Introduction to Poultry Meat

Poultry meat comes from domesticated fowls or birds. Majority of poultry meats have a very low amount of
fat except for the skin. However, ducks, geese and older poultry fowls have fattier meats compared to others.
Poultry meat is also high in:

 Proteins;
 Minerals (iron, phosphorous, potassium and calcium); and
 Vitamin A and B – complex.

Types and Characteristics of Chicken Meat

Chicken is one of the most common poultry today. This poultry bird can be classified as:

n be classified as:
Types and Characteristics of Turkey Meat
Turkey is the biggest among the common poultry animals. The types and characteristics of turkey are:

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Types and Characteristics of Duck Meat
Duck is known for the thick layer of fat under its skin and in the body cavity. Duck meat goes well with
sweet and tangy flavors such as the berry sauces. The following are the types and characteristics of duck
meat.
Other Types of Poultry
Aside from chicken, turkey and duck, there are other poultry animals used in cooking. These can be
domesticated game animals prepared and served occasionally or in specialty food establishments.

Introduction to Game Meats

Game meats are the flesh of animals hunted

in the wild for their meat. However, some
game animals are also bred and
domesticated. Meat from these game
animals has then termed specialty
meats. This lesson will present the
common game animals and the uses of
game meat.

Types of Game Animals

Game animals are categorized into two –
furred game and feathered game animals.
The following are the common game
animals:

Pigeons, squabs, quails, geese, goats and

deer are now being domesticated. Dishes
made of these types of meat are usually
sold occasionally or in specialty
restaurants. However, some still prefer wild
animal sources for their leaner and more
flavorful meat.
Preparing Game Meats
Game meat is prepared the same way as meat from domesticated animal sources. The following are the most
common preparation techniques for some cuts of game meats:

 rack: roasted whole

 loin: roasted whole or steaks or sliced (eminence)
 tenderloin: medallions or whole
 leg: roasted whole, stew, braised
 shoulder: stuffed whole, stew, braised
 neck: stew
 breast: braised, stuffed

Bear and wild boar meat are usually smoked to preserve them. Other game meats which will be prepared as
a stew or will be braised are marinated in red wine for 3 to 4 days to make them more tender.

Cuts of Poultry Meat

Different cuts of poultry meat will differ in terms of tenderness, moisture and flavor. For that reason, as
kitchen staff, you should be familiar with the characteristics of the common cuts of poultry meat.

This lesson will present the common cuts of chicken, turkey and duck. The common variety poultry meat
will be presented as well.

Cuts of Chicken Meat

The following are the
common cuts of chicken:
Cuts of Turkey Meat
Common cuts of turkey meat are
as follows:
 Cuts of Duck Meat
The common cuts of duck meat are:
Variety Poultry Meat
Aside from the common cuts of poultry meat. Internal organs of fowls are also used in food service.
Different cultures use different parts. The common variety poultry meats are:
 Preparing Poultry and Game Meats for Cooking

Different cooking methods will require different preparation methods. As a kitchen staff, you should be
familiar with the procedures for preparing poultry for cooking. This lesson will present the techniques for
preparing poultry such as disjointing and deboning, marinating, trussing and stuffing poultry.

Cutting Poultry and Game Meat

As a kitchen staff, you should be familiar with the procedures for cutting poultry meat such as removing the
backbone and cutting the poultry in half and in quarters. However, before proceeding to that, here are some
reminders for cutting poultry meat:

 Gently cut meat from the bones.

 Cut same portions evenly.
 Trim fat and sinews carefully.
 Use a sharp knife when cutting meat into portion cuts.

Procedures for Cutting Poultry and Game Bird

1. Remove the backbone.

2. Place the poultry on the board with the breast facing up.
3. Make a cut through the center of the breast. Cut through the center of the bone in the breast (keel
bone).
4. Gently remove the parts of the keel bone.
5. Place half of the poultry on the board facing down.
6. Cut along boundary dividing the upper part of the lower part of the half.
7. Do the same with the other half of the poultry.

Please watch: https://www.youtube.com/watch?v=y80rx-yhe2M

Preparing a Suprême Portion Cut

Procedures for Preparing a Supreme Portion Cut

1. Start by removing half of the breast.

2. Stretch the wing to see the skin around the joint closest to the breast.
3. Using a sharp knife, cut through the joint to remove the winglet and the wingtip.
4. Scrape the meat away from the bone. Do this gently leaving as little meat as possible.

