Choosing Poultry
Whether fresh or frozen, look for well-shaped plump birds that have blemish free, light, even-coloured skin.
That of fresh birds should look moist but not wet; wetness can indicate
the bird has been partially frozen. Feed and breed can affect the
colour of the skin and the flavour of the meat.
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WHEN SELECTING younger birds gently bend the tip of the breastbone, it should be flexible
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SELECT BIRDS with moist, even coloured skin, there should be no signs of bruising or feathers
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MAKE SURE the legs are pliable and the skin intact
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THE BODY SHOULD be compact, well rounded in shape with plump, firm breasts
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THE BIRD SHOULD smell fresh, smells from the wrapping should disappear quickly
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BUYING POULTRY
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Most
supermarket birds are conventionally reared and have a consistently
bland taste. Free-range birds, which are more expensive, are more
flavourful as a result of their varied diet & free roaming
conditions. The words “free range”, “traditional free range” or “free
range total freedom”, on labels all indicate the birds have been
allowed to grow in specially designed houses, however the number of
birds per square metre varies. When choosing frozen birds make sure the
wrapping is sealed & intact and that there are no ice crystals or
discolouration – a sign of freezer burn on the skin.
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HANDLING POULTRY
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Remove
the original packaging from a fresh bird then place on a rack over a
plate. Cover loosely and store in the refrigerator (1-5 C) away from
cooked meats. Store any giblets separately in a covered bowl. Always
check the label on frozen birds & portions for freezer storage
times. Frozen poultry must be defrosted completely before cooking. Thaw
in the original packaging on a plate in the refrigerator allowing 3-5
hours per 450g. Remove any giblets as soon as possible. Cook the bird
with in 12 hours of thawing and do not refreeze. Raw poultry is
susceptible to bacterial growth so clean work surfaces and all
preparation utensils after use. To store cooked poultry, cool it
quickly then cover and store in the refrigerator for 2-3 days. |
