Baked Turkey

Baked turkey for Thanksgiving dinner, and New Year’s Eve parties.

-Turkey is one of the traditional dishes at dinner to celebrate the Thanksgiving Day in the United States and Canada and the New Year’s Eve festivities, especially for the New Year’s Eve celebrations, in many countries of the world. -usually baked and accompanied by different garnishes and salads, according to the region.

-In Colombia for the new Year’s menu it is traditional to include, besides the garnishes like potatoes, rice or salads, also like dessert, the custard with fritters or the “Christmas Sweet” (Brevas, lemon peels and pieces of almojabana in molasses of panela with cinnamon).

-There is also the PERNIL of pork, tamales, AJIACO and many other delicacies.

The baked turkey, is one of the traditional dishes in the vast majority of countries of the world during the days of year-end, especially for Christmas and New Year festivities.

In the United States and Canada also for the Thanksgiving dinner.

According to each region is used a recipe and a menu emblematic, delicious and ideal for these festivities.

The turkey is prepared in the oven (with or without filling) and accompanied by different kinds of garnishes.

Features: Large turkeys have a weight of about 8 kilos or more. The Pavitas are approximately 4-5 kilos.

Young people have greyish or whitish and soft legs. The adult has reddish and scaly.

The PAVIPOLLO is a turkey under 6 months, of white meat, fine and delicate.

It prepares the same as the chickens and you lay.

Turkeys are marketed in several presentations:

In some market places they are alive, but usually frozen comercialisan, either whole or pieces (supreme or breast, legs and perniles, wings, etc.).

Freshness:

In the freezer, it should be observed that the turkey is very hard (not with soft parts).

Its color is darker than the chicken.  Note: See ingredients for this recipe in TIPS from this product.

When you go to buy the turkey you have to keep in mind: • If the turkey is frozen, it must be totally hard.

• Check the expiration or expiration date of the product, which is not covered, tampered with, or shelf.

Choose the product with date as far as possible. That the packaging is in optimum condition.

Buy the product, at the end of the market, so that the “cold chain” is not interrupted.

Do not leave a lot of time exposed to heat inside the car, or out of the freezer or refrigerator (because it shortens its useful life), maximum 30 minutes, because it prevents the proliferation of bacteria causing disease.  If possible, transport in thermal bag and away from polluting products such as cleaners, oils for cars or gasoline as it absorbs such smells and flavors.

• When you reach your destination, immediately place in the refrigerator, either to freeze or to refrigerate, depending on the case.

As soon as you get home, immediately place the turkey in the refrigerator or freezer as the case may be.

For hygiene, sanitation and to avoid contamination and possible intoxications, you should wash your hands and/or put on gloves before you begin to handle poultry meat.

Defrosting.

When defrosting poultry or any type of meat, the microorganisms re-activate and can multiply to cause disease, for this reason to defrost inside the refrigerator, never at room temperature.

-Thawing in “microwave oven”, when it is for pieces of Turkey, to take care that the meat does not heat, so that the proliferation of bacteria does not begin.

-Once thawed, do not re-freeze. Consuming soon.

-The turkey is preserved better frozen whole, than by pieces.

When it is by pieces (prey) and forgot to thaw with time, place the package (well closed) in a container with water at room temperature and inside the refrigerator, for 10-20 minutes depending on the amount of meat.

To thaw the turkey.

-If the turkey is bought frozen and is to be prepared the next day, it is placed packed in water at room temperature and in the refrigerator.

It takes 30 minutes for each (1) pound of weight approximately to thaw.  You can be changing the water to defrost faster. Once thawed, marinate and cover very well.

-If necessary, remove the freezer from 3-4 days before preparation (depending on the weight):

• Remove the gasket and place it in a plastic container, wide enough to fit the bird loosely and easily turn when it is marinating ( Marinating or flavoring).

Frozen turkey and unpacked.

• Season and marinate (marinate in liquor liquid) and cover with film paper (Vinipel) or aluminum foil and place inside the refrigerator, never at room temperature, to defrost before cooking, for 3-4 days (depending on its weight). Keep well covered, to avoid “cross-contamination”.

Inject with the liquid medium in all the meat especially breast, legs and perniles.

 Inject with the liquid medium in all the meat especially breast, legs and perniles.

Place the turkey on a vegetable bed in a double disposable mold (one inside the other) for extra strength.

 Place the turkey on a vegetable bed in a double disposable mold (one inside the other) for extra strength.

