Cooking School Secrets for Real World Cooks: Second Edition by Linda Carucci

Author:Linda Carucci
Language: eng
Format: mobi, pdf
ISBN: 9781504983617
Publisher: AuthorHouse
Published: 2016-07-12T22:00:00+00:00

SECRETS FOR SELECTING AND COOKING POULTRY SUCCESSFULLY

Each poultry recipe in this chapter features its own particular Secrets. In addition, here are some general tips, as well as responses to frequently asked questions about purchasing and preparing poultry.

INTERPRETING POULTRY PEDIGREES

Organic chickens and turkeys have not been treated with antibiotics and have been raised on crops grown in fields free of pesticides or chemical fertilizers for at least three years. Free-range chickens and turkeys are allowed to wander in enclosed outdoor pens, rather than being “cooped up” in closer indoor quarters that may encourage the spread of diseases. Natural chickens and turkeys are minimally processed and contain no preservatives or artificial ingredients, although antibiotics are allowed (their use is halted far enough in advance of slaughter to ensure their absence in the processed bird). The choice is yours.

Back when I published the first edition of this book in 2005, in order to see how the various types of chickens actually taste, I invited some friends over and conducted a little experiment with four 4.3-pound chickens: three came from an upscale butcher shop and one came from a local branch of a nationwide chain supermarket. After being butchered, back then all chickens were processed in the same manner: large quantities of chickens were submerged in a massive pool of cold, chlorinated water. This standard industry practice was designed to prevent the spread of bacteria, and it is still widely used today.

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