Poultry

Almost everything you should know about poultry!
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Poultry covers a wide range of different meats and it is hard to generalize about foods as diverse as duck, pheasant, quail and chicken. However, the more exotic poultry is usually referred to as ?game? so we will limit ourselves here to the more mundane chicken and turkey. In this case, the two are largely interchangeable. That is not to say that they have the same taste, but rather that the cooking methods are the same.

Since chicken and turkey are probably the two most ubiquitous meats it is perhaps worth taking some time to go over the basics. Although generally considered healthy food, the chef or cook should be aware of the following caveats. In today?s force-feeding and bio-engineering environments, chicken generally has higher fat contents than use to be the case. If you have any concerns, you should eviscerate (a fancy word for removing the fat) your poultry before cooking. Most, (though by no means all) of the fat is in and just below the skin.

Another thing to bear in mind is that chickens, like cows, are not all born equal. To bump up the price, they will try to sell you, free range, or grain-fed chicken. Neither of these necessarily guarantees you a meat that is either lower in fat or more tender.

Finally, there is that age-old division between white and dark meat. It is, to my mind at least, much more of a personal choice than about being better for your health. A chicken leg without skin is probably better than chicken breast with skin. Finally, your choice of cooking method will have a lot of impact on the number of calories per serving.

Click on the Hints & Tips graphic below to visit our Help Section for poultry.

If you want more you should consider purchasing our Un-Cookbook which includes recipes as outlined in each section. Our entire database of Hints and Tips (over 600) is also available on CD-Rom. Check out our Products page for more information
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This page last modified on:January 25, 2000