Facts about Poultry
A Guide to Poultry
HOW TO CUT UP A CHICKEN
This procedure yields the meaty pieces of two drumsticks, two thighs, two wings, and two breast halves and the bony pieces of back, neck, back strip, and two wing tips.
Use a sharp heavy
knife.
- Remove neck and organ meats from cavity.
- Cut skin between thighs and body of bird.
- Grasp a leg of bird in each hand and lift bird, bending its legs back as you lift until hip joints are free.
- Remove drumstick and thigh piece from one side by cutting from back to front as close as possible to bones in back of bird.
- Separate thigh from drumstick by cutting through joint from inside joint.
- Remove wing by cutting on inside of wing just over the joint down and around the joint. (To lay wing flat, cut off wing tip or cut on the inside of the wing joint just deep enough to expose bones.)
- Turn bird over and remove other drumstick and thigh piece, separate them, and remove other wing the same way.
- Divide body by standing bird on neck and cutting through meat from tail to neck along the end of the ribs. Cut along each side of the backbone through rib joints. Pull apart and cut through first joints.
- Place neck and back strip side down on cutting board. Cut through white cartilage at "v" of neck.
- Place breast, skin side down, on cutting board. Cut through white cartilage at "v" of neck.
- Grasp breast firmly in both hands. Bend each side of breast back and push with fingers to snap out breastbone. Cut breast in half lengthwise alongside bone.
- Wash hands as well as cutting board, knife and other utensils thoroughly with soap and hot water.
- Remove wing by cutting on inside of wing just over the joint down and around the joint. (To lay wing flat, cut off wing tip or cut on the inside of the wing joint just deep enough to expose bones.)
SAFE FOOD HANDLING TIPS FOR POULTRY
At our stores, we maintain rigid quality assurance and sanitation procedures to assure that you always receive fresh, wholesome products. To keep food safe at home, it¹s also important that consumers take extra care in handling, preparing and storing fresh foods, especially poultry. Here are some ways to help you be a safe food handler.STORAGE
- After shopping,
get perishables home and into the refrigerator or freezer
as soon as possible.
- Store fresh
poultry in the coldest part of the refrigerator. Freeze
these perishable foods if you¹re not going to use them in
a day or two.
- After cooking,
transfer food to shallow containers. You don't have to let
food cool before refrigerating. Leftovers should be refrigerated
or frozen immediately.
- Don't leave
perishable foods out of the refrigerator for more than two
hours. Keep hot foods hot (140o
F. or above) and cold foods cold (40o
F. or below).
- Thawing: never
thaw frozen poultry on a kitchen counter. Room temperature
will promote the growth of bacteria on the outside of the
product even while the product remains frozen inside. Thaw
in the refrigerator or use the defrost setting of your microwave.
HANDLING/PREPARATION
- Wash hands thoroughly
with hot soapy water before and after handling any poultry.
- Bacteria can
"loiter" in the towels, cloths and sponges you reuse, so
keep them clean. Do not reuse a dishcloth or sponge used
to clean up poultry juices without washing it first. Replace
sponges frequently.
- Bacteria present
in raw products can get into other foods if you're not careful.
So, after handling the raw products and before continuing
food preparation, wash everything you've used including
dishes, knives, cutting boards and your hands with hot,
soapy water.
- Don't be tempted
to use the same plate that held raw products for serving
cooked products. Raw juices can contaminate the cooked food.
For instance, when grilling outdoors, use separate plates
for carrying raw and cooked meats.
- Non-porous cutting
boards like plastic are recommended over wooden ones because
wood can absorb juices, especially from raw products.
- Wash out the
sink thoroughly if you've used it for soaking chicken.
COOKING
- Cook poultry
thoroughly. Poultry should be cooked to 185o
F. We recommend using a cooking thermometer.
- Don't interrupt
cooking time. Partial cooking may encourage bacterial growth.
- Reheat leftovers
thoroughly to at least 165o
F. Bring gravies and soups to a boil for one minute before
serving.
- Stuffed poultry
must be treated with special care. Bacteria from raw poultry
can grow in the stuffing. We, therefore, recommend that
stuffing be cooked in a separate dish. If you do stuff the
bird, to prevent bacterial growth, stuff right before cooking.
