Chicken Again to Get Some Duck
Cut and Processing Meats
Poultry Cuts
refers to the edible flesh, with adhering basic, of any bird that is unremarkably used every bit food. Types of poultry include chickens, ducks, geese, turkey, quail, pheasant. All poultry is processed in a similar manner. It is either cooked whole or segmented in a number of ways depending on how it is to be used.
All segments of small, young poultry can be prepared using dry rut cooking methods. Older birds, once they terminate laying eggs, are butchered and marketed every bit stewing hens or boiling fowl. These birds need moist rut grooming and are platonic for pot pies, stews, and soups. All poultry should be fully cooked to at to the lowest degree 74°C (165°F) to eliminate the presence of salmonella.
A bird tin can be split in one-half lengthwise through the backbones and keel bone, or it can be split up into a front quarter and a hind quarter. The front quarter of the bird contains the breast and wing meats, while the hindquarter contains the legs. Information technology is common to farther pause the poultry into segments.
For maximum yield and precise processing, poultry can be segmented by cutting through the soft natural joints of the bird. The term viii-cut chicken is used to describe a chicken segmented into ii drumsticks, two thighs, and both breasts split in half across the rib os (one one-half may contain the wing). This procedure is always done with the os in. These segments can be candy further to boneless skinless cuts if desired. Figure 29 shows a fully segmented frying chicken, and Table 37 lists the common chicken cuts.
| Cut | Retail Cuts | Restaurant Cuts |
| Chicken breast | Chicken breastbone in | Suprême (chicken chest with wing drumette attached) |
| Chicken chest boneless/skinless | ||
| Chicken chest fillets (or tenders) | ||
| Chicken leg | Craven leg (back attached) | Chicken Ballotine (boneless leg) |
| Chicken drumstick | ||
| Chicken thigh (bone in) | ||
| Chicken thigh (boneless skinless) | ||
| Chicken fly | Chicken wing (whole) | Chicken wings split, tips removed |
| Chicken winglette (or wingette) | ||
| Craven fly drumette | ||
| Chicken wing tip | ||
| Backs and Necks | Chicken backs and necks | Chicken ribs, backs and necks are used for stock |
White Meat Cuts
White or light meat comes from the breast and wings. The chest and wings are generally separated, only a chicken breast with the drumette portion of the wing nonetheless fastened is chosen a . Wings tin be broken downwards into three parts: fly tip, winglette, and wing drumette (Figure thirty).
The chest tin can also be broken down further and the tenderloins () removed. The portion without the tenderloin tin can be split and pounded into a sparse cutlet known as a . Effigy 31 shows the chicken breast whole and with the fillets removed from the bottom portion.
Dark Meat Cuts
The night meat of poultry comes from the legs, which tin can be broken down into two parts: the thigh and the drumstick. In restaurants, you may occasionally discover a boneless leg that has been stuffed, which is chosen a .
Chicken legs are dissever at the genu articulation to dissever the thigh from the drumstick. Drumsticks are usually cooked bone in, while thighs tin exist deboned and skinned to employ in a diverseness of dishes, including slicing or dicing for stir-frys and similar dishes.
Figure 32 shows a whole chicken leg cleaved down into a drumstick and boneless thigh.
Source: https://opentextbc.ca/meatcutting/chapter/poultry-cuts/
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