Poultry, how to buy, how to cook (1978) Free PDF book

Poultry, how to buy, how to cook (1978) Free PDF book by Canada. Food Advisory Division

Poultry, how to buy, how to cook

Nothing has changed more in this, the "space-age," than food technology, and the poultry industry has kept pace. Until recently, poultry was served only on special occasions. Now it may be served any day of the year, thanks to the advances in production, processing, and storage methods. Canadians are now consuming approximately 45 pounds of poultry per person each year, of which about 33 pounds are chicken and 9 pounds is turkey.

There has been a great increase in poultry consumption in recent years, mainly due to the popularity of chicken broilers. Because poultry is economical, because it is now always available and because it can be served in such a variety of ways, it is a welcome, delicious change from other meats and fish. PROCESSING In marketing poultry, the live birds are first brought to a processing plant, where they are prepared in different forms according to market demand.

When a bird is slaughtered, bled, and has had its feathers removed, but still has its feet, head, and viscera, it is known as dressed poultry. After the head, feet and viscera (including the oil sac) have also been removed, it is called eviscerated poultry. Eviscerated is the official term used by the Canada Department of Agriculture but it is sometimes called "Oven Ready" or "Ready-to-Cook." The giblets (liver, heart, and gizzard wrapped together) and the neck may be enclosed in the bird. Most poultry sold nowadays is eviscerated and needs very little preparation before cooking. At the few places where dressed poultry is sold, as a service to their customers, butchers usually will remove the head, feet, and viscera.

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