Poultry is the category of domesticated birds kept for meat, eggs, and feathers.
Poultry recipes
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21. Thanksgiving Herb-Roasted Turkey ...
Poultry Recipes
Sauté, sear and slice your way through our library of poultry recipes that includes quick-fix takes and creative riffs on chicken, duck, and more exotic birds.
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Poultry shears
A type of very sharp scissors designed specifically for cutting through bone when jointing chicken or duck.
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Poultry:
any domesticated bird used for food; the USDA recognizes six kinds of poultry: chicken, duck, goose, guinea, pigeon and turkey.
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Poultry
Synonyms: fowl
Poultry is the catch-all term for domesticated birds that are meaty enough to eat. Poultry tends to be lower in saturated fat than other meats, so it's a good choice if you're worried about your health or weight.
Poultry
A great chicken soup recipe
An authentic Irish chicken dish
Brining a turkey
Cooking a giant chicken shawarma
Cooking a turkey until done
Cooking chicken breasts for shredded chicken
Difference: Cornish hen/rock Cornish game hen ...
POULTRY GUIDE
The Poultry Guide is a collection of tips and advice that will aid you in selecting and cooking poultry. Learn about how to roast a whole turkey, fillet a chicken breast and much more.
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1 Meat
2 Poultry
3 Game
4 Processed Meats and Smallgoods
5 Exotic meats, new meats and 'bush tucker' ...
How to Brine Poultry, Pork and Seafood to Create Moist Meats
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Testing whether turkey, chicken and poultry are cooked
When a turkey (or other bird) is cooking, the heat finds it hardest to reach the part where the thigh meets the breast.
Roasting is a cooking technique that can be applied to a wide variety of meats, from poultry to pork, and is a fantastic choice when the goal is highlighting the flavor of the meat itself (rather than a flavorful sauce, as in a braise or a stew).
Poultry - It's a good idea to remove poultry innards before freezing (although they can be frozen together). Never stuff and freeze raw poultry, as you risk salmonella contamination. Whole chicken and turkeys will keep for about a year.
Poultry Seasoning - A blend of herbs and spices, poultry seasoning usually contains sage, celery seed, thyme, savory, marjoram, onion, and pepper.
Praline - A confection made with pecans and brown sugar. Recipe: New Orleans Pralines ...
Poultry Seasoning - Equal amounts of dried sage, dried thyme and dried marjoram.
Prairie coal - Cow or buffalo manure, dried and used in campfires.
Prairie strawberries - Red beans; also called Arizona strawberries.
Poultry - The generic term for any domesticated birds raised for the purpose of food.
Poussin - The French term for very young, small chicken.
Poultry, mixed meats and pork should never be eaten rare. In the case of mixed meats, grinding the meat will spread bacteria throughout the meat mixture. Small areas of bacteria may survive cooking at a low temperature.
Poultry:
Easy, Moist & Tender Roast Turkey or Chicken
Sandwiches:
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Poultry, meat, seafood or game containing less than 5 grams of fat, less than 2 grams of saturated fat and less than 95 milligrams of cholesterol per serving (100 grams).
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Add poultry seasoning, parsley, sage, thyme, salt and pepper to taste.
Heat vegetable broth. Add slowly to stuffing mix and stir till thoroughly moistened.
Place in lightly oiled 10 inch covered casserole.
Roast poultry and vegetables are paired in a creamy sauce and topped with a golden biscuit crust.
Prep Time: 10 mins
Total Time: 40 mins ...
Veal, poultry or rabbit stew in a creamy sauce
Blini (bliny)
Pancake made of buckwheat and yeast, and traditionally served with caviar and sour cream.
Meat, poultry and seafood which are considered lean should contain less than 10 grams total fat, and containing less than 4 grams saturated fat. This meat should also contains less than 95% cholesterol per 3.5 ounce serving.
1 tsp poultry seasoning
2 cups skinless chicken breast (roasted cut into bite size pieces)
10 ozs mixed vegetables (frozen, thawed) ...
To cover poultry or game with thin slices of bacon when roasting. Meaning to inject flavor and juice.
Baste
To ladle drippings over a piece of meat being cooked as a roast to make it juicy and to prevent dryness ...
Term: FRESH POULTRY
Meaning: In August, 1995 USDA/FSIS published a rule attempting to modify the definition of "fresh" to refer to poultry whose internal temperature has never been below 26 °F.
Turkey. This poultry is a tradition on the dinner table, roasted whole, for many who celebrate Thanksgiving (USA) or Christmas.
Ayam Mutiara
Guinea Fowl or Guinea Hen. A game bird in the same family as quail, pheasant, grouse and turkey.
aile: wing of poultry or game bird
aile et cuisse: white meat (aile), dark (cuisse), usually chicken
aïoli: garlicky blend of eggs and olive oil ...
Food pairing: Poultry, veal, pasta with tomato sauce, pasta with meat sauce, and chicken with tomato sauce.
Valpolicella Glossary Term - Related Content
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Deviled: Meat, poultry, or other food seasoned with mustard, vinegar, and possibly other seasonings; coated with bread crumbs; and grilled.
Roasted meats, poultry or game served with their natural, unthickened juices.
Au Sec (oh sek)
A French term referring to something cooked until nearly dry.
