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Slaughtering and Bleeding

not fed in one day to easily remove entrails

Slaughtering and Bleeding

slitting in jugular veins in 2 to 3 minutes

Scalding

Preparing hot water (60*) for 30 to 60 seconds

De-feathering

Removal of feathers. It is cleaned thoroughly

Evisceration

Slitting the abdominal cavity, then removed the entrails.

Live Poultry

pick those that are alert, healthy, and well-feathered

Whole Poultry

all parts intact but not alive

Dressed Poultry

a dead bird that has been blended and defeathered

Drawn Poultry

entrails are removed and cleaned (also dead)

Poultry Cuts

parts of a chicken that are cut and packed, then sold frozen or fresh

Frozen

whole or chicken parts that are packed and frozen

Ready-to-cook

can be sold whole, split in halves, quartered without backbone

Precooked

breaded chicken nuggets, breaded chicken, fillet, chicken roll, chicken Kiev, and chicken relleno.

Broiler

also called fryer, 9-12 weeks of age, tender meat.

Roaster

3-5 months, tender, soft, pliable skin and flexible bone cartilage.

Capon

male chicken, 8 months, tender.

Hen or Stewing Chicken

mature female, more than 10 months, less tender, has breastbone tip.

Stag

male chicken, under 10 months, tough, dark flesh, hard breastbone, coarse skin

Rooster

also known as cock, mature male, (same features as stag)

Jumbo broiler

extra-large broiler, similar to a turkey

the rules of Frozen

First In First Out

Filleting

Cut through the breast and remove skins

Deboning

removing all the bones of the chicken

Marinating

soaking in calamansi, lemon juice and soy sauce for 30 minutes.

Stuffing

Put all the ingredients like sweet ham, white onions, ground pork, and many more.

Trussing

commonly applied in roasting whole chickens by tying the chicken and putting stuffed like lemon grass to remove malansa taste.

Moist Heat method

using water or other liquid as a medium

Dry heat method

ideal for young poultry with tender meats like barbeque and roasting.