Poultry consists of domesticated birds kept by humans for the purpose of collecting their eggs, or bred for the table, includes chicken, turkey, pigeon, goose and duck.
It is a very good source of vitamins, niacin, thiamine and riboflavin, it is also contains amino acids.
Duck, goose, turkey and squab has a high fat content than the chicken.
a. Pullet – “baby chicken”, its weight is at most 1lb; good for grilling and roasting.
b. Broiler –weighing 2lbs and about 6-10 weeks old.
c. Fryer – 6 weeks old, its weight is about 2- ½ lbs.
d. Roaster – 8 weeks old, it is about 3.4lbs and its size is good for a family
e. Broiler fowl – old bird that lay hen. 6lbs and about 8 months old. Good for stews or casseroles.
f. Capon – surgically unsexed male chicken with smooth-textured skin and tendered meat.
g. Stag – a male chicken with coarse skin, with dark and tough meat.
h. Cock / roaster – a mature male chicken coarse skin, with dark and tough meat.
a. Broiler duckling or fryer duckling – it is a young duck, about below 8-week-old with soft bill and windpipe and its meat is tender.
b. Roaster duckling – also a young duck below 16-week-old, with tender meat.
c. Mature duck or old duck – it is about 6-month-old, tough meat, has hard bill and windpipe.
a. Fryer-roaster – a young immature turkey; its weight is about 4-5lbs, with tender meat.
b. Young hen – it is a female turkey, weighs 8lbs and has tender meat.
c. Young tom – it is a young male turkey, weighs 12lbs+ and also has a tender meat.
d. Yearling hen – it is fully matured female turkey.
e. Yearling tom – it is fully matured male turkey.
f. Old turkey – it is mature male / female turkey, its skin is tough and coarse.
a. Squab – it is a young immature pigeon with extra tender meat.
b. Pigeon – it is a mature pigeon, has rough flesh and coarse skin.
a. Gosling – it is a young goose, 6month old and below.
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Category: Tips in Cooking