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How to Select and Cook Poultry

Poultry is dead sexy. Versatile and delicious.

Chicken, turkey, cornish game hens, and duck. Hormone free, free-range organic chicken is the best way to go if you can afford it. It's better in flavor and much healthier for you. Fresh is best even when you have to get a turkey. The age of the poultry determines your cooking method.

 

Type                                      Age/ Size                       Characteristic            Cooking Method

Chicken, pousin

Under 6 weeks

1 lb

Very tender

Broil, grill, roast, sauté

Chicken, rock Cornish game hen

4-5 weeks

1-1 1/2 lbs

Very tender

Broil, grill, roast, sauté

Chicken, broiler

7-9 weeks

11/2 lbs � 2 lbs

Very tender

Broil, grill, roast, sauté

Chicken, fryer

9-12 weeks

3-4 lbs

Very tender

Broil, grill, fry, roast

Chicken, roaster

10-20 weeks

Over 5 lbs

Very tender

Braise, fry, roast, stew

Chicken, capon (don�t eat this�it�s a castrated male)

 

 

 

Turkey, young hen or Tom

14-22 weeks

7 � 25 + lbs

Very tender

Roast

Turkey, yearling

Fully mature over 15 months

12-15 +

Very tender

Roast

Duckling

8-16 weeks 2-6 lbs

Tender

Roast

Young Goose

Over 6 month, 4-14 lbs

Tender

Roast

Pheasant

6 weeks, 2-3lbs

Tender

Braise, roast

Squab

Under 6 weeks, under 1 pound

Light, tender meat

Broil, grill, roast, sauté

 

Cooking / Serving Temperatures

 

 

POULTRY

 

Chicken and Duck

165º F to 170º F

75º C to  80º C

Cook until juices run clear

Turkey

NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. And covered with tinfoil during that time the temperature can rise 30 degrees.

165º F to 170º F

75º C to 80º C

Cook until juices run clear and legs move apart easily.

 







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