How to cook poultry
Information for poultry in our free cooking ingredients collection.
Poultry
When nomadic hunters and gatherers first became farmers, they realized the importance of raising birds. The egg could be eaten, the feathers were used for bedding and clothing, and the flesh made a fine roast. It also was economical to keep poultry; cattle needed miles of grazing land, but a chicken could peck around a yard and keep itself fed. Until mass production techniques, poultry meat was fairly expensive; new technology has made poultry more affordable through breeding and production techniques.
Today, poultry is defined as any domestic bird used as food. There are many domesticated varieties of poultry, including chicken, turkey, duck, goose, Rock Cornish hen, guinea fowl, and pheasant. Generally, all types of birds are sold fresh, frozen, or cooked. They can be purchased whole, halved, or in pieces, such as boneless breasts, strips, or medallions. Buying a whole bird is typically least expensive because additional processing adds cost.
Poultry is a versatile addition to any meal and can be prepared with just about any cooking method. A recommended serving, no matter how it is prepared, is still about 2 to 3 ounces ready to eat, without bone or skin.
Nutrition
All poultry, which is defined as any domestic bird used as food, is a nutritional star. Classified as a complete protein, poultry meat is a good source of phosphorus and zinc and an excellent source of niacin.
The fat content of poultry depends on the bird. Goose and duck are the fattiest types of poultry. However, poultry generally contains less fat than meat from other animals. To eliminate significant fat, do not eat the skin. Cooking the meat with or without the skin makes little difference in fat content. The meat will be more moist if the skin is left on during cooking.
Selection
When buying fresh poultry, look for meat that is supple and moist and has no dry or discolored patches. Another important criterion is odor. Avoid birds that have an objectionable smell. Do not buy frozen poultry that is dried out or is covered with frost. A sure sign that a bird has been frozen, thawed, and refrozen is the presence of pinkish ice on the carcass.
Storage
Always keep poultry refrigerated at 40 degrees F. Poultry can be stored in its original wrapping. If freezing, over-wrap with airtight foil or freezer bags to prevent freezer burn. Frozen poultry can be stored for up to 12 months if it is purchased whole and 6 to 9 months if it is purchased as poultry parts. Frozen poultry should always be defrosted in the refrigerator and cooked in less than 24 hours after thawing. Refrigerated poultry should be cooked within 2 to 3 days.
Safety issues
Poultry is a particular concern when it comes to food-borne disease. The gastrointestinal systems of poultry frequently harbor harmful microorganisms. Mass slaughtering processes offer ample opportunity for these organisms to contaminate the meat. Outbreaks of Salmonella, a bacterium that causes vomiting and diarrhea, are often associated with eating contaminated poultry. Another microorganism found on chicken is Campylobacter, a bacterium that can cause severe diarrhea and stomach cramping. At the store, avoid crosscontamination by putting poultry in plastic bags to prevent leakage onto other foods. At home, prevent raw poultry from coming into contact with other foods by using separate cutting boards and utensils during meal preparation. Always quickly disinfect any surface or utensil that has come in contact with any raw poultry. In addition, wash hands with hot water and soap, lathering for 20 seconds or more, after handling raw poultry. In addition, disinfect any surface or utensil that came in contact with the raw bird.
Thorough cooking destroys any diseasecausing organisms (pathogens) in meat. Use a meat thermometer and cook poultry until the internal temperature reaches 180 degrees F. The center of the chicken should be white with no sign of pink.
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