Poultry Cookery

Poultry refers to the meat obtained from certain domesticated birds such as chickens, guinea fowls, turkeys, ducks, and pigeons. The nutritional composition of poultry is akin to that of meat derived from other animals. Notably, in poultry, particularly in fowls and turkeys, fat is situated beneath the skin and around the giblet, rather than being […]

Poultry refers to the meat obtained from certain domesticated birds such as chickens, guinea fowls, turkeys, ducks, and pigeons. The nutritional composition of poultry is akin to that of meat derived from other animals. Notably, in poultry, particularly in fowls and turkeys, fat is situated beneath the skin and around the giblet, rather than being interspersed between the muscle fibers as in meat. Poultry generally has lower fat content compared to meat, making it more easily digestible.

 

Poultry can be categorized into two types: white meat and dark meat. White meat comprises the breast and wing meat, while dark meat is obtained from the legs. White meat is known for its higher digestibility, attributed to its less muscular and finer fiber structure, whereas dark meat, originating from the more active leg muscles, tends to be coarser and less easily digestible.

 

Different species of poultry are classified based on age, including young and mature stages for chickens, turkeys, and ducks.

 

Regarding the nutritional value of poultry, it is rich in high-quality protein, containing all essential amino acids. Poultry also has minimal fat, primarily concentrated under the skin and around the giblet. While it provides small quantities of B-Complex vitamins, there is less nicotinic acid around the legs compared to the breast. Poultry meat is water-rich and contains minerals such as iron and phosphorus.

 

When selecting poultry, factors such as the presence of down feathers, ease of removing quills, absence of long hair on the thigh, small and bright red comb and wattles, smooth and pliable legs with slightly overlapping scales, supple feet, and plump breast should be considered. The weight of the body should exceed that of the feathers, and the eyes of the bird should be bright and lively. Additionally, there should be no grains of corn in the crop.

 

In terms of preparation, it is recommended to kill the birds at least one hour before cooking to allow for the passage of ‘Rigor Mortis.’ The carcass should be suspended for additional hours for increased tenderness, followed by immersion in boiling water to facilitate feather removal. After plucking and singeing, the bird is cleaned, cut into desired pieces, and internal organs are carefully removed.

 

Various methods can be employed for cooking poultry, including broiling, frying, roasting, and grilling.

Related Posts:

Meat Cookery | Nutritive Value, Types, Methods of Cooking, Different Cuts

Condiments And Seasoning | Herbs, Spices, Food Flavoring & Coloring

Sea Food Cookery

Milk Cookery

Egg Cookery

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top