30 minutes after removing it from the oven. This helps the juices redistribute throughout the meat, making the turkey moister and easier to carve.

Safety and Hygiene for Turkey

  • Cooking Temperature:
    • Turkey must be cooked to an internal temperature of 165°F (74°C), measured at the thickest part of the breast and thigh, away from bone.
  • Cross-Contamination:
    • Use separate utensils, cutting boards, and surfaces for raw turkey to avoid cross-contamination.
  • Storage:
    • Raw turkey should be cooked or frozen within 2 days of purchase. Leftover cooked turkey should be refrigerated within 2 hours of cooking and consumed within 3-4 days.