Poultry Classification and Culinary Uses

Poultry consists of various birds like chickens, turkeys, ducks, and pigeons commonly used in culinary practices.
Essential for diverse cooking methods and ingredients across global cuisines.

Chicken: Most widely consumed poultry, raised for meat and eggs.
Baby Chicken (Chick): Aged under 28 days, weighing 400-450 grams. Tender meat used for roasting and grilling.
Spring Chicken: Aged 5-6 weeks, weighing 500-900 grams. Ideal for quick cooking methods due to tenderness.
Broiler Chicken: Mature, 2-3 months old, weighing 700-1100 grams. Tougher meat suited for stews and slow-cooking.
Fowl (Stewing Chicken): Older chickens, weighing 1.6 to 2.7 kg. Best for soups and stocks due to tough meat requiring long cooking times.

Ducks have richer, fattier meat compared to chicken, enhancing flavor.
Broiler Duck: Young, tender, 8 weeks old, weighing 900 grams to 1.8 kg. Commonly roasted or grilled.
Mature Duck: Older, tougher, 6 months old, weighing 1.8 to 4.5 kg. Best for roasting or confit.
Culinary Uses: Duck breast served medium-rare; legs suitable for braising. Duck fat is prized for roasting vegetables.

Goose meat is rich and fatty, perfect for roasting.
Young Goose: Tender, under 6 months, weighing 2.7 to 4.5 kg.
Mature Goose: Tough, over 6 months, weighing 4.5 to 7.3 kg.
Culinary Uses: Roasted whole for festive occasions. Rendered fat used for cooking and enhancing flavors in dishes.

Turkey is leaner than most poultry, often prepared for holidays.
Young Turkey: Softer, tender flesh, 5-6 months old, weighing 3.6 to 10 kg.
Mature Turkey: Tougher flesh, 15 months old, weighing 4.5 to 15 kg.
Culinary Uses: Commonly roasted during Thanksgiving; also used for ground meat, sausages, and sandwiches.

Pigeon, or squab, features dark, tender meat, often enjoyed roasted or grilled.
Considered a delicacy in various cuisines, highlighting its unique taste and texture.