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Briana Shadowens

Chicken
http://culinaryarts.about.com/od/chickenturkeymore/a/chickensafety.ht
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http://www.fsis.usda.gov/wps/wcm/connect/ad74bb8d-1dab-49c1-b05e390a74ba7471/Chicken_from_Farm_to_Table.pdf?MOD=AJPERES
http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/1090277
3/How-to-prepare-and-cook-chicken-safely.html

Nutritional Value of Poultry


Poultry is a good source of protein and B vitamins. Most poultry is
marketed young. When buying poultry, look for meaty birds with welldistributed fat and blemish-free skin.
All poultry is perishable. Store it in the coldest part of the refrigerator
and use it within two to three days. You can carefully wrap poultry and
place it in the freezer for longer storage.
You should always be sure poultry is thoroughly cooked before you
serve it. However, use moderate cooking temperatures and careful
timing to avoid overcooking. Overcooking can result in meat that is
tough and dry.
Because most poultry is tender, it is suitable for any cooking method.
You might choose roasting, broiling, frying, braising, stewing, or
microwaving.
There are different parts of poultry, a whole bird, a bird cut in
half, split breast, thigh, drumstick, and leg. Some safe handling
instructions are: keep refrigerated or frozen, Thaw in refrigerator or
microwave, keep raw meat and poultry separate from other foods,
wash working surfaces, utensils, and hands after touching raw meat or
poultry, cook thoroughly, keep foods hot, and refrigerate leftovers
immediately or discard. When you insert a thermometer make sure you
do not touch bone, and the temperature can be from 170-180 degrees.
When microwaving chicken, make sure to remove the chicken skin to
keep it from bursting.
Chicken has both light and dark meat. The light meat is leaner
and has a milder flavor than the dark meat. The birds age determines
the tenderness of its meat and the cooking method to use.
1.
2.
3.
4.
5.
6.

How to cut up a whole chicken:


Slice the skin between one leg and the body.
Behind the leg to crack the joint. Then cut through the joint and
remove the leg. Repeat for the other leg and the wings.
If desired, separate the drumstick from the thigh by cracking the joint
and cutting through it.
Use kitchen shears to cut along the backbone on both sides, separating
the breast from the back.
Hold the breast skin side down and snap it in two.
Cut the breast in half, leaving the breastbone on one of the halves.
Fresh poultry has never been chilled below 26 degrees Fahrenheit.
Frozen poultry means that it has been chilled below 0 degrees
Fahrenheit.

Vocabulary Words
1. Poultry- a protein for growth and repair of the body. Provides Iron for
healthy nervous system, and Phosphorus for healthy bones and teeth.
2. Cured- the product has been treated with ingredients that slow spoilage
and add a distinctive flavor.
3. Cut- a slice or portion from a specific part of the animal
4. Wholesale cuts- they are first divided into large sections
5. Retail cuts- cuts that are divided into smaller pieces.
6. Marbling- flecks of fat found throughout the muscle.
7. Score- to make cuts partway through the meat.
8. Marinade- a mixture of an acid food, such as citrus juice or vinegar, and
seasonings. It adds both flavor and tenderness.
9. Variety meats- meat that has been taken from a part other then
muscles
10.Giblets- the liver, heart, and neck.
11.Doneness- cooked adequately to a desired degree.
QUIZ
1.
2.
3.
4.
5.
6.
7.
8.
9.

____the liver, heart, and neck


____a slice or portion from a specific part of the animal
____flecks of fat found throughout the muscle
____cooked adequately to a desired degree
____to make cuts partway through the meat
____make sure to wash your hands after touching any of the chicken
____ Slice the skin between one leg and the body.
____ Hold the breast skin side down and snap it in two.
____ Behind the leg to crack the joint. Then cut through the joint
and remove the leg. Repeat for the other leg and the wings.
10.____ Use kitchen shears to cut along the backbone on both sides,
separating the breast from the back.
a.
c.
e.
g.
i.

5
score
1
true
doneness

b.
d.
f.
h.
j.

cut
marbling
giblets
2
4

TurkeyandChickenBabyFood
Recipes
ChickenandTurkeyBabyFoodPure(Basic)
Ingredients:

1cupcoldandcookedbonelessturkeyorchickenchoppedintonobiggerthan1
inchpieces
1/4ccookingjuiceorplainwater

Directions:
Step1:Placeturkeyorchickenchunksinblenderorfoodprocessor
andpureeuntilapowderymixisformed.Slowlyaddwaterandpuree
furtheruntilasmoothconsistencyiscreated.
Step2:Addasmuchliquidasneededtomakeaconsistencyappropriatefor
yourbaby.Youmayaddveggiesorfruitstothispureeasyoulike.

Toddler

Grilled Chicken Quesadillas


This is a Frust brunch favorite, but the recipe is also perfect for lunch or
supper. Homemade Salsa Picante packs lots of flavor.

