Page 150 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES POULTRY
The term in its general sense is applied to all domestic fowl bred for food e e e e e e e e e e e g g chicken turkey geese duck fowls and pigeons Originally fowl fowl were classified according to size and feeding by specific names TYPE OF POULTRY
WEIGHT
NO OF PORTIONS
KG
LB
Single baby chicken 1/2kg
3/4lb - 1lb
1 Double baby chicken 1/2kg
- 3/4kg
1lb
- 11/2lb
2 Small roasting chicken 3/4kg
- 1kg
11/2lb
- 2lb
2lb
3-4
Medium roasting chicken 1kg
- 2kg
2lb
- 4lb 4-6
Large roasting chicken 2kg
- 3kg
4lb - 6lb
6-8
Capon
3/4kg
- 1/2kg
6lb
- 9lb
8-12
Old boiling fowl 21/2kg - 4kg
5lb - 8lb
There is approximately 15 – 20% bone in poultry USES OF CHICKEN
Spring chicken: poussin 4-6
weeks old used for roasting and grilling Large roasting or boiling chickens: used for roasting boiling casserole galantine Broiler chicken: 3-4
months old used for roasting grilling casseroles Capons: specially bred fattened cock birds used in in roasting and stuffing Medium roasting chicken: fully grown tender prime birds used for roasting grilling sauté casserole supremes and pies Old hens: used for stocks and soups 150