Poultry

Principles of
Poultry Cookery
MARIANNE M. CUSTODIO TLEd 223
What is poultry?

POULTRY
• It refers to all domesticated birds raised for

their meat. (Brown, 2011)
• Poultry comes from the French/ Norman
word, poule, itself derived from the Latin
word Pullus, which means small animal.
(Flores, 2014)

POULTRY
• They are domesticated avian species that

can be raised for eggs, meat and/or
feathers. The term “poultry” covers a wide
range of birds, from indigenous and
commercial breeds.
https://www.fao.org/poultry-production-products/production/poultry-species/en/

What are the different types of
poultry?

DIFFERENT TYPES OF
POULTRY
• Chicken • Pigeon
• Turkey • Quail
• Duck • Ostrich
• Goose • Pheasants
• Guinea Fowl

Poultry are raised throughout the world, with
chickens by far the leading species
everywhere.

CHICKENS
• Chickens sold on the market may be male
or female, and differ in the age at which
they are slaughtered and their weight.
• The younger chickens coming to market
are classed as broilers/fryers, roasters,
capons, and Cornish game hens.

Broilers/ Fryers
• Broilers and/or fryers are chickens of
either sex, slaughtered under 10 weeks of
age (usually 7 weeks), and weighing
approximately 3 to 5 pounds.
• They can be used not just for broiling and
frying, as the names imply, but in any
other way desired.

Broilers/ Fryers
• At the market, these chickens will have
soft skin, tender meat, and a flexible
breastbone.

Roasters
• Roasters are older and therefore larger
than broilers/fryers.
• These chickens are of either sex, are
usually processed at 10 to 12 weeks of
age, and weigh 6 to 8 pounds.
• The breastbone is less flexible than it is in
broilers, having become calcified with age.

Capons
• Capons are neutered male chickens that
usually reach the market under 4 months
of age weighing 12 to 14 pounds.
• The tenderness and juiciness of the meat
is comparable to that of broiler/fryers.

Cornish Game Hens
• Cornish game hens are bred by crossing a
Cornish hen, a breed of chicken, with one
of the other common breeds, such as
White Plymouth Rock, New Hampshire, or
Barred Plymouth Rock.
Cornish hen White Plymouth New Hampshire Barred Plymouth

Rock Rock
Cornish Game Hens

Cornish Game Hens
• The hens are slaughtered at 5 to 6 weeks,
at which point they will weigh not more
than 2 pounds.
• The meat is always very tender.

Mature Chickens
• Older adult chickens over 10 months of
age, both female (hens, fowls, baking
chickens, or stewing chickens) and male
(cocks or roosters), have outlasted their
breeding capabilities.
• Their meat is tougher, the skin coarser,
and the breastbone less flexible.
• They are best used in stews, soups, and
other slow cooking dishes.

TURKEYS
• They are not readily available in the
market.
• Turkeys are classified as fryer-roasters,
hens, and toms.
Fryer-Roasters
• A fryer-roaster turkey is a young, immature
turkey (usually under 16 weeks of age), of
either sex, that is tender-meated with soft,
pliable, smooth-textured skin and flexible
breastbone cartilage.
http://fooduniversity.com/foodu/poultry_c/Poultry/Kinds/Turkey/FrierRoaster.htm

Young Hens
• A young hen turkey is a young, female
turkey (usually 5 to 7 months of age), that
is tender-meated, with soft-pliable,
smooth-textured skin, and breastbone
cartilage that is somewhat less flexible
than in a fryer-roaster turkey.
http://fooduniversity.com/foodu/poultry_c/Poultry/Kinds/Turkey/YoungHen.htm

Young Toms
• A young tom turkey is a young, male
turkey (usually 5 to 7 months of age), that
is tender-meated, with soft, pliable,
smooth-textured skin, and breast-bone
cartilage that is somewhat less flexible
than a fryer-roaster turkey.
http://fooduniversity.com/foodu/poultry_c/Poultry/Kinds/Turkey/YoungTom.htm

