The generic term for farmyard birds, no­tably chicken, turkey, duck, goose, and guinea fowl. The meat of these birds has less fat than red meat and is rich in proteins and B vitamins; it forms the basis of both sim­ple and economical dishes and also the most elegant fare. (The French term vo­laille is used in cooking to indicate chicken when used in basic preparations. Chicken is by far the most popular poultry; next comes turkey, more widely eaten since it has been sold in joints and cuts (escalopes, legs, roasts, etc.). France is the leading world producer of guinea fowl. Geese bred in France are mainly raised nowadays for the production of foie gras, but in Britain they are fattened for the table, especially for Christmas . The breeding of ducks, on the other hand, has developed in France under the dual impetus of a fashion for duck foie gras and magrets (duck fillets). In Britain duck is becoming increasingly popular for special occasions, both whole and as fillets sold separately. The commercial produc­tion of poultry, particularly chickens and turkeys, has transformed what was a farmyard enterprise a couple of decades ago into a huge industry, a fact regretted by some breeders and consumers who prefer traditional methods. This has allowed prices to fall and a constant supply to be provided for the market.

 

Poultry in cooking - In former times, birds that today would be roasted were poached or boiled, and vice versa. Nowa­days, the classic ways of cooking poultry are roasting (the most usual method), boiling or steaming, braising (particularly for birds which are rather old or very large, as well as for giblets), and sautéing. Forcemeat is often an essential comple­ment to the dish. Chicken livers, gizzards (and, more rarely, cocks' combs and kid­neys) are also used in several ways in cooking. Poultry can be served in hot or cold dishes but is never eaten raw. In home cooking, the commonest dishes are casse­roles, fricassees, pilaf, hashes, blanquettes, curries, and gratin dishes . Among more elaborate reci­pes are chicken in aspic, ballottines, chauds-froids, medallions, supremes, souffles, bouchees, and vol-au-vents.

 

Chicken Recipes Duck Recipes Goose Recipes Guinea Fowl Recipes Turkey Recipes