POULTRY

POULTRY

DEFINITION:- Poultry can be defined as domesticated birds, which are reared for their meat and eggs, examples include

• Chicken
• Duck
• Goose
• Guinea fowl
• Pigeon
• Turkey

The poultry meat is a white meat, as it turn whitish during cooking and is a good source of high quality protein, along with lesser amount of fat hence considered as a healthy meat as compared to other meats.

Poultry is a good source of Vitamins like Riboflavin, Niacin and Thiamine.

As compared to red meats the meat of poultry is tender and have a good taste and texture.

Cooking Guidelines for poultry

The young birds should be cooked with shorter cooking method as the amount of connective tissues are less and they are tender, so suitable cooking methods include

Roasting:- Poultry can be roasted but one should keep in mind that applying fat from outside helps in retaining moisture in the poultry, otherwise the product will be dry and shrunken.

Slow and roasting at lower temperature ensure a succulent final product.

Poultry can be seared to seal the edges to lock in the juices and giving excellent flavor to the product.

Frying :- Frying is also a good method to cook young poultry as it is a short method

For frying the poultry should be cut into small pieces.
Coating the surface with a mixture of seasoned liquid and dredging it with flour /bread crumbs etc will give the final product a browned and crisp outside and soft and succulent inside retaining the actual flavors of the chicken.

Usually the chicken should be fried for 18-22 minutes ensuring the following points

The temperature of oil should be held appropriately as if the temperature is less then the outer coating will absorb too much oil resulting in to a soft and soggy outer and a dried meat inside as the moisture will not be locked in during the cooking.

similarly if the oil temperature is too high it will result in to over browning at outside and uncooked chicken inside.

Sauteing:- Best and quick method of cooking poultry especially boned meat, all the pieces should be cut in to equal size for even cooking. For proper cooking moderate to high heat will be required as when the meat is added in hot oil it will coagulate the outer surface forming a protective layering out side the chicken locking the meat juices.

Grilling:- The poultry can be cooked by grilling but better result will come from a young bird. The meat should be applied with external fat to prevent it from drying.

Fricasseeing:- In this method the chicken is cooked in flavored liquor at a low temperature for about 30-45 minutes, then the liquid is converted in to a sauce by thickening, the meat is cut in to smaller pieces coated in sauce served with it.

Poaching:- A delicate method of cooking poultry, after blanching the bird can be cooked in a flavored liquid ( containing a stock or broth, white wine,bouquet garni and herbs etc) the meat can be served with a sauce.

Steaming:- A good method for cooking older birds as the moist heat breakdown the tough connective tissues in to water and gelatin, giving a softer finished product.The main benefit of steaming is that it prevent nutrition loss. The drawback is that flavor enhancement is almost nil in steaming.Good for the recipes where cooked chicken will be required for mashing, creaming and using in salads.

Stewing:- A slow and efficient method for cooking older birds and hen. The slow cooking helps in enhancement of flavor by addition of flavor in the liquid, it also helps in tenderizing meat.



Classification of chicken

• Single Baby Chicken:- Le Poussin :-250-300gms:-4-6 weeks
  
• Small Roasting Chicken:Le Jeune Coq:350-600gms:-6-8 weeks
  
• Medium Roasting Chicken: Le Poulet de Grain:-1000-1250gms:-8-12weeks
• Large Roasting Chicken:-Le Poulet Reine :-1000-2000gms:-4-6months
  
• Capon:Le Chapon:-2-4Kgs:-5-8monthd
  
• Boiling Fowl: La Poule:-2-3Kgs:-12months