Yield: Makes 6 servings

Ingredients
1/3 cup lime juice
2 tablespoons olive oil
2 teaspoons dried or 1 tablespoon minced fresh marjoram
1 teaspoon salt
1 teaspoon pepper
1 1/2 pounds skinned and boned chicken breasts
12 (6-inch) flour tortillas
Cilantro-Pecan Pesto
1 cup (4 ounces) shredded Mexican four-cheese blend
Toppings: Salsa Picante, sour cream, chopped cilantro

Preparation
Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken.
Cover or seal, and chill 2 hours. Remove chicken from marinade, discarding
marinade.
Grill chicken, covered with grill lid, over medium-high heat (350 to 400) 4
minutes on each side or until done. Cut chicken into thin strips.
Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken.
Top with remaining tortillas.
Cook quesadillas in a lightly greased skillet or griddle over medium-high heat
(350) 2 to 3 minutes on each side or until browned. Cut each quesadilla into
quarters. Serve with desired toppings.

Avocado Chicken salad recipe-Preschool


Ingredients
Print Recipe
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Save Recipe
Add to Shopping List
1 tablespoon vegetable oil $
1 clove garlic, minced $
1 medium onion, cut into 1/4-inch dice (about 1 cup) $
2 carrots, cut into 1/4-inch dice (about 1 cup) $
2 ribs celery, cut into 1/4-inch dice (about 1 cup) $
Salt and pepper
14.5 ounces low-sodium chicken brothmainRecipeImage_1440605803555
1 1-lb. bone-in chicken breast half, with skin on
8 ounces thin egg noodles
2 tablespoons chopped fresh parsley
Preparation
1. In a pot, warm oil over medium heat. Add garlic, onion, carrots and celery; season
with salt. Cook, stirring, until soft, about 6 minutes.
2. Add broth, 8 cups water and chicken. Bring just to a boil. Reduce heat to medium-low;
simmer until chicken is cooked through, about 20 minutes.
3. Remove chicken. Bring soup to a boil over medium-high heat. Add noodles; cook until
tender, about 12 minutes. Remove skin and bone from chicken. Shred chicken; return to
pot. Season soup with salt and pepper. Ladle into bowls and sprinkle with parsley.
Ingredients
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch
dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
POACHED CHICKEN FOR SALADS
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Read more at: http://www.foodnetwork.com/recipes/food-networkkitchens/chicken-salad-recipe.html?oc=linkback

Roasted chicken- school age


Directions
In a mixing bowl, toss together the chicken, celery, scallions and
herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice,
mustard, salt and pepper to taste. Add to the chicken and mix
gently until combined. Refrigerate until ready to serve.
Cook's Note: Serve on a bed of lettuce with sliced tomatoes, in
half an avocado or in a chicken club sandwich made with
artisanal bread, crispy smoked bacon, vine-ripened tomatoes and
lettuce.
Put the parsley, thyme, onion, carrot, celery, and chicken breasts
in a medium saucepan. Cover with the broth, and bring just to a
boil. Lower the heat to very low and cover. Poach the chicken for
20 minutes or until firm to the touch. Remove the pan from the
heat, uncover, cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid.
Bone and skin the chicken and cut the meat into 1 inch cubes.
Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days
or freeze for later use. Remove any fat from the surface of the
broth before using. Yield: 4 cups cubed chicken or 4 to 6 servings

Read more at: http://www.foodnetwork.com/recipes/food-networkkitchens/chicken-salad-recipe.html?oc=linkback

Puberty age
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Watch how to make this recipe
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out.
Remove any excess fat and leftover pin feathers and pat the
outside dry. Liberally salt and pepper the inside of the chicken.
Stuff the cavity with the bunch of thyme, both halves of lemon,
and all the garlic. Brush the outside of the chicken with the butter
and sprinkle again with salt and pepper. Tie the legs together
with kitchen string and tuck the wing tips under the body of the
chicken. Place the onions, carrots, and fennel in a roasting pan.
Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread
around the bottom of the roasting pan and place the chicken on
top.
Roast the chicken for 1 1/2 hours, or until the juices run clear
when you cut between a leg and thigh. Remove the chicken and
vegetables to a platter and cover with aluminum foil for about 20
minutes. Slice the chicken onto a platter and serve it with the
vegetables.
Read more at: http://www.foodnetwork.com/recipes/inagarten/perfect-roast-chicken-recipe.html?oc=linkback

Chicken Salad for pregnant women.

