POULTRY COOKERY

POULTRY
Poultry refers to the edible flesh, with adhering
bones, of any bird that is commonly used as
food. Types of poultry include chickens, ducks,
geese, turkey, quail, pheasant. All poultry is
processed in a similar manner. It is either cooked
whole or segmented in a number of ways
depending on how it is to be used.

Poultry is the collective term for domesticated

birds bred for eating. (Pheasant, quail, partridge
are considered game birds, not poultry).
 POULTRY
TERMINOLOGIE
S
Aves (Avian)
Class of birds pertaining to all species of birds including domestic fowl.
Axial Feather
Also called as index feather. A short feather in the middle of wing., separating primary feathers from
secondary ones.
Auto-sexing
Sex differentiation at day-old age on the basis of some visual characters such as colour of down
(fluff), early feathering, etc.
Battery
This is the shelter for most of commercial egg type birds in the form of small compartments of wire
netting arranged one above the other in vertical configurationin2-4 tiers.
Balanced
A term that is applied to the ration or feed containing all the known essential nutrients in proper
proportions based on the recommendations of recognised authorities (BIS, 1992), in the field of
animal nutrition for a given set of physiological requirements of animals.
Brooder
An appliance to supply artifical heat to young ones of poultry from day-old to till warmth is required
is known as brooder.
BloodSpots
The common faultsinthe contents of egg frequently noticed among the eggs of pullets coming into
lay in the form of blood clots. The clot may be attached to vitelline membrane of yolk, to chalazae or
to the albumen clue to small haemorrhage of blood vessel during transit of egg contents, down of
the oviduct. They look pinkish while candling.
Broiler
Itis also called as frier, which is young chicken of either sex, usually 6 to 7 weeks of age (40-45 days),
weighing 1.25 to 1.40 kg; that is tender meated with soft, pliable, smooth textured skin and flexible
breast bone. Broiler is suitable for broiling or frying,
Broiling
Cooking by applying direct heat with burning of charcoal or cooking in oven, it is also called as
grilling.
Brooding
Rearing of baby chicks with careful management from day-old up to warmth is required, usually 3 to
4 weeks in broilers and 6/7 weeks in layer type chicks is known as brooding.
Candling
The visual examination of egg by holding it in between the eye and source of light to test internal
quality and freshness of egg.
Candler
The appliance used for candling is known as candler. This is a small box fitted with little bulb
illuminating rays of light through a focal point.
Cannibalism
It is a vice (bad habit) which may occur in chicken of all ages. It includes feather plucking; vent, head,
wing, intestine and toe picking. Causing injuries to comb and wattle due to infighting, egg eating is
also one type of cannibalism.
Capon
Castrated male chicken usually under 8 months of age, that grows for longer period than cockerel,
good for table purpose as the flesh has better flavour, finer texture and is more tender.
Clutch
A term expressing sequence of egg laying, i.e. number of eggs laid on consecutive days
without gap. Length of clutch determines the productivity of bird.
Cage
The wirenetting shelter of bird in the form of compartment with attached feeder and
waterer from outside, having different designs for various types and age group of birds,
can be hanged to roof or fitted on stands on floor.
Chicken
The domestic fowl (Callus domesficus) usually reared as a farm bird kept for commercial
purpose includes improved exotic breeds and desi fowls also.
Chick
The young one of chicken is called as chick.Cock
It is a mature male chicken with coarse skin, toughened and darkened meat along with
hardened chest bone.
Cockerel
A young male fowl less than a-year-old, meat of which is comparatively better than cock
in respect of its texture, consistency, tenderness, chest bone structure, etc.
Culling
Separation and removal of unproductive or otherwise undesired birds from the flock
which are untrue to its type, judged on productive and physical characteristics.
Debeaking
Removal of 1/2 to 1/3rd portion of upper mandible of beak and trimming of lower one in
