PREPARE

POULTRY DISHES
COOKERY
POULTRY
• Are feathered animal raised for the table for human
consumption.
• They are raised domestically and commercially.
• Chicken is the most popular kind poultry.
• Poultry is the general term for domestic bird includ-
ing chickens, turkeys, ducks, geese and game es-
pecially raise to be eaten for their meat and eggs.
• It is classified according to breed, weight, and age.
KINDS OF POULTRY
DUCK
GOOSE

CHICKEN

TURKEY
CHICKEN
The most common, popular and largest group of poultry as to
age or degree of maturity. They are classified as:
• PULLET – a baby chicken which is four to six weeks
old and weights mostly 1lb.
• BROILER – a young chicken usually 9 weeks old
and weights about 2 pounds. It has soft pliable,
smooth skin and flexible breastbone cartilage.
• CAPON – A surgically unsexed male chicken, weigh-
ing about 4 to 7 pounds with tender, flavor and lots
of white meat. It is more expensive poultry.
CHICKEN
• BROILER FOWL – An older chicken weighing 8
pounds and about 8 months old. Broilers provide
meat suitable for stews or casseroles.
• BRO – HEN – the laying hen is about 1 ½ years old
and weights 4 ½ to 6 pounds.
• STAG – a male chicken with coarse skin, a tough-
ened and darkened flesh and hardened breastbone
cartilage. It is under 10 months of age and weights 3
to 6 pounds. It is know as rooster.
• ROASTING CHICKEN – it is eight weeks old and
weight 3 to 4 pounds. It is the best size for family.
TURKEY
Turkeys are not readily available in the market. They are classi-
fied into:
• FRYER – ROASTER – a young turkey which is 16 weeks
old and weighs 4 to 8 pounds. It has tender meat, soft,
smooth textured skin and flexible breastbone cartilage.
• YOUNG HEN OR YOUNG TOM – young hen weighs 12 to
16 pounds, while young tom is 12 to 30 pounds.
• OLD HENS OR OLD TOMS – this is the breeding stock of
turkey. Its meat is best used or picked for casserole dishes.
• YEARLINGS – these are turkeys under 15 months of age
when marketed
DUCK
A duck is a fatty bird that is best roasted. It is marketed as
duckling or young duck
• BROILER DUCKLING OR FRYER – this is a young
duck usually when 8 weeks of age, with tender meat,
soft bill and windpipe.
• ROASTER DUCKLING – A young duck usually under
16 weeks of age with tender meat and has bill that is
completely hardened and windpipe that is easily
dented.
• MATURE DUCK OR OLD DUCK – this is more than 6
months old, with tough flesh, hardened bill, and wind-
pipe.
GOOSE
• Young goose or gosling weight from 4 to 10 pounds
with tender, fatty, creamy – white flesh which becomes
light brown when cooked.
• It has a slightly gamey flavor.
• Mature or old goose is more than 6 months old and
weighs 10 to 18 pounds.
• These are rarely used in food service.
CHARACTERISTICS OF QUALITY POULTRY
The following are common characteristics of quality poultry.
• Chicken must be free from bad odor.
• Skin of the poultry is smooth and free from any damage such as tears,
cuts, broken bones, and burn.
• Flesh is white.
• The feet are soft and breastbone is pliable.
• There is no black discoloration.
• The blood is completely drawn.
• There are no pin feathers.
MARKET FORMS OF POULTRY
Chicken and games are sold in the market or grocery stores in
various purposes. Following are the various market of poultry.

LIVE POULTRY
• Live poultry are those that are still
in cages.
• When buying live poultry, choose
those that are alert, healthy, well –
feathered, free from broken bones,
bruises and blisters.
MARKET FORMS OF POULTRY
DRESSED POULTRY
• Dressed poultry are slaughtered poultry with
head, feet, blood, and feathers removed, but with
viscera intact.
• This form of chicken are available in the markets.
DRAWN POULTRY
• There are dressed chicken with visceral or-
gans, feet and head remove. They are avail-
able in chilled or frozen. Frozen poultry with
freezer burns should not be purchased.
MARKET FORMS OF POULTRY
BONELESS CHICKEN
• These are dressed and drawn chicken with all
the bones removed without destroying the shape
of the chicken.

READY TO COOK POULTRY

• Ready that are dressed, drawn, and processed
for cooking.
POULTRY CUTS
These are the parts of poultry packed and sold separately in
supermarkets or in wet markets. Such parts are wings, drumstick,
thighs, back, breast, legs, halves and quarters. Chicken feet, heads,
intestines, giblets and gizzards are sold in wet markets and bought
as preferred by buyers.
POULTRY CUTS
The common cuts of poultry available either in supermarkets
or wet markets are the following:
• Whole Chicken – it is not cut and available either fresh or frozen.
• Halves – Poultry is cut into two, from front to back through the backbone
and breastbone with wings attached.
• Breast – chicken is cut with wings and back portion removed.
• Whole Leg – it consist of the drumstick and thigh of poultry.
• Thigh – it is the portion of the leg above the knee joint. It can be prepared
boneless and skinless.
• Drumstick – it is the lower portion of the leg quarter.
• Chicken Wings – it is composed of the drumette, midsection and tip.
PREPARING POULTRY FOR COOKING
Poultry should be processed ore prepared before cooking.
Here are the steps to be followed in preparing poultry.
SLAUGTHERING
• It is killing and bleeding the poultry. The veins are
cut using a sharp knife and the blood is drained
for 1 ½ to 2 minute.
SCALDING
• The body of the poultry is immersed in hot water with
the temperature of 60C or 140F for about 1 minute.
This will open the shaft that holds the feathers and
makes plucking the feather easier.
PREPARING POULTRY FOR COOKING
DEFEATHERING OR PLUCKING
• It is removing the feather of poultry.
• There are (3) three ways of removing the feathers: picking, dry
picking and waxing.
• In picking, the poultry is immersed in hot water to make picking
the feather easier.
• Dry picking is pulling feathers with the hands and using a tweezer
or pull out the remaining feathers or using a kitchen torch to singe
off the feathers.
• Waxing is using heated paraffin wax. Poultry is dipped in hot wax
untill feathers are coated with wax. Then, dipped in cold water to
harden the wax, peeled off taking all feathers.
PREPARING POULTRY FOR COOKING
EVISCERATING
• It is disembowelment or removal of
internal organs of poultry. Feet and
head are also removed.

DEBONING
• This is to remove the bones from poul-
try meat in preparation for cooking.
PREPARING POULTRY FOR COOKING