Please Watch: https://www.youtube.com/watch?v=gl10Sd19yrw

Preparing a Ballotine Portion Cut

Procedures for Preparing a Ballotine Portion Cut

1. Disjoint the legs. Take as much skin as possible.

2. Remove the bones and sinews on the thigh. Gently scrape the bones off using a sharp knife.
3. Make a cut deep enough to reach the thigh and the leg bone.
4. Make a deep cut along the bones of the thigh and the legs deep enough to reach the bones. The cut
will make a turn as you reach the joint connecting the leg and the thigh bone.
5. Slide the knife underneath the bone gently to scrape the meat surrounding it. Lift the bones and slice
the meat off. Do this until you reach half an inch near the joint connecting the feet and the legs.  
6. Cut the bone by striking precisely using a sharp knife.
7. Remove the bone completely from the meat. You now have a ballotine ready for stuffing.

Please Watch: https://www.youtube.com/watch?v=FkcEVcS4Zzg

Preparing Drummette Portion Cuts

1. Disjoint the drummette and the winglet. Set the winglet aside.
2. Make a cut around the end with the least amount of meat.
3. Remove the cap that covers this end of the drummette and scrape the meat toward the other end.
4. Clean the bones by scraping the meat, tendons and the cartilage off.
5. Take the winglet and disjoint the it with the wingtip.
6. Make a cut around the end of the winglet opposite to the joint connecting it to the wingtip.
7. Feel for the smaller bone and pull it out.
8. Scrape the meat toward the joint connecting it to the winglet to the wingtip.
9. Clean the bones by scraping the meat, tendons and the cartilage off.

Please watch: https://www.youtube.com/watch?v=ZG2eBw-98mA

Disjointing and Deboning Poultry and Game Meat

Boning or deboning is the removal of the bones from a carcass, primary or secondary meat cut. Meanwhile
disjointing is the process of separating parts from the whole carcass. This topic will present the following
procedures:

 Deboning the Breast

 Deboning Chicken Legs

Procedures for Deboning the Breast of Poultry and Game Birds

1. Remove the wings. Cut the joint attaching the wing to the breast.
2. Remove the breast bone and parts of the backbone that may have been left on the breast. Gently
scrape the bones off of the breast using a paring knife. Lift the bones and scrape as much meat as you
can.
3. Skin the breasts. Lift the skin. Slice the thin membrane that attaches the skin to the body.
4. Trim the breast. Cut the chicken tender off of the breast and trim off the sinews.

Please Watch: https://www.youtube.com/watch?v=v_wr_9aDFXo

Procedures for Deboning the Legs of Poultry and Game Birds

1. Remove the thigh and leg. Pull the leg away from the carcass and cut through the skin until you
reach the joint connecting the leg to the body.
2. Pop the joint loose and cut the legs from the carcass.
3. Make a cut around the end of the drumstick to detach meat and tendons from the bone.
4. Make a cut parallel to the bones of the thigh and the drumsticks.
5. Using a sharp knife, gently detach the meat from the bones. Run the knife underneath the bones to
free them off of the meat under.
6. Pull the bones off of the surrounding meat.

Please Watch: https://www.youtube.com/watch?v=G3gD3Uj_XL4

Stuffing Poultry and Game Meat

Stuffing is the method of putting herbs and spices inside a whole carcass or in between the flesh to add more
flavor to the meat being cooked.

The traditional stuffing includes:

 thyme and parsley stuffing (chicken);

 chestnut stuffing (turkey);
 sage and onion stuffing (ducks and geese); and
  farces, bread, dried fruits, fresh herbs, dried mushrooms and native berries (game birds).

Pocket Method
There are two ways to stuff breasts. One is by making a pocket out of the breast meat where the stuffing can
be secured by butcher’s twine (pocket method). The other method is by using a honer to poke a hole in the
meat for the stuffing. 

To stuff breasts using the pocket method: 

1. Make a cut in the middle part of the breast where it is thickest. 

2. Fill the pocket with just enough stuffing. 
3. Secure the stuffing using butcher’s twine or toothpicks.

Please Watch: https://www.youtube.com/watch?v=6mGHaauh19M

Trussing Poultry and Game Meat

Trussing is the method of tying a piece of meat using a butcher’s twine to keep its shape during cooking.
This will also help in making the fowl cook evenly. Poultry can be trussed whole or in portions. Rolled
poultry and game meats are also commonly trussed. 

Trussing Whole Poultry and Game Birds

1. Place the poultry on the board with the breast facing up. 
2. Tuck the wings by securing the first wing joint behind the back of the bird.
3. Tie the tips of the legs by forming a knot in a figure of eight using the middle part of the twine.
4. Tighten the knot to put the legs close to each other and to close one end of the bird.
5. Bring the two ends of the twine toward the neck. Pull the twine firmly and let it run along both sides
of the bird.
6. Tie the twine into a knot.

