Chicken Fabrication and Characteristics

Chicken Fabrication and Characteristics

• Chicken fabrication involves breaking down the bird into individual parts for cooking and consumption.
• Breast meat can be further divded into parts like airline breast - a boneless, skinless breast with the wing bone still attached.
• Chicken wings can be broken down into three parts: the wing tip, the flat, and the drumette.

Chicken Composition

• Chicken is largely composed of muscle tissue, with approximately 75% water content.
• Chicken contains around 20% protein and 5% fat.
• More connective tissue is found in dark meat (legs and thighs) as these muscles are more used.

Connective Tissue and Tenderness

• Connective tissue increases with age and exercise, making older birds tougher.
• Dark meat has more connective tissue than light meat due to its use for movement.

Chicken Classifications

• Young tender birds: Ideal for dry heat cooking like broiling, frying, and roasting.
• Older Birds: Suitable for moist heat cooking methods like braising and stewing.

Cooking Methods

• Dry heat: Broiling, frying, and roasting are used for tender young birds.
• Moist heat: Boiling, braising, and stewing are used for older birds or tougher cuts.
• Braising: Combines searing and simmering in liquid, resulting in tender and flavorful chicken.

Chicken Maturity and Tenderness

• Chickens harvested between 7-9 weeks old are considered the most tender.
• Older chickens have more connective tissue making them tougher.

Skin Color and Diet

• Skin color is influenced by diet, not by flavor or tenderness.
• Free-range poultry does not always imply access to a large outdoor area, it simply means they are not raised in cages.

Food Safety

• Raw or undercooked chicken carries a risk of salmonella contamination due to birds eating their own feces.
• Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure food safety.

Free Range Chickens

• Free-range chickens are allowed to roam outdoors and forage naturally, but the term "free range" lacks a standardized definition.
• Quality variations exist among free-range farms.

Organic Labels

• Organic labels indicate the absence of pesticides in production.
• USDA Organic certification ensures 95% or more organic ingredients.
• Containing Organic Ingredients means the product contains 50% or more organic ingredients.

Myoglobin

• Myoglobin is a protein that stores oxygen and gives meat its dark color.
• It is found in higher concentrations in muscles used for movement, like dark meat.

Cooking Poultry

• Trussing is a technique where the legs are tied together to ensure even cooking of the chicken.

Cooking Techniques

• Quali involves searing the chicken skin-on and finishing it with butter, garlic, and thyme.
• Trussing is used to keep the wings and legs in place and ensure even cooking.
• Pan sauce is made using a white stock thickened with a roux for a flavorful addition.

Meat Characteristics

• Dark meat has more fat and connective tissue than light meat, taking longer to cook.
• Light meat is leaner and cooks faster, typically found in muscles not used for movement.

Poultry Inspection and Grading

• Inspection is mandatory and ensures the wholesomeness of poultry, guaranteeing it's safe for human consumption.
• Grading is voluntary and assesses the quality of poultry, with higher grades typically commanding higher prices.

Types of Poultry

• Chicken: A domesticated bird commonly raised for meat and eggs.
• Duck: A type of waterfowl raised for meat and eggs.
• Turkey: A large bird commonly raised for meat.

Subdivision of Kind

• Poultry can be categorized by age and sex, creating subcategories like:
  • Roasters: 2-3 pound chickens
  • Capon: Castrated male chicken
  • Broilers: Young chickens raised for meat.

Style

• Whole: The entire bird, including head and feet
• Dressed: The bird with head and feet removed, but internal organs intact.
• Eviscerated: The bird with internal organs removed.
• Cut up and parts: Various cuts like breasts, thighs, and wings.

State of Refrigeration

• Chilled: Stored at 32°F (0°C)
• Frozen: Stored at 0°F (-18°C) or lower

Handling and Storage

• Fresh poultry should be kept well-chilled and used within 24 hours of receiving.
• Frozen poultry should be stored at 0°F (-18°C) or lower.
• Thaw frozen poultry in the refrigerator or cold water, never in hot water.
• Do not refreeze thawed poultry unless it has been cooked.

Internal Temperature

• The safe internal temperature for cooked poultry is 165°F (74°C).
• Always use a food thermometer to check the internal temperature.

Determining Doneness of Chicken

• Probing is the most reliable method, ensuring the internal temperature reaches 165°F (74°C).
• Check that the leg moves freely in its socket (Checking Joints).
• Juices should run clear, not red or pink (Checking Juices).
• Flesh should separate from the bone, especially in the breast and leg (Flesh Separation).
• Chicken should be firm to the touch (Firmness).

Trussing a Chicken

• This technique ensures even cooking and helps keep the legs and wings in place.
• It also prevents filling from escaping and improves presentation.

Splitting Chickens for Broiling

• The American Culinary Federation recommends an 8-cut method for uniformity, even cooking, and ease of handling.

Chicken Fabrication

• There are several ways to cut a chicken, including:
  • Splitting for broiling
  • Boneless, skinless
  • Airline Breast or Supreme

Broiling

• This method cooks chicken under direct heat from the top.
• Broil at a lower temperature than steak to prevent overcooking the exterior.

Braising

• Combines sautéing and poaching, resulting in tender and flavorful chicken.
• First, sear the chicken, and then cook it in liquid, using stock or sauce, in the oven.

Chicken Inspection

• Inspected chicken means it has been deemed safe for human consumption.
• This process verifies the chicken meets quality standards.

Chicken Classification

• Poultry is categorized based on factors like kind, style, and size for selecting the right type for a particular recipe or method.

Chicken Nutrition

• Chicken breast has the lowest fat content compared to other cuts.

Cooking Small Birds

• Check for doneness by:
  • Checking the internal temperature.
  • Checking for clear running juices.
  • Checking the texture of the meat.

Myoglobin

• This protein stores oxygen in muscle tissue, impacting meat color.
• Dark meat has higher myoglobin concentrations, contributing to its color.

This quiz covers the essential aspects of chicken fabrication, including the breakdown of the bird into various parts for cooking. You'll learn about chicken composition, the roles of connective tissue, tenderness in different ages and types of chicken, and how these factors affect cooking methods. Test your knowledge of chicken classifications and characteristics to become a better cook.