10.3 Poultry and Fish
Objectives
- Demonstrate basic breakdown techniques for portioning poultry.
- Prepare recipes utilizing dry heat methods.
Chicken Breakdown Demonstration
- Disjointing into halves, quarters, and individual portions.
- Cleaning.
The following directions show one method of disjointing poultry. This method will result in ten individual pieces.
- Place the chicken, backside down, on an easily cleaned surface. Pull the leg and thigh away from the body; cut through the skin and between the muscles toward the hip joint.
- Cut through the joint. (If the chicken is less tender, e.g., a stewing hen for fricassee, it may be necessary to break the joint with the hands.) Cut through the muscle and skin close to the body. Repeat on the other side.
- To separate the thigh from the leg, bend the thigh and leg together to locate the joint and cut through the joint.
- Pull the wing away from the body to locate the wing joint. Cut through the joint; repeat on other side.
- To separate the breast from the back, locate the junctions of the back and front ribs. On each side, cut through the skin and ribs from the tail end toward the neck. Bend the breast away from the back to break the joint, and then cut the pieces apart.
- Cut the back crosswise into two sections. Cut the breast lengthwise or crosswise into two sections.
- Check the individual pieces to see that the chicken was adequately eviscerated; if necessary, remove the kidneys.
Prepare poultry according to recipes utilizing dry heat
Minimum cook temp 165°F
Broiled Chicken
Ingredients
- 2–3 pieces broiler-fryer chicken
- 2 Tablespoons butter, melted
- 2 Tablespoons lemon juice
Instructions
Brush the chicken with a mixture of butter and lemon juice. Place skin side down on broiler pan and broil 6-7″ from heat. Turn and baste every 5 to 10 minutes.
Chicken is done when the thickest pieces are 165ºF, and the juices run clear, ~20 minutes.
Oven-Baked Chicken
Ingredients
- 2 Tablespoons butter
- ¼ cup flour
- ½ teaspoon salt
- ½ teaspoon paprika
- dash of pepper
- 2–3 pieces broiler-fryer chicken
Instructions
Heat oven to 350°F. In the oven, melt butter in an 8″ square baking pan. Mix flour, salt, paprika, and pepper. Coat chicken pieces thoroughly with the flour mixture, then roll in butter.
Place chicken, skin side down, in the pan. Cook uncovered for 30 minutes.
Turn chicken; cook 15-20 minutes longer or until the thickest pieces are 165°F and the juices run clear.
Characteristics of the Standard Product for Fish and Shellfish
The appearance, texture, and flavor of the product are highly dependent upon the quality of the fresh fish as well as preparation techniques. Fish should separate easily into flakes; when cooked beyond this stage, it shrinks and becomes tough and dry. Overcooking shellfish likewise toughens the muscle.
Salmon Steak with Lemon Parsley Sauce
Ingredients
- 1 salmon steak
- 1½ teaspoons butter
- dash paprika
- dash salt
- ½ teaspoon Worcestershire sauce
- 1 teaspoon minced onion
Lemon Parsley Sauce:
- ¼ cup butter
- 2 teaspoons lemon juice
- ½ teaspoon grated lemon zest
- 2 teaspoons chopped parsley
Instructions
Preheat oven to 350°F. Place salmon in greased baking dish. Melt butter; add seasonings, Worcestershire sauce, and onion. Spread over salmon.
Bake at 350°F for 25–30 minutes or until fish is opaque and can be separated into flakes. Serve with Lemon Parsley Sauce.
For the Sauce:
Heat butter and lemon juice in a saucepan. Add grated lemon zest and parsley.
Sensory Evaluation
| Recipe | Sensory Observations |
|---|---|
| Broiled Chicken | |
| Oven Baked Chicken | |
| Salmon Steak |