Yearling Hen
• A yearling hen turkey is a fully matured,
female turkey (usually under 15 months of
age), that is reasonably tender-meated
with reasonably smooth-textured skin.
http://www.fooduniversity.com/foodu/poultry_c/Poultry/Kinds/Turkey/YearlingHen.htm

Mature or Old Turkey
• A mature or old turkey is an old turkey of
either sex (usually in excess of 15 months
of age), with a coarse skin and toughened
flesh.
http://fooduniversity.com/foodu/poultry_c/Poultry/Kinds/Turkey/MatureTurkey.htm

DUCKS
• Ducks does not serve as many people as
a chicken of similar weight does. It is best
for roasted because it's a fatty bird.

Boiler Duckling or Fryer Duckling
• A boiler duckling or fryer duckling is a
young duck under 8 weeks of age, of
either sex with tender meat a soft bill and
a soft windpipe.

Roaster Duckling
• A roaster duckling is a young duck under
16 weeks of age either sex. With a tender
meat and has a bill that is not completely
hardened and a windpipe that is easily
dented.

Mature or Old Duck
• It is usually over 6 months of age sex with
toughened flesh, and a hardened
windpipe.

GOOSE
https://www.nutritionadvance.com/goose-meat-nutrition-benefits/
• While goose meat isn't as popular as other

poultry options, it is much more flavorful
and quite nutritious too. The meat is high
in protein, vitamins, and minerals, and the
skin is an excellent source of glycine.
Lastly, wild goose meat tastes much better
than any regular chicken you'll find in a
market.

GUINEA FOWL
• Guinea fowl are typically raised for meat.
They can also be kept as guard animals
since they are very vocal when anything
new enters the farm yard.
https://afs.ca.uky.edu/poultry/guinea-fowl MARIANNE M. CUSTODIO TLEd 223

GUINEA FOWL
• The guinea fowl resembles chicken in
many ways, but the meat is leaner,
somewhat darker and more flavorful.
http://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-meat/meat-guide/poultry/guineafowl/

PIGEONS
• A Squab is a young immature pigeon of
either sex and is extra tender-meated.
• A Pigeon is a mature one of either sex with
coarse skin and roughened flesh.

QUAILS
• Quails are small birds.
• Quails have a good ratio of meat to bones,
and given tenderness and small size, the
bones are usually eaten as well, instead of
being removed. Quails have a delicate
flesh with a taste that’s similar to chicken,
but more flavorful.

https://www.precisionnutrition.com/encyclopedia/food/quail
OSTRICHES
• Ostriches are large birds that
can weigh as much as 250
pounds and can be up to seven
feet tall. These birds can't fly, but
they can run extremely fast,
which enables them to catch
food and escape predators.
https://www.americanostrichfarms.com/blogs/news/what-is-ostrich-meat-and-how-is-it-used

OSTRICHES
• Ostriches can be farmed for meat. The
meat is found on their hindquarters and on
their thighs. Because their meat contains
very little fat, it's an extremely healthy
choice for anyone looking to live a
healthier lifestyle.

OSTRICHES
• This meat is fairly low calorie, with a

standard 4oz serving of meat having only
133 calories. Of those calories, 71
micrograms are cholesterol, 22 grams are
protein, and 2.4 grams are fats.

OSTRICHES
• Ostrich meat is also a great choice for a
healthy lifestyle because of the plethora of
vitamins and minerals it contains. This
meat provides iron, vitamins B12 and B6,
riboflavin, thiamin, selenium, niacin, zinc,
and phosphorus.

PHEASANTS
• Pheasant is healthy to eat. When
compared with chicken, domestic turkey or
beef, pheasant is lower in total fat,
saturated fat and cholesterol.

PHEASANTS
• Farm-raised pheasants provide mostly white
meat that has a similar flavor and texture to
chicken, with a subtle gamey undertone. They
are a lean bird which means overcooking them
will result in dry, tasteless meat. Wild pheasants
have a stronger, more distinctive taste that
is gamey, pungent, and aromatic.
https://tastylicious.com/what-does-pheasant-taste-like/
What are the characteristics of
good poultry?

