Thursday, February 21, 2013

Culinary Class: Poultry Processing

In this week's culinary class, we learned how to reduce a chicken into its component parts. A really useful class. This is definitely a skill I need to practice at. It's not terribly difficult, just a little fiddly here and there, to get the cleanest possible cuts, and not waste any good meat.

We discussed the classification of chickens by age. The youngest, and most tender, broiler/fryers. Next are roasters. Last are stewing hens. Honestly, I haven't seen a stewing hen in a supermarket for decades. I remember seeing them as a kid. Then there are capons, which are castrated roosters. Capons tend to be very large.

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