Lesson 3

poultry

includes chicken, turkeys, and domestically raised ducks

chicken

domestic fowl raised for it’s flesh, eggs, and feathers

ducks

should be no more than 6 months old and weigh 3-7 pounds

wild duck

has more of a “gamey” flavor

goose

large, web footed, wild or domestic bird

turkey

wild game bird

quail

small plump game bird

broiler or fryer

young chicken

roaster

usually 5-6 months of age

capon

surgically desexed male chicken; under 8 months

stag

male chicken; under 10 months

hen or stewing chicken

mature female chicken; more than 10 months

cock or rooster

mature male chicken

jumbo broiler

large chicken

live poultry

has clear eyes

whole poultry

slaughtered birds

dressed poultry

visceral organs are removed; most available

ready to took

dressed birds may be cut up

poultry parts

several pieces of a single poultry

poultry meat

consists of dark and white muscles

drawn poultry

dressed poultry that have been chilled

choice of cuts

packed in a box or plastic

whole

all parts in tact

halves

split in half

breast

entire breast of chicken

breast quarter

little more than one quarter

breast halves

split breast

whole chicken wing

all white meat portion

drumette

wing that is connected to the body of the bird

wingette

flat wing tip

leg

consists of 2 parts: thigh and drumstick

thigh

top portion of the leg

drumstick

bottom portion of the leg

giblets

consists of neck, liver, heart, and glizzard