Stuff loosely (no more than 2/3 full).
The center of the stuffing should reach 165o
F. and the center of the thigh should reach 180o
F. Remove stuffing immediately after cooking.
- Allow frozen
food more time to cook, generally 11/2
times the period required for food that has been thawed.
- When using the
microwave, carefully observe your cookbook's standing time.
After standing time, check poultry in several spots with
a meat thermometer to be sure it has reached the proper
internal temperature throughout.
Temperature of Food for Control of Bacteria
| oF | 212o |
|
Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased. |
| 165o | Warming temperatures prevent growth but allow survival of some bacteria. |
| 140o | DANGER ZONE. Temperatures in this zone allow for rapid growth of bacteria and production of toxins by some bacteria which cause food borne illness. |
| 40o | Cold temperatures permit slow growth of some bacteria that cause spoilage. |
| 32o | Freezing temperatures stop growth of bacteria, but may allow bacteria to survive. |
|
|
POULTRY
NUTRITIONAL FACTS |
||||||||
|
Key
White Column = 1/8" fat trim |
Calories
|
Calories |
Total
Fat
|
Satrated
Fat
|
||||
| Shaded
Column = trimmed of visible fat |
||||||||
| CHICKEN, 3 oz. cooked serving |
g
|
g
|
||||||
| Whole*, roasted |
200
|
130
|
100
|
35
|
12
|
4
|
3
|
1
|
| Breast, baked |
170
|
120
|
60
|
15
|
7
|
1.5
|
2
|
.5
|
| Wing, baked |
250
|
150
|
150
|
50
|
17
|
6
|
5
|
1.5
|
| Drumstick, baked |
180
|
130
|
90
|
35
|
9
|
4
|
3
|
1
|
| Thigh, baked |
210
|
150
|
120
|
60
|
13
|
7
|
4
|
2
|
| TURKEY, 3 oz. cooked serving |
g
|
g
|
||||||
| Whole*, roasted |
180
|
130
|
70
|
25
|
8
|
3
|
2
|
1
|
| Breast, baked |
160
|
120
|
60
|
10
|
6
|
1
|
2
|
0
|
| Wing, baked |
200
|
140
|
100
|
25
|
11
|
3
|
3
|
1
|
| Drumstick, baked |
170
|
140
|
70
|
40
|
8
|
4
|
2
|
1
|
| Thigh, baked |
160
|
140
|
60
|
40
|
7
|
5
|
2
|
1.5
|
|
POULTRY
NUTRITIONAL FACTS
|
||||||||
|
Key
White Column = 1/8" fat trim |
Cholesterol
|
Sodium |
Protein
|
Iron
|
||||
| Shaded
Column = trimmed of visible fat |
||||||||
| CHICKEN, 3 oz. cooked serving |
mg
|
mg
|
g
|
%DV
|
||||
| Whole*, roasted |
75
|
75
|
75
|
75
|
23
|
23
|
6
|
6
|
| Breast, baked |
70
|
70
|
60
|
65
|
25
|
24
|
6
|
4
|
| Wing, baked |
70
|
70
|
70
|
80
|
23
|
23
|
6
|
6
|
| Drumstick, baked |
75
|
80
|
75
|
80
|
23
|
23
|
6
|
6
|
| Thigh, baked |
80
|
80
|
80
|
70
|
21
|
21
|
6
|
6
|
| TURKEY, 3 oz. cooked serving |
mg
|
mg
|
g
|
%DV
|
||||
| Whole*, roasted |
70
|
65
|
60
|
60
|
24
|
25
|
8
|
8
|
| Breast, baked |
65
|
55
|
55
|
45
|
24
|
26
|
6
|
8
|
| Wing, baked |
70
|
60
|
50
|
75
|
23
|
26
|
6
|
8
|
| Drumstick, baked |
70
|
65
|
75
|
80
|
23
|
24
|
10
|
15
|
| Thigh, baked |
70
|
65
|
70
|
70
|
22
|
23
|
10
|
15
|
