9.01

Poultry

Poultry refers to:

Chicken

Turkey

Duck

Goose/Guinea

Pigeon

Chicken Fabrication

There are two Forms of Poultry: White and Dark

Each type of meat holds different nutrition values. White meat is from the areas of the fowl where little muscle use takes place, such as the breast. As a result, white meat is low in calories and fat content. White meat also cooks faster, which can result in a dryer product if the chef is not careful. Chefs can both grill and sauté white meat. When roasting poultry, chefs can add fat under or over the skin, or they can baste it with stock or melted butter to help retain moistness.

Dark meat, on the other hand, is from areas where the bird’s muscles are used more heavily, such as the leg and thigh region. Dark meat is higher in calories and fat. Dark meat also tends to be the richer, more flavorful meat. It requires more time to cook. Chefs may cook dark meat with either dry-heat or moist-heat cooking methods, depending on the amount of tendon and fiber in these parts. For example, they may grill or sauté the thighs, whereas the drumstick lends itself to braising or to roasting.

***Important Info***

When cooking poultry, the internal temperature must reach 165° F.

Trussing a Chicken

Trussing helps with even cooking while roasting.

🡨Module 9

9.02🡪