POULTRY AND GAME DISHES

• Moist-heat method


  Any cooking techniques that involve cooking with moisture whether it's steam, water, stock, wine, or some other liquid
• Dry-heat method


  Any cooking technique where the heat is transferred to the food item without using any moisture
• En papillote


  A French word that means to wrap and cook food in an air-tight, parchment paper package
• Sautéing


  A method used to cook poultry meat with a small amount of fat in a hot pan while tossing ingredients around
• Roasting


  A cooking method where hot air surrounds the meat and cooks it evenly on all sides at a temperature of at least 300 °F
• Broiling


  A method that uses direct heat from above to cook your food in the oven
• Deep-frying


  Involves submerging the poultry meat in extremely hot oil until it reaches a safe minimum internal temperature
• Health benefits of poultry


  • Protein
  • Vitamin E
  • Zinc
  • Iron
  • Magnesium
  • Vitamin B
• Protein


  Essential for the human body because it helps build healthy bones, muscles, skin, cartilage and blood cells
• Vitamin E


  Acts as an antioxidant, helping to protect cells from the damage caused by free radicals
• Zinc


  A major player in the creation of DNA, growth of cells, building proteins, healing damaged tissue, and supporting a healthy immune system
• Iron


  Helps make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body
• Magnesium


  Helps to maintain normal nerve and muscle function, supports a healthy immune system, keeps the heartbeat steady, and helps bones remain strong
• Vitamin B


  • Thiamin (vitamin B1)
  • Riboflavin (vitamin B2)
  • Niacin (vitamin B3)
  • Pyridoxine (vitamin B6)
• Vitamin B


  They help the body convert food into energy, create new blood cells, and maintain healthy skin cells, brain cells, and other body tissues
• Knowing the health benefits of poultry and game dishes


  Important to choose the best cooking techniques to create delicious and nutritious meals
• Identifying the cooking method first


  Allows you to choose the right kitchen equipment to achieve consistent, flavorful results
• Bone-in. Skin-on Chicken Breast


  This is the whole unprocessed breast with the skin and bones intact. It’s a versatile cut for roasting baking, grilling or stuffing
• Boneless. Skin-on Chicken Breast


  This cut has the bones removed but the skin remains. It’s ideal for pan-frying, grilling or baking.
• Boneless. Skinless Chicken BreastThis is the most popular cut, lean and boneless with the skin removed. It’s perfect for salads, sandwiches, stir-fries or baking.  
• Whole Chicken Wing


  This consists of the drummette (the meatier upper part) and the wingette (bony lower part with the tip)
• Drumette


  The drumette is the meatier portion of the wing. Ideal for grilling, frying or buffalo wings.
• Chicken Feet


  Consists of skin, cartilage, tendons, and bones. Even without providing much meat. (High in collagen)
• Drumstick


  This is the lower part of the leg with a bone running through it. Drumsticks are popular for frying, grilling or barbecuing
• Giblets


  These are edible internal organs of poultry, including the heart, liver, and gizzard. They can be cooked and eaten or used for making stock.  
• Chicken Neck


  are a budget-friendly cut often used for making stock or broth due to their collagen content.