CHARACTERISTICS OF GOOD POULTRY
• They are plump, compact, and with
unbruised or unbroken skin.
• The skin and flesh are firm, but soft and
elastic to touch.
• Young birds have very smooth skin; older
ones have a coarser skin with hairs.

• Legs and feet become much less smooth
and scalier with age.
• End of breastbone farthest from the head
is cartilage and flexible in young poultry,
breastbone is hard all over in old poultry,
breastbone must be full of flesh.

• Sex makes little or no difference in young
poultry.
• An old poultry is darker, tougher and
stronger in flavor.
• Feathers must be in good condition;
combs, bright red, suggestive of health.

Milk-fed chickens appear less fat than
corn-fed ones, but are better flavored;
juicier and tendered because of the fat is
more evenly distributed through the flesh
than it is in corn-fed ones the latter give
deeper yellow yolk.
Buying dressed chickens has the added
advantage of giving the customer a good
view as to how plump; compact, fleshy and
unbruised is a chicken he is buying.
The flesh of fresh unfrozen poultry should be firm, but not stiff
or flabby. It should yield to the touch. The skin should be whole
and clear in color. Frozen poultry is, of course, hard like ice.
Frozen chickens should be thawed in cold water for one and a
half to two hours before cooking. Thawed meat spoils readily;
therefore, it must be cooked immediately after thawing.
How wholesome is poultry?

NUTRITIVE VALUE OF POULTRY
• In composition and food value poultry is
comparable to meat.
• It is chiefly a protein food; its protein is
complete, estimated to be 16-21%. Fat
varies with age, the food of the bird, and
the kind of poultry.
• Poultry like meat is lacking in calcium but
contains a good amount of iron and
phosphorous.

Chicken is an excellent source of vitamin B1 and a
fair source of niacin. White or light meat of poultry is
the meat of the breast. It is tender than dark meat
from the other parts since its fibers are shorter and
are held together less firmly with connective tissue. It
also has a lower fat content than dark meat, a reason
which makes it preferable for persons with weak
digestion.
Proximately Composition of the Dark
Meat of Chicken, Turkey, Duck and Pigeon per 100 gm. Edible Portion
Food Composition Table Recommended for use in the Philippines. (1968)
Which type of poultry meat do
you prefer?

TYPE OF POULTRY MEAT
• Light meat has less fat and cooks faster.
• Dark meat has more fat and cooks slower.

What are the different types and
styles of poultry?

TYPES AND STYLES OF POULTRY
• Poultry comes to market in a number of
different types and styles.
• Type refers to whether it is fresh, frozen,
cooked, sliced, canned, or dehydrated.
• Style describes the degree to which it has
been cleaned or processed, that is, live,
dressed, ready-to-cook, or convenience
categories.

STYLES OF POULTRY
Dressed
• Dressed birds are those that have had
only the blood, feathers, and craw
removed. The craw or crop is the pouch-
like gullet of a bird where food is stored
and softened.

STYLES OF POULTRY
Ready-to-cook
• Ready-to-cook poultry is eviscerated, free of
blood, feathers, head, and feet; it is what is
typically found in the supermarket and in most
food service facilities. In ready-to-cook poultry,
the internal organs such as the heart, liver, neck,
and gizzard (part of the bird’s stomach) have
been cleaned and had the fat removed, and are
frequently put back inside the inner cavity, often
in their own giblet bag.

STYLES OF POULTRY
Convenience
• For Convenience, smaller pieces such as
halves, breasts, drumsticks, thighs, and
wings are available.

PRINCIPLES OF SELECTION
• Poultry is marketed in these forms: live,
whole, dressed, drawn, and pieced ready
to cook. It is important to know the
characteristics of each form to ensure
proper selection when purchasing poultry.

