Poultry

Types of Poultry and Their Characteristics

• Chicken is versatile, lean and has a mild flavour that can take on a variety of tastes based on the seasonings used. Chicken can be used almost in every type of cuisine. It’s great for roasting, grilling, frying, or poaching. It comes in many cuts such as whole, breasts, thighs, wings, and drumsticks.
• Turkey is larger than chicken and has a richer, gamier flavour. It’s largely enjoyed roasted, especially for festive occasions. It can be bought whole or in cuts like breast, wings, thighs, and drumsticks.
• Duck has a distinctive, strong, rich and gamey flavour. Its meat is darker and its fat content higher compared to chicken. Duck is typically roasted or pan-seared to render the fat, while the legs are often slow-cooked in their own fat (a process known as confit).
• Quail are small birds with a delicate flavour, slightly gamey. Because of their size, they are often served whole and commonly grilled, fried, or roasted.

Cooking Techniques for Poultry

• Roasting is a common method for whole poultry or large cuts. Use a meat thermometer to avoid undercooking and ensure a crispy skin.
• Grilling is ideal for smaller poultry pieces. Turning the meat regularly on high, direct heat prevents it from drying out or burning.
• Poaching is usually suited to chicken and turkey. This gentle and slow cooking process in liquid results in tender, moist meat.
• Stir-frying or pan-frying methods are often used for bite-sized chicken pieces. Preheat the pan and cook on high heat for a short time.

Poultry Doneness Levels

• Well-done is the only safe level of poultry doneness as consuming undercooked poultry poses serious health risks. The safe internal temperature is 74°C (165°F). It should feel firm to the touch and the juices should run clear.

Safety and Hygiene in Poultry Preparation

• Remember to wash your hands before and after handling poultry to avoid cross-contamination.
• Use a separate cutting board and utensils for poultry to prevent cross-contamination.
• Poultry needs to be stored at a cool temperature, below other foods in the refrigerator, to prevent raw juices from touching other foods.
• Leftovers should be chilled as soon as possible and consumed within a couple of days.

Understanding Quality and Sustainability in Poultry Production

• Free-range and organic birds often have a better lived quality of life, resulting in better quality meat.
• Look to purchase locally sourced poultry to reduce food miles and support local industry.
• Understand the importance of seasonality in poultry, particularly turkey, which is of the best quality in the winter months.
• Consider the concept of whole bird cooking to minimise waste and get the most from your poultry.