Tag Archives: Duck

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Select & Cook Poultry

What to Look For….

Chicken, turkey, cornish game hens, and duck. Hormone free, free-range organic chicken is the best way to go if you can afford it. It’s better in flavor and much healthier for you. Fresh is best even when you have to get a turkey. The age of the poultry determines your cooking method.

 

Type                                        Age/size                                 Characteristics                 Cooking Method          

Chicken, pousin Under 6 weeks

1 lb

Very tender Broil, grill, roast, sauté,

All Cooking Methods

Chicken, rock Cornish game hen 4-5 weeks

1-1 1/2 lbs

Very tender Broil, grill, roast, sauté

All Cooking Methods

Chicken, broiler 7-9 weeks

1 1/2 lbs – 2 lbs

Very tender Broil, grill, roast, sauté

All Cooking Methods

Chicken, fryer 9-12 weeks

3-4 lbs

Very tender Broil, grill, fry, roast

All Cooking Methods

Chicken, roaster 10-20 weeks

Over 5 lbs

Very tender Braise, fry, roast, stew

All Cooking Methods

Chicken, capon

(castrated Male)

 10-18 weeks

5-8 lbs

 Very tender  Roast
Turkey, young hen or Tom 14-22 weeks

7 – 25 + lbs

Very tender Roast
Turkey, yearling Fully mature over 15 months

12-15 +

Very tender Roast
Duckling 8-16 weeks 2-6 lbs Tender Roast
Young Goose Over 6 month, 4-14 lbs Tender Roast
Pheasant 6 weeks, 2-3lbs Tender Braise, roast
Squab Under 6 weeks, under 1 pound Light, tender meat Broil, grill, roast, sauté

 

Cooking / Serving Temperatures

 

POULTRY

 
Chicken and Duck 165º to 170º F

75º to 80º C

Cook until juices run clear

Turkey

NOTE: A 12-lb turkey can easily handle 60 to 90 minutes of resting. And covered with tinfoil during that time the temperature can rise 30 degrees.

165º to 170º F

75º to 80º C

Cook until juices run clear and legs move apart easily.

 

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