Live Poultry
• When selecting live poultry, choose those
that are alert, healthy, well feathered, and
well formed. They should have a good fat
covering and free from broken bones,
bruises, and blisters. Sluggish looking
birds should not be purchased.

Whole Poultry
• Similar qualities to those of live poultry
should be considered here except that this
poultry is not alive. Most poultry in this
form are those are hunted as game birds.

Dressed Poultry
• Most of the chickens available in most markets
are in this form. These are slaughtered poultry
which head, feet, and viscera intact, and blood
and feathers removed. The good dressed poultry
have moderate fat covering, free from pin
feathers, no missing skin on parts. Those with
slimy, off odors, and discoloration should be
avoided.

Drawn Poultry
• These are dressed poultry with the visceral
organs, feet, and head removed. Drawn poultry
are usually available in supermarkets, either
chilled or frozen. Freezing is done in local
poultry processing plants which insure quality
control. There are number of good brands of
frozen drawn poultry in the local supermarkets.
Frozen poultry with freezer burns should not be
purchased.

Ready to Cook Poultry Parts
• Several pieces of a single poultry parts are usually
available and packed in one carton, wrapped, and
are chilled or frozen. Wings, drumsticks, thighs,
backs, breasts, legs, halves, quarters and internal
organs, such as livers with hearts, and gizzards are
separately packaged and sold in most
supermarkets. Consumer acceptance of these ready
to cook poultry parts is indicated by the brisk sales
in the frozen compartments of supermarkets. Wet
markets also sell these poultry parts minus the fancy
packaging of supermarkets.
What factors should be taken
into account while purchasing
poultry?
EVALUATING POULTRY
• Poultry quality can be judged by:
– color
• should vary from cream to yellow
• should not be purple or green
• should not have dark wing tips
– odor/feel
• should not have a strong odor
• should not feel sticky

In the Philippines, the Bureau of Agriculture and
Fisheries Standards/Philippine National Standards
drafted animal carcass-chicken grading in 2021. This
guideline applies to chicken meat that is intended to be
sold fresh, chilled, or frozen to the customer.
Give some examples of
concepts used in poultry
preparation.
Home-slaughtered poultry is still practiced.
This method is becoming increasingly
unusual in urban areas where commercial
preparation of ready-to-cook poultry farms
is conducted.
STEPS IN DRESSING POULTRY
Slaughtering and Bleeding
• Proper handling prior to slaughter is
essential to prevent bruising and injury to
the bird.
• Live birds are not fed 8 to 24 hours prior to
slaughter to allow easier removal or
entrails. Water may be given to the live
animals. This practice improves flavor and
tenderness of the meat.

Slaughtering and Bleeding
• Slaughtering is done by slitting the large of
jugular vein in the animal's throat.
• Bleeding may take about 1 to 3 minutes to
effect proper draining of its blood. In the
case of large scale slaughtering the live
birds are shackled and electrically
steamed.

Shackled chickens will be electrically steamed.

Scalding
• The bled birds are scalded by dipping in
hot water at about 60°C (140°F) for 30 to
75 seconds. Scalding is done to facilitate
removal of feathers. In commercial
dressing of poultry big tanks with good
temporary control are used for scalding.

Scalding

Defeathering
• Feathers are removed by rubbing. The
birds are now called dressed poultry.
Defeathering in commercial basis is done
in machines with rubberized "picking
fingers"

Defeathering

Evisceration
• Slitting the abdominal part and pulling out the
entrails in one piece is called evisceration.
When this is accomplished the poultry is called
drawned poultry. The head and feet are cut off
clean and the oil glands are removed. If pin
feathers are present, they may be removed by
singeing over on an open flame. Internal
organs are removed and cleaned.

Singeing

Evisceration

CUTS OF CHICKEN

CUTS OF CHICKEN
https://cisock.wordpress.com/2019/08/11/chicken-the-worlds-second-most-demanded-meat/
• Whole Chicken Wing: The Whole

Chicken Wing is an all white meat portion
composed of three sections; the drumette,
mid-section and tip.
• Drumettes: The first section between the
shoulder and the elbow.
• Winglet/wingette is the end part of
chicken wings from which drumette is
removed.

