What Makes a Good Piece of Poultry?
Whole Chicken
Chicken Breast
Chicken Thigh
Chicken Leg Meat
Chicken Leg
Chicken Drumsticks
Wing
Chicken Feet
Turkey Drumstick
Turkey Wing
Quail
Colour
Raw poultry can vary from a blueish-white to yellow. All of these colours are normal and are influenced by the breed of the animal, the amount of exercise it gets, age and diet. Younger poultry has less fat under the skin which can cause the bluish colour, yellow skin could mean the result of a special feed.
Raw poultry can vary from a blueish-white to yellow. All of these colours are normal and are influenced by the breed of the animal, the amount of exercise it gets, age and diet. Younger poultry has less fat under the skin which can cause the bluish colour, yellow skin could mean the result of a special feed.
Chicken Classifications
Broiler-fryer:
Can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. The more flavourful roasters have more fat and usually range between 2 1/2 and 5 pounds and can be up to 8 months old.
Stewing chickens:
Usually range from 10 to 18 months and weigh from 3 to 6 pounds . They are more flavorful but less tender.
Broiler-fryer:
Can weigh up to 3 1/2 pounds and is usually around 2 1/2 months old. The more flavourful roasters have more fat and usually range between 2 1/2 and 5 pounds and can be up to 8 months old.
Stewing chickens:
Usually range from 10 to 18 months and weigh from 3 to 6 pounds . They are more flavorful but less tender.
Free-range chickens:
These are the poultry world's elite. Free-range chickens average 4 1/2 pounds and are usually 10 to 12 weeks old. Each range chicken has double the space of mass-produced birds, plus freedom to roam outdoors. They are also fed a special diet free of antibiotics, animal byproducts, hormones and growth enhancers. The special diet and freedom is thought to give them a more "chicken" taste.