Poultry

 

 

chicken

 

Chicken - probably the most

consumed protein, certainly in

the US. If it can be said that

chicken is mass produced, it is.

Here we will cover broiler/fryer

and roaster. The picture to the

right is a broiler fryer. The

average weight is 2.25 to 3.5

lbs. The one pictured here is 3.5

lbs. The broiler/fryer is best

cooked as just that. The roaster is

2.5 to 7 -8 lbs and up to 8

months old. the higher fat

content make them juicier

roasted. Less common chickens

are: stewing fowl, they are up to 18 months old and are tougher yet have a lot of flavor. Capon

which is a castrated rooster, whichis best roasted, is tender, juicy, and good size breast. Age is 4 -

10 lbs. Chicken is graded A, B, C where A is highest quality, B is less meaty, C is likely to be a

skinny turkey.

 

Duck - 3 to 5 1/2 lbs usually bought frozen, available fresh late spring through early winter in

areas raising ducks. Graded like chicken A, B, C where A is usually in markets, B is

less meaty, and C is used commercially. Famous duck dishes, Duck a l'orange,

peking duck. To roast a duck, poke tiny holes in the skin, being careful not to pierce

through to the meat, remove excess fat around the main cavity. Dishes like listed

here have specific preparation methods.

 

Game Hen - hybrid of cornish and white rock chickens. They are up to 2.5 lbs. and 4 - 6 weeks

old. One bird serves one person, and is best broiled or roasted.

 

Squab - domestic pigeon usually one month old, that hasn't flown, because it hasn't flown it is

very tender, this can be prepared in the same way you would prepare your favorite

chicken dish.

 

Turkey- range in weight from 8 - 25 lbs. Available fresh but more commonly available frozen.

The best yielding weight is 20 - 22 lbs. The breast only is available for retail sale,

and makes a nice roast. Graded A, B, C like chicken. Most Commonly Roasted see

Roasting Charts.

 

Goose - 5 to 18 lbs., graded A, B, C where A is highest quality, B is less meaty, C not generally

available in stores. Remove excess fat from around the main cavity of the goose.

Poke tiny holes in the skin only being careful not to pierce through to the

meat.Where goose is high in fat, fruit as part of the dish or meal makes for a

complimentary pairing. Foi gras is the fattened liver of goose or duck.

 

Quail - cooked to med rare, similar preparation as to duck.

 

Free Range Chicken - is a chicken that is allowed more space to grow than a regular chicken

which is most consumed. The free range chicken is allowed to rome outside and is

free of common additives in regular chicken. Average 10 - 12 weeks of age & 4 1/2

lbs. A free range chicken is has a fuller purer chicken flavor, and much more

expensive.