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A name that refers to birds raised domestically for the purpose of human consumption, such as chicken, turkey, duck, goose, Rock Cornish hen, and pheasant. The meat of poultry is high in nutritional value and if the skin is removed prior to consuming, it is low in saturated fat as well. The light meat from the breast area tends to be lower in fat than darker meat from the thighs and drumsticks.
Poultry can be cooked with almost any cooking method, but the age of the bird often determines the best method to use. The youngest birds are the most tender and are best when cooked with dry heat cooking methods, such as roasting, frying, grilling, and broiling. The meat of older birds is much tougher and usually requires moist heat cooking methods, such as steaming, boiling, stewing, and braising, to tenderize the meat.
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USDA Nutrition Facts |
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| Serving Size 1 patty (4 oz, raw) (yield after cooking) |
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| Calories 235 |
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| Protein 27g |
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| Total Fat 13g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 270mg |
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| Sodium 107mg |
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| Cholesterol 102mg |
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| Serving Size 1 lb |
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| Calories 149 |
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| Protein 17g |
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| Total Fat 8g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 233mg |
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| Sodium 94mg |
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| Cholesterol 79mg |
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| Serving Size 0.5 lb |
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| Calories 243 |
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| Protein 14g |
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| Total Fat 19g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 104mg |
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| Sodium 40mg |
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| Cholesterol 143mg |
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Poultry term - Related Content |
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| A spice that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods. A typical mixture of herbs often used in ... |
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| A tool or kitchen utensil used to cut, break or trim tougher textured food items. The skin or bones of poultry are typical examples of hard to cut parts of food being prepared. ... |
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| A kitchen utensil that is used to lift large whole birds, such as turkeys, geese, and chickens from a hot roasting pan onto a carving block or serving platter. One variety of ... |
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| A method to prepare fully cooked poultry that has the skin removed so the meat can first be pulled off the bones and then pulled into shreds. Shredded chicken and shredded turkey ... |
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Poultry cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing poultry, use the chart below as a ... |
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| Trussing poultry is important if you want the bird to hold its shape while serving, however, remember that it does prevent uneven cooking. Always check the temperature of the inner thigh on a trussed bird to make sure that the proper internal temperature of 175°F has been met. |
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| Grilling Tips for Poultry
Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is
essential to creating a perfect grilled entrée. ... |
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Direct
Indirect
Understanding the two most popular grilling styles, Direct and Indirect, is essential for creating a perfect grilled entrée. There are instances ... |
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| Use as a rub, a stuffing seasoning or a seasoning for various foods, it combines a tasty blend of herbs that enhance the flavors in poultry, meats and bread dressings. |
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| An herb blend with a seasoned flavor for a variety of poultry, stuffings, and meat dishes. |
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| A light and creamy sauce to baste and then top poultry and upland game. |
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