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Chicken: the World's Second Most Demanded Meat

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Chicken: the World's Second Most Demanded Meat CHEFS https://cisock.wordpress.com/ CHICKEN: THE WORLD’S SECOND MOST DEMANDED MEAT Family: Phasianidae Scientific name: Gallus gallus domesticus Chicken is the most common type of poultry in the world. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling, among many others, depending on its purpose. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat used for frying or as a spread on bread in Central European cuisine. The English term "schmaltz" is derived from Yiddish, and is cognate with the German term Schmalz, meaning "rendered animal fat" HISTORY The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent.Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. For thousands of years, a number of different kinds of chicken have been eaten across most of the Eastern hemisphere. POUSSIN TYPES OF CHICKEN USED IN COOKING Poussin (less commonly called coquelet) is a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400–450 grams but not above 750 grams. It is sometimes also called spring chicken. In the United States, CAPON poussin is an alternative name for a small-sized cross-breed chicken called Rock Cornish game hen A capon is a cockerel (rooster/ cock) that has been castrated to improve the quality of its flesh for food and, in some countries like Spain, fattened by forced feeding. Caponization can be done by surgically removing the bird's testes, or may also be accomplished through the use of estrogen implants. POULARDE Poularde is culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production. COMMON BREEDS USING FOR MEAT CORNISH CROSS JERSEY GIANT BRESSE ORPINGTON FREEDOM RANGERS CHEFS https://cisock.wordpress.com/ CHEFS https://cisock.wordpress.com/ Chickens farmed for meat are called broilers. Chickens will naturally live for six or more years, but broiler breeds typically take less than six weeks to reach slaughter size. A free range or organic broiler will usually be slaughtered at about 14 weeks of age. Common breeds are CORNISH CROSS: Cornish Cross and their associated hybrids are extremely favored when it comes to raising your own chickens for meat purposes.They are capable of reaching a weight of 12 lbs in a mere 6-8 weeks of time. Because of their excellent growth rate they are the most preferred choice among the commercial meat producers JERSEY GAINT: The Jersey Giants have their origins in the US as they were developed with the basic thought of replacing the classic turkey. While this did not happen, it has earned a place of its own in the poultry world. The Jersey Giants are purebred and weigh around 11- 13 pounds on an average with a slow pace growth. BRESSE: The Bresse is famous for being the best meat tasting chickens in the world and also for their tenderness. These chickens can be of white, black, grey and blue colors. They can gain a wait of 7lbs in 16-20 weeks. ORPINGTON: The Orpingtons are another heavy chicken breed that grows up to an average weight of 7-8 pounds for the female. They are good layers but are mostly used as Broilers due to their amazing flavor and the tenderness of their meat. They can lay up to 200 eggs per year. FREEDOM RANGERS: They were specifically bred for the pesticide-free meat market. These chickens flourish on low-protein feeds and are better at food scouting than the Cornish Crosses. These chickens take a long time before they are ready for the slaughterhouse, especially when they are compared to the Cornish Broilers. They can gain a wait of 6-8lbs. CUTS OF CHICKEN CHEFS https://cisock.wordpress.com/ CHEFS https://cisock.wordpress.com/ A. Drumstick(pilon) B. Thigh(Grass de cuisse) C. Wings (Aile) & Winglet(aileron) D. Carcass(e) E. Carcass with Parson’s nose F. Breast(Blanc) Drumettes: The first section between the shoulder and the elbow. Winglet /wingette is the end part of chicken wings from which drumette is removed Drumstick: Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock). Thigh: The thigh is the portion of the leg above the knee joint. Breast: A breast quarter with the wing removed. Neck: Neck part usually considered as giblet. Halves: The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight. Breast Quarters: Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat. Split Breast without Back: A breast quarter with wing and back portion removed. Boneless Skinless Breast: Split breast that has been skinned and deboned. CHEFS https://cisock.wordpress.com/ CHEFS https://cisock.wordpress.com/ 8-Piece Cut: The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets. Whole Chicken Wing: The Whole Chicken Wing is an all white meat portion composed of three sections; the drumette, mid-section and tip. Wing Mid Section with Tip: The flat centre section and the flipper (wing tip). Wing Mid Section: The section between the elbow and the tip, sometimes called the wing flat or mid-joint. Whole Chicken Leg: The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back. Giblets: Internal organs of chicken includes heart, liver, gizzard, neck etc SPECIAL CUTS Frenched chicken: A "Frenched" chicken breast is the breast w/ the wing joint attached. Airline chicken breast: This is nothing more than a nickname for a particular cut of chicken breast. It is a boneless breast with the first joint of the wing still attached. some people claim that the name comes from it resembling the wing of an airplane Chicken supreme: The term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skinless breast of chicken. If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" Chicken lollipop: This is, essentially a frenched chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance Chicken fillets: sometimes called inner fillets, are a specific cut of meat from the chicken. There are two fillets in a chicken, and they are each a few inches long and about 1 inch or less wide. They lie under the main portion of the breast just above the ribcage around the center of the sternum. Oysters of chicken: These are two small, round pieces of dark meat on the back of poultry near the thigh, in the hollow on the dorsal side of the ilium bone. FRENCHED AIRLINE BREAST LOLLIPOP SUPREME INNER FILLET CHICKEN BIBLIOGRAPHY https://morningchores.com https://steemit.com https://en.wikipedia.org/wiki/Chicken_as_food CHEFS https://cisock.wordpress.com/ .
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