birds is called as debealdng.
Dubbing
The process of removal or trimming of comb and wattles is known as dubbing.
Down(Ruff)
Initial hairy covering of baby chicks or poults, etc. is called down. Similarly, the fluffy part
of feather below web and small tufts (hair) sometimes seen as faults on shank and toes of
clean legged breeds,
Drumstick
Tibio-fibula of birds prepared for table purpose. Well-fleshed drumsticks is an important
point for selection of breeders in broilers.
Egg
The reproductive body produced by female of birds, more or less oval in shape, enclosed
in hard calcareous shell within which embryo develops on fertilisation, containing
nutrients for development of embryo.
Fowl
A live mature chicken, a term usually used for cocks, hens, cockerels and pullets.
Franchise(Hatchery)
An aggrement between hatchery and breeding organisation of poultry, where the former
sells commercial day-old of branded stock of parent organisation.
Giblet
The edible viscera of bird comprising liver, heart and gizzard. Grower
Growing bird of layer type chicken between age group of 9 to 20 weeks.
Hatch
The young ones of poultry in incubator just borned out of eggs or under broody hen.
Hair Cracks
Fine cracks of hair size in egg shell that can only be seen with the help of candling
when eggs are fresh may develop due to thin shells, rough handling, etc.
Hen
Mature female chicken usually more than 11 to 12 months, with meat comparatively
less tender than roaster having non-flexible chest bone.
Hatching
The act of coming forth (out) young one from egg is known as hatching.
Incubation
Warming of eggs at certain temperature with specified humidity, ventilation and
turning is called as incubation.
Incubation Period
The duration between setting of egg for incubation and hatching. Layer
The adult female chicken reared for producing eggs for domestic consumption.
Management
The human factor in the production process which delimits production, accumulates
information on their solution, analyses information, takes decisions, acts on them and
bears responsibilities for action.
Milking
Collection of semen in poultry by applying external massage to testes. Moulting
The natural and normal physiological process of shedding of old feathers and growing
new ones annually in poultry.
Offal
Literally means waste, and usually means, the non-edible parts of gut not sold as giblets
plus the head and feet.
Ornithology
The study_ of science of birds other than poultry is known as ornithology.
Poultry
The domesticated species of birds reared for eggs, meat, feathers, etc. includes chicken,
ducks, turkey, quail, geese, guinea fowl, etc.
Primary Feathers
Feathers of wings used for flying but not visible when bird is at rest or wings are closed.
Poult
Young one of turkey is known as poult.Pure Lines
A line the individual members of which are genetically pure as a result of continued inbreeding for
long time (10-12 generations and more) or with self-fertilisation as the same type as itself.
Random Samples Tests
An independent guide for testing performance of poultry birds under identical conditions by
collecting eggs randomly from breeder flocks and testing the progeny.
Roaster
A young chicken usually 3 to 5 months of age of either sex that is tender meated with soft, pliable,
smooth textured skin with breast bone may be somewhat less flexible than broiler.
Roost(Perch)
A resting place of fowl at a height usually wooden slats or GI pipes, 5 cm 2, round at the top and flat
at the bottom, placed horizontally at length-wise sides of house to satisfy birds natural instinct to sit
at higher place. The perch space recommended per bird is 20-25 cm and perches should be placed
at a distance of 35-40 cm apart.
Rooster
See cock.
Sexing
Separation of males and females from group of individuals.
Sexed Chicks
Chicks among which males and females have been separated. Straight Run Chicks
Chicks among which sexing is not carried out. Usually broiler chicks are straight run chicks.
Sexing Error
Number of males designated as females during sexing due to faulty
sexing.
Spent Hen
A hen who have completed her production life. Usually 1st laying cycle
is completed at 72 weeks in layers.
Secondary Feathers
Large (quill) feathers of wing which are not used for flying but visible
when wings are closed.

