Chicken Flashcards
Poultry
domestic fowl, such as chickens, turkeys, ducks, and geese
Poulet Roti
Roast Chicken
Poussin | Squab Chicken
4-6 weeks old. Serve one person, little flavour
Double Poussin
6-10 weeks old, serve 2 people, good flavour
Spring Chicken
10-12 weeks old, serve 3, similar flavour to double poussin
Roasters
Usually over 3 months old, excellent flavour, serve 4
Corn-Fed | Poulet de grain
Free-range fed on corn. Yellow in colour, good flavour.
Poulets Noirs
Black-legged chickens, more like guinea fowl
Boiling Fowls
10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender, so they’re best cooked with moist heat, such as in stewing or braising
Canard
French for Duck
Salmonella
Bacterial organism that causes food poisoining
Supreme
Breast with the wing cut off
Farce
French for stuffing
Trussing
Trussing a chicken (or any other bird) ensures that the legs and wings are firmly fastened against the body. This helps the chicken maintain its shape and cook evenly without drying out any of the extremities.
Barding
To lay fatty pork slices over the body of the bird to prevent poultry from drying out. Removed to allow breast to brown.
Game birds
Grouse, Partridge, Pheasant, Pigeon, Squab, Quail, Snipe, Woodcock, Venison, Rabbit, Hare, Boar
Quail
Small game bird
Galantine
whole, boned, stuffed chicken, poached
Larding
inserting strips or pieces of fat into a piece of meat that doesn’t have much fat of its own
Giblets
edible offal of fowl, includes gizzard, heart, liver, kidney, neck
Jus des rotis
gravy made from roasted chicken juices
Stuffing
a mixture usually of breadcrumbs, herbs, spices and vegetables put together, and stuffed in to a whole chicken to add flavour
Plucking
the removal of feathers
Drawing
the removal of internal organs and innards
Confit
cooking food in its own fat
Capon
A capon is a rooster that is castrated when quite young (usually before 8 weeks)
Rock Cornish hen
miniature chickens weigh up to ½ pounds and are 4 to 6 weeks old
