Poultry


• Poultry includes birds such as chicken, duck, turkeys and geese. Edible wild birds, e.g. pheasant and grouse, are called game.


• Chicken is the most common poultry. It is available fresh or frozen, whole, jointed or filleted.


Nutritive value of poultry • Poultry is a good source of high biological value protein that is easily digested. • The amount of fat varies depending on the type and age of bird. Chicken fillets are low in fat while duck breast has a higher fat content.


• There are no carbohydrates present so serve with starchy foods. • Contains B-group vitamins but fewer than in red meat. • Contains less iron than red meat, and has traces of calcium and phosphorus. • Contains a large amount of water. The amount varies depending on the fat content.


Dietetic value of poultry • Poultry is a relatively inexpensive but tasty meat. • The protein is easy to digest so it is useful in the diets of children, older people and convalescents.


• Poultry has a lower fat content than red meat, so it is a good alternative for those following low-calorie and low-cholesterol diets.


• Poultry adds variety to the diet. It can be combined with a variety of ingredients to produce a range of dishes.


• It is important to consider the cooking method and the recipe used, as the fat content could be significantly increased.


Guidelines for buying poultry • Buy from a reliable source. • If pre-packed, always check the ‘use by’ or ‘best before’ label. • Check for signs of freshness, i.e. avoid poultry with a bad smell, poor colour and blemishes on the skin.


• Chicken breasts should be firm and plump. • Frozen poultry should be frozen solid, with undamaged packaging.


Guidelines for storing poultry • Frozen poultry should be stored in a freezer as soon as possible after purchase. • Fresh poultry should be stored on a clean plate, covered, put on a lower shelf in the refrigerator and used as soon as possible.


• Do not leave poultry in the car or lying on a kitchen work surface (why?). • Defrost thoroughly before cooking to avoid food poisoning. • Remove giblets when thawed. Never refreeze a thawed chicken (why?).


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Chapter 15: Meat, Poultry, Fish, Eggs, Beans and Nuts Group


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