Ch. 18 Poultry

Collective ferm for domesticated birds bred for eating. Include: chickens, ducks, geese, guineas, pigeons, and turkies.

light and dark meat. older bird less tender.

dark meat only. marge amounts of fat.

only dark meat and very fatty skin.

light and dark meat. flavor similar to pheasant. tender enough to sautee. little fat

(squab) dark, tender beat. sauteeing, broiling, or roasting. Very little fat, benefits from barding.

light and dark meat. small amount of fat.

flightless birds with small wings and flat breastbones. (emu, ostrich, rhea) Classified as red meat. Beef like flavor but alittle sweeter.

enlarged liver of duck or goose. Produced by fattening birds by force feeding them. Can be grilled, roasted, sauteed or made into pates or terrines.

• 1) french term for cooking to the ideal degree of doneness
• 2) when applied to meat, refers to cooking to medium rare.