Poultry for meet
Poultry consists of many varieties of domesticated birds. These types of poultry include
a. Chicken
- Game Hens
- Broiler/Fryer
- Roaster
- Capon
- Fowl
b. Duck
C. Goose
d. Pigeon
e. Turkey
CHICKEN
GOOSE
A goose contains only dark meat and has very fatty skin. It is usually roasted at high temperatures to render the fat. Roasted goose is popular at holidays and is often served with an acidic fruit-based sauce to offset the fattiness.
PIGEON
Not as common as many of the other types of poultry out there, and in fact most of these types you’ll have to actively seek out, however, the pigeon does have roots in history where it was an important part of a diet. The young pigeon is not the pigeon you find on the streets but rather raised for the purpose of being eaten. Usually referred to as squad, its meat is dark and tender, suitable for broiling, sauteing or roasting. There is minimal amounts of fat on the pigeon.
TURKEY
We all know about turkey and we should all know the differences in cooking a turkey compared to cooking a chicken. The difference in size alone means that the cooking methods and cooking times change substantially. Turkey is the second most popular types of poultry. It has both light and dark meat and a relatively small amount of fat. Younger turkeys are much more economical and can be prepared in almost any manner. Best cooking methods for the typical young turkey is roast or cut into cutlets and sauteed or pan-fried.
According to origin the chicken are of four types.
∆ Asiatic: Brahma, longson, cochin, asil etc.
∆ English: Austrolorp, cornish, dorking, orpington etc.
∆ Mediterranian: Leghorn, minorca, ancona, fayoumi etc.
∆ American: Road island red, new hampshire, plymouth rock etc.
1. Game Hen
Game hens are typically 5-6 weeks old and are young or immature progenies of a Cornish chicken. It is very flavorful. The best method of cooking is to split and roast or grill.
2. Broiler/Fryer
Young and with a tender meat and smooth skin, the fryer chicken is typically 6-8 weeks in age and is relatively lean. It will have a flexible breastbone which is a good indication of the age. It weighs up to 2kg (4lb) and lends itself well to any cooking method as it is very versatile.
3. Roaster
A roaster is a few weeks older than a fryer and there is not much variation between a roaster and a fryer besides the age, which affects flavor and tenderness. It has tender young meat with smooth skin. The breastbone is less flexible than the fryer and is aged around 8-9 weeks. The weight is 2kg and over. It is suitable for any cooking method.
4. Capon
A capon is a surgically castrated male (Caponette will mean chemically castrated). It has tender meat with soft smooth skin. It is bred for well-flavored meat and contains a high proportion of light meat to dark meat and has a relatively high-fat content. A Capon is typically 4-6 months old and weight between 2-4 kg (6-10lb) and over. The preferred method for cooking a capon is roasting.
5. Fowl
A fowl is a mature female. It is quite flavorful but less tender than a fryer/roaster. The breastbone has no flexibility. The age of the fowl is over 7 months and will weight 1kg (2lb) and over. The best cooking method for a fowl is to stew or braise.
DUCK
Duck is one of my favorite types of poultry due to its exquisite fat and excellent texture. If you’ve never had duck before, I implore you to try it. There is nothing game-y about duck and it goes very well with a variety of sweet berry sauces, making it even more delicious. The most common type of duck used is a young duckling. It only contains dark meat and large amounts of fat and to make the fatty skin edible, you must render as much fat off the meat as possible. Duck has a high percentage of bone and fat to meat and a 2 Kg duck will only feed 2 people while a chicken of the same weight will serve 4. Duck can be eaten medium-well to medium and there is no danger of foodborne illness.
1. Game Hen
Game hens are typically 5-6 weeks old and are young or immature progenies of a Cornish chicken. It is very flavorful. The best method of cooking is to split and roast or grill.
2. Broiler/Fryer
Young and with a tender meat and smooth skin, the fryer chicken is typically 6-8 weeks in age and is relatively lean. It will have a flexible breastbone which is a good indication of the age. It weighs up to 2kg (4lb) and lends itself well to any cooking method as it is very versatile.
3. Roaster
A roaster is a few weeks older than a fryer and there is not much variation between a roaster and a fryer besides the age, which affects flavor and tenderness. It has tender young meat with smooth skin. The breastbone is less flexible than the fryer and is aged around 8-9 weeks. The weight is 2kg and over. It is suitable for any cooking method.
4. Capon
A capon is a surgically castrated male (Caponette will mean chemically castrated). It has tender meat with soft smooth skin. It is bred for well-flavored meat and contains a high proportion of light meat to dark meat and has a relatively high-fat content. A Capon is typically 4-6 months old and weight between 2-4 kg (6-10lb) and over. The preferred method for cooking a capon is roasting.
5. Fowl
A fowl is a mature female. It is quite flavorful but less tender than a fryer/roaster. The breastbone has no flexibility. The age of the fowl is over 7 months and will weight 1kg (2lb) and over. The best cooking method for a fowl is to stew or braise.
DUCK
Duck is one of my favorite types of poultry due to its exquisite fat and excellent texture. If you’ve never had duck before, I implore you to try it. There is nothing game-y about duck and it goes very well with a variety of sweet berry sauces, making it even more delicious. The most common type of duck used is a young duckling. It only contains dark meat and large amounts of fat and to make the fatty skin edible, you must render as much fat off the meat as possible. Duck has a high percentage of bone and fat to meat and a 2 Kg duck will only feed 2 people while a chicken of the same weight will serve 4. Duck can be eaten medium-well to medium and there is no danger of foodborne illness.
GOOSE
A goose contains only dark meat and has very fatty skin. It is usually roasted at high temperatures to render the fat. Roasted goose is popular at holidays and is often served with an acidic fruit-based sauce to offset the fattiness.
PIGEON
Not as common as many of the other types of poultry out there, and in fact most of these types you’ll have to actively seek out, however, the pigeon does have roots in history where it was an important part of a diet. The young pigeon is not the pigeon you find on the streets but rather raised for the purpose of being eaten. Usually referred to as squad, its meat is dark and tender, suitable for broiling, sauteing or roasting. There is minimal amounts of fat on the pigeon.
TURKEY
We all know about turkey and we should all know the differences in cooking a turkey compared to cooking a chicken. The difference in size alone means that the cooking methods and cooking times change substantially. Turkey is the second most popular types of poultry. It has both light and dark meat and a relatively small amount of fat. Younger turkeys are much more economical and can be prepared in almost any manner. Best cooking methods for the typical young turkey is roast or cut into cutlets and sauteed or pan-fried.
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