Preparation of

Poultry
Cookery NCII
 Poultry
Poultry is the
collective term for
domesticated birds
bred for human
consumptions.
 Muscle Composition
Contains NO intramascular
fats (Marbling)
Fat is stored under the skin and
abdominal cavity.
Poultry fat has a lower melting
point than other animals.
 Muscle Composition
Dark Meat White Meat
Thigh and Leg of Breast and Wings of
Flightless Birds Flightless Birds
Full Body of Flight Larger Muscle Mass
Bird Contains Less Fats
Contains more fat Dry when
Longer Cooking Time Overcooked
Market Forms
of Poultry
Live
Dressed
Choice Cuts
 Category of Poultry
Chicken
Duck
Goose
Guinea
Pigeon
Turkey
 Chicken
Most popular and widely eaten
poultry in the world
Inexpensive and readily available
Contains dark and white meat
Relatively Lean
Available in fresh and frozen
Extremely versatile
Types of
Chicken
Broiler
5-6 weeks
Roaster
13 Weeks
Capon
8 months
Hen/Stewing
Over 10 months
 Broiler
Young with soft,
smooth texture skin
Can be use in any
cooking Method
3 lbs or less
 Roaster
Older and Larger
than Broiler
3 ½ lbs to 6 lbs.
can be roasted,
grilled, braised, or
stewed.
 Capon
Surgically castrated
Male
Tender Meat with soft
Smooth Skin
High Portion of White
than Dark Meat
6 – 10 lbs
 Hen/Stewing
Flavorful but
tough
4 – 6 lbs
Good for
stewing, braising
and Making
Stock
Cuts of
Chicken
Whole Chicken

Bought Either Fresh or Frozen

 Halves

Split from front to back through its

backbone
 Breast Quarter

Cutting the Halves which include the

wing part
 Split Breast

A breast quarter removing the wing

part
 Boneless/ Skinless Breast

Deboned and skinned Split Breast

 Whole Chicken Wing

The whole chicken wing is a whole

white meat portion
 Wing Drummettes

The first section between the shoulder

and elbow
 Wing with mid section with Tip

The flat center section with the flipper

 Whole Chicken Leg

Drumstick Thigh Combination

 Thigh

Portion of the Leg above the knee Joint

 Drumstick

Include the lower portion of the leg

Quarter
 Giblets

Usually removed before the bird is cooked, and

often used to make gravy, stuffing, or soup.
 Duck
Contains only Dark Meat
Large amount of Fat
High Percentage of bone
and Fat to Meat
Best for Roasting
 Classes of Duck
Broiler
Roaster
Mature
 Goose
Contains only dark meat
Very Fatty Skin
Popular at Holidays
Serve with acidic fruit
based sauces
 Classes of Goose
Young
Mature
Goose Meat
 Guinea
Has both light and Dark
meat
Contains Little Fat
Usually barded prior
Roasting
Guinea Chicken
Classes of Guinea
Young
Mature
 Pigeon
Commonly Called Squab
Only Dark Meat
Tender Meat
Good For Broiling,
roasting and Sauteing
Pigeon
 Turkey
2nd most popular
poultry
Contains both white
and dark meat
Small Amount of Fat
Turkey
 Class of Turkey Meat
Fryer/Roaster
Less than 4 months
Young
4-8 months
Yearling
12 – 15 months
Mature
15 and above
 Ratites
as any of a
diverse group of
large, flightless 
Ratites
 Grades of Poultry
Grade A
Free from Deformities
Thick flesh with well developed fat
layer
Free of Cuts, Tears and Broken Bones
Grade B and C
Usually used for processed poultry
products
 Chicken Trussing
Trussing a chicken (or any
other bird) ensures that the legs
and wings are firmly fastened
against the body. This helps
the chicken maintain its shape
and cook evenly without drying
out any of the extremities.