Poultry Cookery – Viji’s Food Recipes
01/08/2010 1 Comment
Poultry is the name given to domestic birds. Specially bred to be eaten. It includes the different varieties and sizes of chicken, turkey, ducks, geese and guinea fowls.
Single baby chicken – La pouissin
Large chicken – La poularde
Old hen – La poule
Duck – La canard
Turkey – Dinde
Guniea fowl – La pintarde
Drawn poultry loses approximately 25 % of its original weight. The world ‘Volaille’ in French means poultry, but when it appears in the menu, it means chicken.
When size of the bird has been chosen, the next point is to recognise signs of young and fresh birds, as it helps in the preparation of chicken dishes. More details…