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Poultry

Chicken, duck, goose, turkey, guinea fowl, all birds bred for the table are classified as poultry. Fresh or frozen, poultry is available all year round. It is probably the most popular meat in the world as we cannot think of a country where it is not consumed or any kind of cultural restrictions, as it happens with other meats.

Chicken

Chicken is the most popular type of poultry because it is very versatile. Young birds are tender and juicy, perfect for roasting and grilling, whole or in pieces. Older birds make great casseroles cooked with vegetables and herbs.

Choosing chicken can be a little baffling as there is much variety. The guide is number of portions and cost. Each country has its own classification, but the types or chicken to be found in the shops would be, more or less as the summary below.

Poussins - 6-8 weeks old, serve 1-2 people, 1-2 lb weight (450-900 g) - good for grilling.

Broilers - about 12 week old, serve 3-4 people, 2-3 lb (900 g to 1.25 kg) - good for roasting.

Roasters - serve 6-8 people, 4-5 lb weigh (1.3 kg to 2.25 kg) -  good for roasting.

Capons - about 10-12 week old, fed special diet, serve 8-10 people, 6-8 lb (2.5 kg to 3.5 kg) - good for roasting.

Boiling fowls - 18 months or older - good for boiling and casseroles.

Chicken portions - from half a chicken, to drumsticks, breast, thighs, wings, leg joints, and more.- good for grilling, roasting, braising, stewing, stir frying, and more, depending on the joint. Even ground chicken meat is available to make burgers, meatballs, etc.

Giblets - necks and internal edible parts, make an excellent stock or broth.

Chicken livers - fry, braise, or make into a paté.

Latest recommendations are not to wash poultry, as modern kitchens do not have large sinks and there is a risk of cross contamination from waterd droplets splattering over clean dishes and utensils drying by the sink, or just lying around.

Turkey

Larger than chicken, but it can be also found whole or in joints, even ground turkey meat. A 10-12 lb bird (4.5kg to 5.5 kg) will feed 12 people when roasted. The meat is dryier than chicken, so frequent basting is required, as well as protecting the breast with foil, or covering with bacon or lard.

Duck

It has many bones, even a large duck probably will not feed more than 4 people. Duck is a fatty bird, so it will not need brushing with oil or basting while roasting, as long as you prick the skin in a few places to allow its own fat run free.

Duckling -  up to 6 weeks old, seves 2 people, 3-4 lb (1.5 kg to 1.75 kg)

Duck - serves 3-4, 4-6 lb (1.75 kg to 3 kg)

Goose

Goose is full of flavor but it is a fatty bird and the yield is not as good as that of chicken. Found whole or in joints, usually for roasting, although the carcasses and bones can be used for stock and the fat is good for cooking. Geese found on most shops weight 6-12 lb (2.75 kg to 5.5 kg) and will feed 6-12 people. In some places is only available around the holiday period, or to order.

Guinea fowl

Guinew fowl used to be considered a game bird.

These are not large birds. Young birds, good for roasting, will feed 1-2 people, will weight 1-2 lb (500-900 g) and older birds may weight up to 3-4 lb (1.25 kg to 1.6 kg) but these tend to be tough and only good for casseroles.

If you buy a frozen bird, make sure it is completely thawed before cooking, so it can cook evenly. There is a risk of salmonella poisoning from undercooked birds.


Can I eat chicken every day?

Consuming 3.5 ounces of chicken per day is recommended by the DGA Healthy U.S.-Style Eating Pattern guidelines. However, it's important to ensure your diet is diverse and includes other proteins as well to avoid nutrient gaps.

How did chickens evolve?

Humans bred together the tamest red junglefowls, resulting in a new subspecies, Gallus gallus domesticus, commonly known as the chicken. This process marked the evolutionary transition from wild red junglefowls to the modern-day chicken.

What are the 3 types of chicken?

There are three main types of chickens: laying, meat-producing and dual-purpose breeds.

What shouldn't I feed my chickens?

Chickens should never be given spoiled food, leafy vegetation from the nightshade family, raw or dried beans, apple seeds, garlic, onions, avocado pits or skins as these can make them sick or even be fatal.


How to handle and cook chicken and poultry

Roasting poultry

Things to do with leftover chicken