Poultry and Game Bird

Cookery
POUL TH1 K1
 All poultry is graded based on:
● Form (bones)
USDA and ● Flesh (meat)
Canadian Grades
● Fat
● Dressing(organ removal,
of Poultry butchery)
● Age
● Weight
 Canada Grade A - USDA Grade
A

USDA and
Little or No Tolerance
● Skeletal deformities
Canadian Grades ● Cysts or bruises
● Missing parts
of Poultry ● Discolouration
Must have plump and fat
covered meat.
 Canada Utility Grade/USDA
Grade B
Allowed
● Slightly crooked/curved
skeletal structure, with
USDA and some meat damage
Canadian Grades ● Missing wings and legs
● Small tears, bruises and
of Poultry minimal discolouration
● Dislocated Joints
● Enough fat to to obscure the
meat through the skin
 Canada Grade C -
USDA Grade C
Allowed
USDA and ● Broken bones

Canadian Grades
● Abnormal skeletal
structures with meat
of Poultry damage
● Skin tears of any size
● No Fat Necessary
Retail Cuts
of Poultry
 Salmonella

● Salmonella infection (salmonellosis) is a common

bacterial disease that affects the intestinal tract.

● Salmonella bacteria typically live in animal and

human intestines and are shed through feces.

● Humans become infected most frequently through

contaminated water and poultry

● Birds can be infected without showing symptoms

Preventing Cross
Contamination

Poultry should always
be stored below 4C -
40F
Raw poultry should
always be stored on
the bottom shelves of Always cook poultry
the fridge with nothing to a safe temperature.
under it.

Refrigeration Sanitation Storage Hygiene Temperature

Properly sanitize
Wash your hands
knives, board and
thoroughly before,
surfaces before,
during and after
during and after
handling.
handling
 ● Whole Birds
○ 180F - 82C

● Poultry Breast
Poultry ○ 170F - 77C
Doneness ● Thighs, Legs and
Temperatures Wings
○ 180F - 82C

● Stuffing Inside Bird

○ 165F - 74C
 ● Legs and joints move
easily in their sockets

● Juices are clear or

“blush”
Visual Cues for
Doneness ● Meat is opaque and
firm

● Dark meat releases

easily from the bone
Reading

● Re-review Chapter 6 ● Duck Confit (pg. 595)

pg.95-98 ● Cornish Hen with
● Chapter 16 pg. 393-399 Mushroom Forcemeat
● Chapter 17 pg. 424-439 (pg.483)
● Jerked Game Hens
(pg.459)
Poultry and Game Bird
Cookery
POUL TH2 K2
Two Parts of Poultry
LIGHT MEAT DARK MEAT
● Less fat ● More fat
● Less connective tissue ● More connective tissue
● Cooks faster ● Cooks more slowly
 How to Cook the Legs to Doneness
Without Overcooking the Breast
● Roast breast-down for part of the roasting period.
● Baste with fat only.
● Bard (cover the breast with a thin layer of pork fat).
● Separate the breast from the leg sections and roast
each for a different amount of time.
● Bone in cuts will always cook slower than boneless
cuts
Roasting and Baking Poultry
● Season skin only.
● Roast breast-side down.
● Roast large birds at lower temperatures.
● Roast small birds at higher temperatures.
 Broiling and Grilling Poultry

Follow the same procedures as those for

meat, but:
● use lower temperatures.
● start skin-side down.
 Guidelines for Making Stuffings
● Cook all ingredients that require cooking before
combining with other dressing ingredients.
● Cool all ingredients before combining.
● Don't let dressing stay in the Food Danger Zone longer
than an hour.
● Bake dressing in shallow pans if not in the bird.
● Adding eggs to and/or over mixing stuffings will make
them dense/tough/tight
● For stuffed poultry, fill birds loosely.
Broiling and Grilling Duck/Goose
● Both goose and duck are very fatty

● Scoring the duck breast before cooking

helps to render the fat from the skin.