CUTS OF CHICKEN
• Whole Chicken Leg: The Whole Chicken
Leg is the drumstick-thigh combination.
The whole leg differs from the leg quarter
in that it does not contain a portion of the
back.
• Drumstick: Drumsticks include the lower
portion of the leg quarter (the portion
between the knee joint and the hock).

CUTS OF CHICKEN
• Thigh: The thigh is the portion of the leg
above the knee joint.
• Breast: A breast quarter with the wing
removed.
• Neck: Neck part usually considered as giblet.
• Parson’s nose (Pope’s nose, Sultan’s nose,
pygostyle): the fleshy protuberance visible at
the posterior end of a bird (most commonly a
chicken or turkey) that has been dressed for
cooking.
CUTS OF CHICKEN
• Trussed Chicken: Trussing means to tie
the chicken snugly with kitchen twine so
that the wings and legs stay close to the
body. Mainly to maintain shape while
roasting/ baking.
• Halves: The bird is split from front to back
through the backbone and keel to produce
2 halves of approximately equal weight.

CUTS OF CHICKEN
• Breast Quarters: Halves may be further
cut into which include the wing. A breast
quarter, including portions of the back, is
all white meat.
• Split Breast without Back: A breast
quarter with wing and back portion
removed.
• Boneless Skinless Breast: Split breast
that has been skinned and deboned.

CUTS OF CHICKEN
• 8-Piece Cut: The whole bird is cut into 2
breast halves with ribs and back portion, 2
wings, 2 thighs with back portion and 2
drumsticks. The parts may be packaged
together and labelled as whole cut-up
chicken. These are usually sold without
giblets.
• Giblets: Internal organs of chicken
includes heart, liver, gizzard, neck, etc.

SPECIAL CUTS OF CHICKEN
https://cisock.wordpress.com/2019/08/11/chicken-the-worlds-second-most-demanded-meat/
• Frenched chicken: A “Frenched” chicken

breast is the breast with the wing joint
attached.

• Airline chicken breast: This is nothing
more than a nickname for a particular cut
of chicken breast. It is a boneless breast
with the first joint of the wing still attached.
some people claim that the name comes
from it resembling the wing of an airplane.

• Chicken supreme: The term “chicken
supreme” (French: suprême de volaille) is
used to describe a boneless, skinless
breast of chicken. If the humerus bone of
the wing remains attached, the cut is
called “chicken cutlet”.

• Chicken lollipop: This is, essentially a
frenched chicken winglet, wherein the
meat is cut loose from the bone end and
pushed down creating a lollipop
appearance.

• Chicken fillets: sometimes called inner
fillets, are a specific cut of meat from the
chicken. There are two fillets in a chicken,
and they are each a few inches long and
about 1 inch or less wide. They lie under
the main portion of the breast just above
the ribcage around the center of the
sternum.

• Oysters of chicken: These are two small,
round pieces of dark meat on the back of
poultry near the thigh, in the hollow on the
dorsal side of the ilium bone.

Give some examples of
concepts used in cooking
poultry.
You can use a variety of dry and moist
techniques to cook tender, well-done
poultry.
COOKING POULTRY
• Follow cooking instructions for each type of
bird.
• Roasting, baking, broiling, grilling, sautéing,
pan-frying, deep-frying, and pressure- frying
are all ways to cook poultry using dry heat.
• Simmering, poaching, and braising are moist-
heat cooking methods that use liquids.
• Stuffing must be prepared properly and
stored separately from the bird.


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Principles of

MARIANNE M. CUSTODIO TLEd 223

• It refers to all domesticated birds raised for

MARIANNE M. CUSTODIO TLEd 223

• They are domesticated avian species that

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Cornish hen White Plymouth New Hampshire Barred Plymouth

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• While goose meat isn't as popular as other

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• This meat is fairly low calorie, with a

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