Please Watch: https://www.youtube.com/watch?v=_fhPbSliA-s

Marinating Poultry and Game Meat

Marinating is the process of subjecting the meat into a solution before cooking in order to add more flavor
and to break connective tissues to make the meat more tender. This process is usually done on leaner cuts of
poultry meats and game meat.

A standard marinade has:

 olive oil;
 mustard;
 chopped garlic;
 rosemary; and
 thyme.

However, you can still use other ingredients as long as your marinade contains the following:

 Oils for distribution of flavor;

 Acids for tenderizing such as wine, vinegar and lemon juice; and
 Flavors such as spices, herbs, vegetables.
 Cooking Poultry and Game Dishes

Roasting Poultry and Game Meats

Roasting is the method of cooking by enveloping food in hot, dry air with a temperature of at least 300°F or
165°C or more. Ovens are used for this method. Roasting is a particularly good way to cook:

 Whole poultry
 Leg and thigh
 All segments of small young poultry
Broiling and Grilling Poultry and Game Meats
Broiling and grilling are methods of cooking by exposing an item directly to the source of heat. Broiling
applies heat from a source above the item while grilling or pan-broiling apply heat from a source below.

These methods may be done using a gas flame, charcoal or an electric burner to brown the entire surface of
the meat enhancing its flavor and appearance.
Smoking Poultry and Game Meats
Smoking is a method of cooking meat slowly over low fire. This method was then used to preserve meat
such as bacon and ham. Smoking is currently directly attached with barbecuing for the distinct flavor and
tenderness it creates.

In this method, meat is marinated and broiled over a low fire using a piece of specialized equipment called
a smoker or a covered grill.

Sautéing and Searing Poultry and Game Meats

Sautéing is a method of cooking where small, tender and thin strips of meat are tossed in a pre-heated
sauteing pan until the desired doneness is attained. Meanwhile, searing is the method of browning the
surface of the meat to trap the juices and to achieve the flavor brought about by the reaction of the
carbohydrates to heat (Maillard reaction). 

Sautéing and searing are also done as a preliminary procedure for cooking some dishes.
Frying Poultry and Game Meat
Frying cooks items in fat. This method can be done in two ways: 

 Shallow/ Pan Frying - cooking with oil in a pan in a medium to high heat 
 Deep- fat Frying - submerging food into 0hot oil in a temperature which can range between 325°F
(165°C) and 400°F (200°C) 

Braising and Stewing Poultry and Game Meats

Braising involves slow cooking meat in a covered pot at a low temperature for a long time. In braising, meat
is seared or sautéd first before adding it to stock or other liquids to start the slow cooking.

Meanwhile, stewing is a method of cooking meat by submerging it with a flavorful liquid and simmering it
until tender. This procedure usually takes two to four hours.
Poaching and Steaming Poultry and Game Meats
Poaching is cooking food in a liquid with a temperature ranging from 140°F to 180°F. Here you can see the
liquid moving but no bubbles are formed yet. This is usually used for very delicate items or tender cuts of
meat. Meanwhile, steaming is cooking food with steam (evaporated water). This method is generally used
for tender meat, or cuts and is usually done for special dietary cooking.

Guidelines for Plating Dishes

There are other common guidelines that the kitchen staff should observe when plating dishes for food
service. The following are some of the important aspects of plating that you should look into:

 Uniformity - Same dishes should be the same in terms of color, size, shape and portion size. Another
way of making the dishes uniform is by presenting the same dishes with the same utensils and made
out of the same materials.

 Simplicity and Stability - Dishes should be assembled as simple as possible without compromising
their visual appeal. Too elaborate arrangements should be avoided in order to keep the stability of the
dish. The more toppings you put into the base result to higher chances that the dish will fall out when
taken by the diners.

 SHIFT (Shape, Height, Interest, Flavor and Taste) - This five-letter mnemonic means making sure
that:

-        The plate shows various shapes which can be in uniform or varying sizes;
-        Height is considered as another dimension in arranging the elements on the plate;
-        Colors and texture are put into and set up effectively enough for the plate to be appealing and enticing;
and
-        The flavor and taste of the dish are made sure to be pleasing to the diners the same way as they were
satisfied by the visuals of the plate.
  Portion - Each plating of the same dishes should be the same in terms of count, weight and volume. 

 Safety and Sanitation - When plating, you should make sure that all the utensils are clean and safe
to be used by the guests. Ceramic crockery and cutlery items should be free from cracks. Stainless or
iron tableware should not have dents and rust. More importantly, the doneness and freshness of food
should be checked before serving. It should be made sure that cooked food items will be served
cooked and raw items will be served fresh.

Common Accompaniments for Poultry and Game Dishes

Accompaniments vary according to the type of poultry and the method of cooking used. Accompaniments
should add contrast while complimenting the poultry dish. The following are the common sauces and sides
for poultry and game dishes.