Poultry and Game Birds

Poultry

• Poultry refers to domesticated birds raised for human consumption.
• Poultry is the second most widely consumed meat type globally.
• Poultry provides high-quality protein.

Game Birds

• Game birds encompass any wild or domesticated bird species hunted for food or sport.
• Game bird flesh contains less fat compared to poultry.
• Game birds tend to be tougher than farm-raised birds.

Chicken

• Chickens are a source of protein, vitamins, fat and calories.
• Domestic chickens are raised in backyard operations and large high-output poultry farms.
• Both chicken eggs and meat provide humans with nutrients.

Duck

• Ducks contain protein, potassium, iron, zinc, phosphorus vitamins B6 & B12.
• Protein and eggs from ducks have multiple health benefits.
• Ducks are raised primarily for meat, but some are also raised for their eggs
• Duck leg meat is darker than breast meat and darker than chicken.

Wild Duck

• A male mallard (drake) has a glossy green head and white collar
• A female mallard is streaked and mottled in shades of brown, buff and black.

Goose

• Geese are a source of protein, calcium, iron and vitamins A and C
• A goose has a long neck, feathered lures, and reticulate tarsi, placing it between a swan and a duck in appearance.
• Geese are raised for meat and eggs
• Geese have increased body fat, especially towards their ends, affecting their ability to fly.
• Geese meat is generally darker and fattier than duck meat

Turkey

• Turkeys contain protein, zinc, iron, potassium, magnesium, calcium, and vitamins B3, B5, B6, and B9.
• Turkeys are native to North America and parts of Southwest Asia and Southeast Europe.
• Turkeys are popularly raised for their meat.
• Turkey eggs aren't usually sold as food.
• Brining a turkey ensures a more flavorful and moist cooked product

Quail

• Quail contain protein, folate, iron, phosphorus, and vitamin B12.
• Raising quails can be a profitable business because quails are small birds that require less feed and space.
• Quail meat is low in fat and rich in iron
• Quails are either raised for consumption or released on game farms for hunting.
• Many countries consider quail meat and eggs a delicacy.
• Quail eggs are used raw or cooked in Japanese cuisine.
• In the Philippines, quail eggs are cooked using pancake-like batter and deep-fried

Pigeon

• Pigeons are rich in protein, Vitamins A, B9, B12, and C, and minerals.
• Pigeons are stout-bodied birds with short necks and short slender bills with a fleshy cere.
• Pigeons bob their heads while walking.
• Pigeons have long wings and powerful flight muscles.
• Pigeons and doves belong to the same family and their primary difference of the two are the size

Pheasant

• Pheasants contain protein, vitamins (A, B9, B12, C) and minerals (Calcium, Iron, Magnesium, Phosphorus and Potassium)
• Pheasants are medium-sized birds typically hunted in the wild for food and sport.
• Pheasants can be raised on farms or in wildlife areas
• In modern day species of Pheasant has been introduced to different countries than where they were origianaly found in East and Southeast Asia
• Peacock and Pheasants belong to the same family but different in size, color and location

Preparation of Poultry

• Slaughter and bleeding involves killing and bleeding the birds
• Head is positioned downward with the use of a funnel to drain the blood easily and cutting jugular veins with a sharp knife is considered most humane
• Scalding requires immersing the bird in hot water at approximately 60 degrees Celsius (140 Fahrenheit) for 45-60 seconds, opening the feather shafts for easier plucking.
• Plucking/defeathering is the stage where the bird's feathers are removed by hand to properly wipe off the bird
• Evisceration is where the internal organs are removed from carcasses during meat processing.
• Deboning is removing bones from various poultry parts (breasts, thighs, legs) to decrease cooking time and increase safety.

Poultry Cuts

• A whole bird is uncut, available fresh or frozen
• Halves are created by cutting the bird in two from front to back
• Breast Quarters include portions of the back and wings.
• Split Breast is a breast quarter without wings, known as a boneless, skinless breast or breast fillet if deboned.
• Whole Wings are chicken wings that have not been cut contains the drumette, the flat, and the wing tip.
• Drumette resembles a small drumstick and is the meatiest part of the wings
• Wing Midsection with Tip is made up of the flat center section and wing tip. (flapper)
• Wing Flat is the section between the drumette and the tip, known as the wing mid-joint.
• Whole Leg is a single, connected piece of chicken meat that includes the thigh and drumstick.
• Thigh is the portion of the leg above the knee joint.
• Drumstick is the lower portion of the leg quarter portion between the knee joint and the hock

Cooking Methods

• Poaching (low heat) slowly cooks food in liquid between 60 to 82 degrees Celsius (140 – 180 degrees Fahrenheit - rarely used for whole birds.
• Simmering (medium heat) gently cooks food in liquid at 82 and 96 degrees Celsius (180 – 205 degrees Fahrenheit)
• Boiling (high heat) cooks food in liquid at highest temperature where the boiling water keeps food from sticking.
• Steaming cooks and provides heat to cook quicker, retains nutrients
• Roasting and Baking occurs when cooking poultry/game birds in the sun with seasoning and adding flavor.
• Broiling is exposing the birds to radiant heat from above until the bird is fully cooked.
• Pan Frying is cooking birds with lite amounts of cooking oil/fat to luibricate the pan for cooking
• Deep Frying process involves submerging a food in extremely hot oil until it reaches safe internal temperature

Market Forms

• Live Poultry is rare to see, check alert/steady, clean vent, clear eyes, no discharge from eyes/nostrils and no injury/bruise when buying
• Fresh Poultry should be bright in color, fresh smell, and moist, firm flesh
• Frozen Poultry can last long periods and should check for freezer/ice burn before use
• Canned Poultry is thermally processed before canning and are convenient, sources of food
• Processed Poultry most of them ready to cook and cut into parts. Should check package/liquid, expire date and make sure it's sealed