Handling Raw Poultry
Because raw meat can transmit dangerous bacteria, never let raw or frozen chicken sit at room temperature. Frozen chicken can be stored up to a year. But raw chicken stored in the refrigerator should be cooked within two days.
Preparing meat, poultry or fish with highly seasoned ingredients, for grilling or roasting. This is often done by marinating the food in a piquant sauce.
Dépouiller Dice
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To cut meat and poultry into large pieces at the joints using a very sharp knife.
Julienne
To cut food into thin sticks. Food is cut with a knife or mandoline into even slices, then into strips.
aile: Wing of poultry or game birds
ailerone: Winglet
albarelle: variety of boletus mushroom which grows on chestnut and white popular trees ...
crackling The crisp brown skin of pork or sometimes poultry with all
its fat reudered; sometimes baked into breads.
crapaudine, a la (Fr.) Poultry, especially small birds, trussed to look like toads.
Since Abruzzo and Molise are fond of spicy food, you'll find minced chili infusing in local olive oil, ready to pour on soups, marinades for meat or poultry, and most commonly to sauce spaghetti.
Consumed fresh, it adds fragrance and fresh flavor to pasta dishes, soups, vegetables, fish, poultry, salad dressings, and pesto sauces. Basil is a perfect topping for any tomato-based dish.
Brown: To briefly fry meat, poultry, etc., in a little hot fat until brown on the outside.
Brush: To coat an object very lightly with a liquid such as melted shortening, milk, egg yolk or thin icing, using a pastry brush.
This may include fish, poultry, game birds, or even some cuts of meat. The mixture is wrapped in muslin and poached or braised. These dishes may be served hot or cold.
Ballotine Fish, meat or poultry that has been boned, stuffed, rolled and tied in a bundle. Usually braised or poached. A term traditionally applied only to poultry.
Barbue Brill.
truss Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking.
tube pan A tube pan is simply an old-fashioned angel food cake pan.
P Poultry seasoning
A mixture of spices and herbs such as sage, thyme, celery salt, and savory. Used in poultry, pork, and fish dishes or stuffings.
Pound cake ...
Line pans with foil to make clean up easier when catching drippings from pies, fruits, meats, and poultry.
Aiguillette - Long, thin slices of poultry breast or some other meats.
Ail - French word for "garlic".
Aioli - A cold egg and oil emulsion with olive oil and garlic. Many variations of this sauce are made. See the definition under rouille.
abats: organ meats (other than poultry giblets); (also abattis, poultry giblets)
aboyeur: expediter, person who relays orders from front of the house to appropriate stations in the kitchen, then checks plates as they go out to dining room ...
term for the flesh of animals used for food, especially that of cattle, sheep, lambs, and swine, as distinct from game, poultry, and fish; sometimes it is inclusive of all animal flesh. The chief constituents of meat are water, protein, and fat.
Pareve - neutral, indicates a product which contains no derivatives of poultry, meat, or dairy ingredients and can therefore be eaten with either a meat, poultry or dairy meal.
" This creamy heirloom bean is used in French country cuisine as a side dish for lamb and poultry. Their delicate flavor is enhanced by aromatic onions, celery, carrots, garlic, bay leaves and thyme. They're delicious in tomato sauces, too.
Biryani: A fancy rice casserole, often containing meat, poultry, seafood or vegetables
Chapati/Roti: Thin bread cooked on the griddle
Dal: Any kind of legume--beans, peas, or lentils ...
The three basic types of cleavers are a heavyweight chopper for chopping meats and cutting poultry bones, a lightweight chopper for slicing and cutting soft foods, and a medium-weight chopper that serves both purposes.
e also largely used for feeding poultry, for which purpose mainly it is imported. Hungarian grass, Setaria italica (also called Panicum italicum), a native of eastern Asia is one of the most wholesome and palatable Indian cereals.
A traditional Turkey fryer kit consists of a burner, a large stock pot with lid, a basket and/or poultry holder, a lifter and a thermometer. The burner operates off of a standard propane tank that usually must be purchased separately.
Rillette A coarse spread made of meat, poultry or fish and always served cold. This is called potted meat because rillettes are often covered with a layer of lard and stored for a period of time to age the mixture.
The preferred meats in Iraq are lamb, beef, goat, mutton and poultry; Muslims do not eat pork or pork products. As in other Middle Eastern countries, Iraqi meat dishes often combine vegetables and rice.
The Jesuit fathers in Cágliari accepted gifts in kind: poultry, bread, kids, capons, suckling pigs, good wines, and calves. Sardinian bread was made of hard wheat, perhaps with a little barley.
It is the regulatory agency responsible for ensuring the safety and wholesomeness of all foods sold in interstate commerce except meat, poultry and eggs (which are under the jurisdiction of the U.S. Department of Agriculture).
Ragout A stew made from poultry, game, fish, or vegetables cut into pieces and cooked in a thickened liquid, generally flavored with herbs and seasonings.
Boiling is sufficiently hot to cook all meats, including poultry, which requires the highest internal temperature to be safe for consumption.
In addition to its use in prepared dishes, lemon myrtle is a good choice to add flavor to spice rubs and marinades for poultry and fish, flavored vinegars, salad dressings, and dips. It can even be used as a flavoring agent in hot or iced tea.
 See also: Cooking, Vegetable, Fish, Sauce, Flavor
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