Poultry and Specialty Poultry

However, in cooking terminology, the term "poultry" refers specifically to the flesh of a chicken or a hen. Other types of birds are named individually in each recipe, such as Turkey with Chestnut Stuffing or Duck à l’orange…

Poultry is raised for its succulent, lean flesh and for its great versatility. However, there are certain kinds of poultry that have been used for a very long time for specific culinary purposes only. The liver of certain types of duck or geese is turned into duck liver paté or foie gras. Other types of duck are raised and sold for filet of duck breast or duck legs, while the hen is only raised to provide eggs.

Undoubtedly, chicken is the most popular of all poultry because it is economical to produce, tastes good, and can be prepared many different ways.

If all poultry were cooked the same way, the differences would still be quite distinctive. The texture and colour of the flesh vary. The chicken and Cornish hen have lean, white flesh; the turkey’s flesh is drier while the guinea fowl and duck have a muskier taste. In spite of these differences, there are certain techniques that can be used for all types of poultry. The following section will provide you with the tricks of the poultry trade.

Much like the term ‘’poultry’’ referring to chicken, the word "egg" refers specifically to the egg of the hen. When mentioning other types of eggs, the species is also named, such as quail egg or goose egg. We offer you a description of each type of poultry followed by a section on the egg it produces and the way to cook it. All that’s left to say is cock-a-doodle-do!

Your METRO butcher is pleased to share his secrets for the best methods of cooking poultry to perfection, the spices that heighten the taste of poultry meat, the different cuts and the best ways to prepare them, the quantities to purchase and of course, the nutritional value and storage life of poultry.

Organic poultry
Poultry sold under the name ‘organic’ must be raised to specific standards. At every stage of their lives, the chickens are fed certified organic seed, preferably whole or ground, free of pesticides, artificial fertilizer or animal meal. Artificial colour, flavour or synthetic additives do not enter into their diet.

Grain-Fed Chicken
Chicken sold on the market with this name is fed a blend of barley and several other types of grain. All chickens are largely fed grain and cereal by-products of some sort, protein-rich seeds such as canola and soy. Therefore it can be said that all chickens are grain fed. The title ‘grain fed’ does not infer any specific raising practice or dietary regime for the poultry.

From your METRO butcher’s counter to your table
Chicken is available both frozen and fresh. In either case, select a plump bird with smooth, supple skin having no bruises or marks, and of uniform colour.

The flesh should be firm to the touch and have a fresh odour. The wing should be supple when moved. Fresh chicken should have slightly shiny-looking skin, but not wet as this would indicate that the bird had been previously frozen. If you buy a frozen bird, ensure that the wrapping is intact and that there is no trace of crystals, ice or discolouration which indicates freezer burn.

When buying an entire bird, calculate 450 grams (one pound) per person. If buying a roasting chicken, 450 grams (one pound) serves three to four persons. If selecting boneless cuts of chicken, calculate 150 grams per portion.

Portions Chart

450 grams per person	For whole chicken
150 grams per person	For cuts

Salmonella and poultry
The risk of salmonella poisoning is a serious concern when preparing chicken. Be vigilant at all stages of the cooking process to avoid creating an environment conducive to salmonella.

• Once purchased, chicken, either fresh or frozen, should be quickly stored in your refrigerator or freezer,
• Keep your working area limited to a small space when handling chicken in order to reduce the risk of contamination.
• Upon arrival at your home, remove the chicken from its wrapping and rewrap it in wax paper or aluminum foil before placing in the refrigerator.
• Remove the giblets and keep separate.
• Make sure that the juice from the chicken does not seep onto other foods as this may lead to salmonella contamination.
• Ensure that the chicken is completely thawed before cooking. Once thawed, it should be cooked within 48 hours.
• Always wash all your work surfaces and utensils well after handling chicken. Your hands should also be washed both before and after handling it.
• Never cook chicken at low temperature. It must, as quickly as possible, reach an internal temperature of 82° C (180° F) for a whole chicken and 77° C (170° F) for chicken pieces in order to destroy the salmonella bacteria.
• Cook chicken until its juices run clear when pricked with a fork.
• Never leave a fresh or cooked chicken at room temperature for more than one hour.
• If stuffing a chicken, do so just before placing in the oven.