Ingredients

2 1/2 cups cooked chicken, chopped


1/2 red onion, minced
2 cups red seedless grapes, sliced in half
1 1/2 tablespoons fresh rosemary, minced
1 1/2 tablespoons fresh basil, very thinly sliced
1 tablespoon fresh thyme, minced
1/2 cup walnuts, chopped and toasted
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons lime juice
Salt and pepper to taste

Preparations
Mix all ingredients together and season with salt and pepper to taste. Chill. Serve
as a sandwich on multigrain bread with lettuce or on top of a bed of fresh field
greens.
(Makes 6)

Variations
You can substitute almonds or pecans for the walnuts as well as mix in any of
your favorite herbs for a flavor that suits you. If you don't have fresh herbs
available, dry ones will work too.

Bacon Wrapped chicken-- early adulthood

Ingredients
4piecesofbonelessskinlesschickenbreast
Spices(Iliketousegarlic,sage,basil,chives,poultryseasoningandalittle
bitoflemonjuice)
8stripsofbacon(twoperchickenbreast)

Method
1.Defrostchickenandaddspices.
2.Wrapeachchickenbreastin2slicesofbacon.Havingtheendsofthe
bacononthebottomisideal.
3.Putthechickenonabakingpanorbakingsheet.Bakeat350Funtildone,
around3035minutes.Theinsideshouldnotbepink!
Letcoolforabout5minutes.
ThisrecipeisGreatasasolomeal,butIliketoserveitwithsteamedrice
andbroccoliwithcheese.
Enjoy!

Whitechilichickenrecipemiddleadulthood

Ingredients

1 pound boneless skinless chicken breasts, chopped


1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup (4 ounces) shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

Directions
In a Dutch oven over medium heat, cook chicken and onion in oil until
lightly browned. Add garlic; cook 1 minute longer. Stir in the broth,
chilies, cumin, oregano and cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans
until smooth. Add to saucepan. Add remaining beans to saucepan.
Simmer for 20-30 minutes or until chicken is no longer pink and onion
is tender.
Top each serving with cheese and jalapeno pepper if desired. Yield:
10 servings (2-1/2 quarts).

MUSHROOM AND CHICKEN RISOTTO----late adulthood


Ingredients

2 Serves

Chicken stock, divided

2 cups

Oil, divided

2t

Chicken breast, thinly sliced

200g

Portobello mushrooms, thinly sliced

112 cups

White mushrooms, thinly sliced

112 cups

Onion, diced

12

Arborio rice

12 cup

White wine

2T

Sea salt

To taste

Freshly ground black pepper

To taste

Margarine or butter

1T

Parmesan cheese, grated

1T

Method
1.

In a saucepan, warm the chicken stock over low heat.

2.

Warm one teaspoon of oil in a large fry pan or wok over medium-high
heat. Brown the chicken, and set aside.

3.

Add the mushrooms to the pan, and cook for three-five minutes until
soft. Remove mushrooms and their liquid, and set aside.

4.

Add one teaspoon of oil to the fry pan or wok, and stir in the diced
onion. Cook for one minute.

5.

Add Arborio rice and stir to coat with oil. Leave to cook for two
minutes or until the rice has taken on a pale, golden color.

6.

Pour in wine, stirring constantly until the wine is fully absorbed.

Senior Chef www.seniorchef.co.nz


7.

Add 12 cup of chicken stock to the rice, and stir until the broth is
absorbed. Continue adding broth 12 cup at a time, stirring continuously,
until the liquid is absorbed and until the rice is soft but with a slight bite (al
dente), about 15 minutes.

8.

Remove from heat, and stir in the chicken, mushrooms with their
liquid, margarine or butter, and Parmesan cheese.

9.

Season with salt and pepper to taste.

Variations:
Add a cup of frozen peas near the end to give the dish some more color.

BuffaloChickenFingerswhatIam
doingforyou!

Prep20m

Cook20m

ReadyIn40m

RecipeBy:BobbiJo
"Thisisabakedversionofthepopularspicyappetizer.Usemoreorlesscayennetotaste."

Ingredients

4skinless,bonelesschickenbreasthalvescutintofingersizedpieces

1/4cupallpurposeflour

1teaspoongarlicpowder

1teaspooncayennepepper

1/2teaspoonsalt

3/4cupbreadcrumbs

2eggwhites,beaten

1tablespoonwater

Directions
1.

Preheatovento400degreesF(205degreesC).Coatabakingsheetwithanonstickspray.

2.

Inabag,mixtogetherflour,1/2teaspoongarlicpowder,1/2teaspooncayennepepper,and1/4
teaspoonsalt.Onaplate,mixthebreadcrumbswiththerestofthegarlicpowder,cayennepepper,
andsalt.

3.

Shakethechickenpieceswiththeseasonedflour.Beateggwhiteswith1tablespoonwater,and
placeeggmixtureinashallowdishorbowl.Dipseasonedchickenineggmixture,thenrollinthe
seasonedbreadcrumbmixture.Placeonpreparedbakingsheet.

4.

Bakeforabout8minutesinthepreheatedoven.Usetongstoturnpiecesover.Bake8minutes
longer,oruntilchickenjuicesrunclear.

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