Terminology of Ducks
Bill Beak
Web The flat skin between three front toes in all water fowls
Duck Specifically female
Drake Specifically male
Duckling Young one of duck
Drakelet A current season male duck.
MARRKET
FORMS OF
POULTRY
 POULTRY
PROPER
HANDLING
 Storing Poultry
Poultry is highly perishable and particularly
susceptible to contamination
by salmonella bacteria. It is critical that poultry be
stored at the correct temperatures. Fresh poultry
should be
stored on ice or at 32-34 degrees. Frozen poultry
should be
kept at 0 degrees. Poultry should be thawed slowly
under refrigeration.

Never cook poultry that is still partially frozen.

Never cook poultry that is still partially frozen It will
be impossible
 Sanitation and Cross- Sanitation and
CrossContamination
Make sure all work surfaces, cutting boards,
knives, hands and other equipment used to
prepare poultry are clean and sanitary. Be careful
that juices and trimmings do not come in contact
with other foods. Anything coming in contact with
raw poultry should be cleaned and sanitized before
it comes in contact with other food. Cooked foods
should never be placed in containers that were
used to hold raw product. Kitchen towels used to
clean up should be washed. Sanitize with 100ppm
bleach solution
 Poor catching and handling can easily lead to ducks and
geese becoming lame, therefore they should never be
carried by the legs.
Ducks should be handled by placing one hand on each side
of the body, over the wings, and lifting the bird. L
Geese should be handled by placing one arm around the
body and lifting the bird under the armpit, whilst the other
hand carefully holds onto the neck. l
Adult geese may also be caught and carried by both shoulder
joints.
Ducks and geese must not be lifted, held suspended or
carried by the neck unless, at the same time, the breast of
the bird is fully supported as well. Care must be taken to
ensure the birds windpipe is not obstructed when lifting it by
the neck. l Ducks and geese should be lowered gently into
the transport containers onto their feet and allowed to regain
POULTRY
CUTS
Drumstick
The drumstick is a firm favourite for barbecuing or
frying, either in batter or rolled in bread crumbs.
Drumsticks are very good value too.

Wing

Wings do not supply very much meat, but are ideal

and very popular party or finger food. They can be
fried, roast or barbecued, with or without a
marinade or glaze.
Thigh
The thigh is suitable for casseroling and other
slow-cooking methods. Thigh meat has a lot of
flavour, and is often the cut recommended for curry
or oriental dishes.

Leg
This comprises of the drumstick and thigh. Large
pieces with bones, such as this, are suitable for
slow-cooking, such as casseroling or poaching.
They can also be roast, and some people use the
roast legs to make home made soup or stock.
Breast or Fillet
The tender white meat of the breast is the most
popular part of the chicken. It is available either
on the bone, or as a fillet. Chicken breast can be
simply cooked in butter or can be stuffed,
coated or wrapped for extra flavour. It is an
extremely versatile cut.
 POULTRY
DISHES/ RECIPE
 GRILLED WILD DUCK BREAST
INGRIDIENTS:
1/4 cup Worcestershire sauce
2 tablespoons olive oil
1/2 teaspoon hot sauce
2 tablespoons minced garlic
1/4 teaspoon black pepper
8 skinned, boned duck breast halves
DIRECTION
PREP COOK READY
S: IN
15 m 10 m 55 m
1. Stir together the Worcestershire
sauce, olive oil, hot sauce, garlic, and
pepper. Add the duck breasts, and
toss well to coat. Cover, and marinate
in the refrigerator for at least 30
minutes to overnight.
2. Preheat a grill for medium-high heat.
3. Grill the duck to desired doneness,
about 5 minutes per side for medium-
well, depending on the size of the
breast, and the temperature of the
grill.
DUCK WITH HONEY, SOY AND
GINGER INGRIDIEN
2 duck breast TS:
halves
1 pinch salt
1 pinch cayenne pepper
1 pinch ground black pepper
1/2 cup chicken stock
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon grated fresh
ginger
1 tablespoon tomato sauce
1 pinch chili powder
1 teaspoon lime juice
 DIRECTION DUCK WITH HONEY,
SOY AND GINGER
PREP
S:
COOK READY
IN
10 m 30 m 40 m
1. Preheat oven to 400 degrees F (200 degrees C).
2. Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just
barely to the meat. Rub the skin with salt, cayenne, and black pepper.
3. Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side
down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully
discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1
minute.
4. Place the skillet into the preheated oven and roast until the internal temperature of the thickest
part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach
desired doneness.
5. Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess
fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili
powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook
until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving
plates, and pour the sauce over the top.
ROASTED DUCK WITH APPLE
DRESSING
INGRIDIENT
S medium bowl, combine with apple and cornbread
1 (4 pound) whole duck salt and
pepper to taste
1 teaspoon poultry seasoning
1/2 tablespoon butter
3 tablespoons chopped onion
5 stalks celery, chopped
3 cups peeled, cored and chopped
apple
3 cups cornbread crumbs
1 tablespoon olive oil
DIRECTIONS
:
PREP COOK READY
IN
10 m 1hr 20 1hr 30
1. Rinse duck and pat dry; rubmwith salt,mpepper, and
poultry seasoning.
2. Melt butter in a small skillet over medium heat.
Saute onion and celery in butter until tender. In a
crumbs. Mix together to make dressing (if
necessary, add a little water to moisten).
3. Preheat oven to 350 degrees F (175 degrees C).
4. Fill the duck's cavity with dressing, and sew shut
with kitchen twine. Rub outside of bird lightly
with olive oil, and place in a shallow roasting pan
or 9x13 inch baking dish.
5. Bake in preheated oven for 60 to 80 minutes, or
until internal temperature reaches 180 degrees F
(80 degrees C.)