● It is best to score the skin of the duck

breast when cold and firm. Be careful not
to score into the flesh too deeply
Poultry and Game Bird
Cookery
POUL TH3 K3
 Poultry Cooking Techniques for
Quick Service
● Boneless Cuts - boneless cuts cook much faster
than bone in cuts
● Butterflying - butterflying reduced thickness and
therefore speeds up cooking process
● Spatchcocking - a whole bird split open from the
bottom, still attached at the back, typically pressed
and grilled
● Tenderizing/Swissing - boneless cut of poultry,
pounded thin and often breaded and fried
 Common Fine Dining Cuts of
Poultry
● Supreme/Airline - Boneless, skinless breast with
the tender still attached/skin on breast with the
drumette attached (often frenched)
● Ballotine - Thigh and/or leg, deboned and stuffed
● Galantine - Poached chicken forcemeat
 Common Fine Dining Cuts of
Poultry
● Paillard - Typically dark meat, pounded into cutlet
and fried
● Lollipop - Winglet, with frenched bone and meat
pushed down to one end
● Drumette - foremost part of the wing, connected to
the body
 Coat dredged poultry Pan Fry or Deep fry
in egg to allow bread breaded poultry
Add salt and crumbs to stick. Discard breading
seasonings to poultry Discard egg after use station after use as it is
before breading - DO NOT REUSE. now CONTAMINATED

1. Seasoning 2. Flour 3. Egg 4. Crumb 5. Cook

Dredge seasoned Panko, bread crumbs,

poultry in flour to cereals, potato chips
allow egg to stick. can all be used as
Discard flour after use breading. DO NOT
- Do not reuse. REUSE!
Reading/Homework

● Buttermilk Fried Chicken ● Chicken Wings - North

with Country Gravy - Carolina and Eastern
pg.516 Low Country Sauce
● Duck Fried Chicken pg. 496
Cutlets pg. 518 ● Chicken Lollipop
Drumettes -
Research/Make your
own dipping sauces
 Common Comfort Cuts of Poultry
● Drumstick - Bone in leg with thigh removed
● Thighs - Great for BBQ or Fried Chicken because of
fat content
● Tender - Tenderloin removed from the breast, often
fried
● Skins - When fried can be used as a crispy garnish
● Giblets - Poultry Offal: Livers, gizzards, hearts and
necks
 ● Whole Birds
○ Smoker Temp: 275F
○ Cook Time: 3-4 hours
○ Safe Finished Temp: 165F

Poultry
(breast) Dark Temp (175F)

Smoking/BBQ ● Wings
○ Smoker Temp: 250F

Temperatures
○ Cook Time: 1.5 hours
○ Safe Finished Temp: 175F

and Times ● Thighs and Legs

○ Smoker Temp: 250F
○ Cook Time: 2 hours
○ Safe Finished Temp: 175F
 ● Fryer Temperature
○ 350F

● Cook Time
○ Avg 13-14 minutes, but

Frying Chicken always check doneness

with a thermometer

● Safe Resting Temp:

○ White Meat - 165F
○ Dark Meat - 175F
Reading
● Chapter 18 pg. 488-499

● Re-review Poultry ● Chapter 20 pg. 572-580

Fabrication:
○ Chapter 6 pg.95-98 ● Tomorrow: Round Table
● Chapter 16 pg. 393-399 discussion about
● Chapter 17 pg. 424-439 international poultry
preparations, share a
chicken dish from your
culture/family
How to Clean a Deep Fryer
 ● Pho Ga - Vietnamese
Richard and Chicken Pho
Anthony ● Chicken Dishes are rare
● Cilantro, star anise,
corriander seed, garlic and
Vietnam ginger
 ● Coastal Region - Mombasa
● Similar to Indian flavour
profile
Louisa and Brian M ● Swahili Biryani Chicken w/
rice
● Garam Masala, curry
Kenya powder
● Arabic influence
 ● Jerk Chicken
Derrik ● Spicy, scotch bonnet
peppers, pimentos, ginger,
thyme
Jamaica ● Marinaded
 ● Stewed chicken
● Caramel Base - caramel
Vince should be perfect
● Tumeric, magi seasoning,
paprika, sugar
Dominica ● Served with beans and
potatoes
 ● Chicken Souse
Kendranique ● Soup
● Scotch Bonnet, clove,
allspice, potatoes, carrots
Bahamas ● Warm spice
 ● Chettnad Chicken Curry
● Coconut (desicated)
roastes
Karthik ● Bay leaf, garam masala,
cumin, tumeric, kashmiri
chili, green chili
India - Chennai ● Coconut, tomato base
● Stewed
 ● Achar Chicken Curry(pickle
chicken)
Mahad ● Caraway, funugreek, curry
leaf, ginger, garlic, red chili,
garam masala
Pakistan ● Homestyle dish
 ● Shishtouk Chicken
● Yogurt, garlic, olive oil,
Omar paprika, mustard, tomato
paste
● Turkish dish, but common
Jordan in Jordan