2-If you do not have this medium, place the marinated turkey on a grate or grill (so that it does not stick to the bottom of the tray and also brown below) this in turn inside a tray a little Honda for oven , it is covered with aluminum foil with bright side inward (loose, baggy) very well covered. It can also be put in double disposable aluminum mold, using them as lid. Holes must be made in this with a fork so that the steam comes out a little and the liquids do not overflow.

Cover also with double aluminum mold with holes to escape a little steam and do not spill liquids.

3-can also be placed inside a baking bag (floured inside) with a plastic ejector thermometer (inside the thickest part of the breast, with 1 cup of marinade inside the bag and close very well. Place on a baking sheet or pan.  -Put the turkey inside the oven in the intermediate part (electric oven).

-Cook in the oven for 30 -40 minutes per 1 kilo of turkey weight approximately.

Baking time also depends on the oven you are going to use.

-Check the cooking of the turkey every hour. Bathe with juices (if not in baking bag).

Cover very well and continue cooking.  –When the cooking time is complete, remove the turkey from the oven, uncover (remove the foil).

-Check the cooking, carving the turkey deep into its breast (supreme) and wings. If white juice comes out, you are ready otherwise if it is pink, let it bake until the cooking is complete.

-Remove and strain the juice that has been released in the container and if you want to remove the fat from it, place it cold in the fridge (freezer or refrigerator) to setting and withdraw it.

Reserve this liquid separately, to make the apple sauces (sweet) and gravy (cleared) or for which you want to prepare, because it enriches its flavor.

-Add the grated panel or honey to the 3 whipped egg whites, the half cup of orange juice and the 1/2 cup of wine and varnish the turkey.

or varnish with the achiote dissolved in the 1/2 Cup of wine and the cup of orange juice.

Either of these two methods is to give you a beautiful and appetizing golden color.

-Put it back in the oven for 20-30 minutes, until it browns.

-Remove and leave at rest for 15-30 minutes (according to their size), so that their fluids are reabsorbed (stabilize) and do not miss the juiciness of their meat.

To prepare the filling for the baked turkey…

Recipe for filling.

One of many: ingredients.

1 unit of Turkey of 10-12 kg. Approximately

3-4 pounds of ground beef. 3-4 pounds of ground pork.

 ½ Cup of vegetable oil. 1 cup white wine.

4 finely chopped garlic cloves. 50 grams of raisins (optional).

50 grams of peeled and chopped almonds (optional).

1/2 cup red or white wine. 3 tablespoons salt or salt to taste.

1 cup bread crumb (Panco). Minced pepper to taste.

4 tablespoons boneless or chopped olives (optional).

2 tablespoons capers or to taste (optional).

Preparation.

-Fry the garlic quickly so that they do not burn.

Add the seasoned ground meats (season), sauté thoroughly until golden and dry.

Add the wine and continue cooking.

-Add the olives, capers, raisins, almonds and let the flavors be integrated into a cooking for 10 minutes.

Allow the mixture to cool, then add the bread crumb (Panco), stir and fill the turkey with this and immediately bake.

-Bake the turkey for the necessary time and at the correct temperature.

-When the baking time has been completed, remove, uncover and check its cooking. If it is already perfectly cooked…

-Add the grated panel to the 3 whipped egg whites and varnish (smear) the turkey, or with achiote dissolved in the 1/2 Cup of white wine (dry or non-sweet), to take an appetizing gold.

place it back in the oven for approximately 20-30 minutes to brown.

-Remove and leave at rest for 15-30 minutes so that their juices are reabsorbed and do not lose the juiciness of their meat.

Apple sauce.

Ingredients.

7 Apples (peel and slice).

4 tablespoons sugar.

1/2 cup water or apple juice.

2 tablespoons vinegar (optional).

1 cinnamon chip (optional).

Preparation

-In a pot, add the peeled apples and pieces (slices), the sugar the 1/2 cup of water or apple juice and 2 tablespoons of vinegar, so that the sauce is bittersweet.

-Cook on low heat for 10-15 minutes, until soft.

-Then, mash the apples, add some of the liquid that was reserved from the cooking of the turkey and adding the cinnamon.

-Let it boil all together for 3-5 minutes.

-If you wish you can dissolve a little cornstarch, to thicken the sauce a little. In the same way it is done with gravy sauce, although in the market they sell if desired, ready-to-prepare envelopes

.-Serve the sauce in a separate bowl (salsa with spoon) to accompany the turkey.

Decoration for the service of the baked Turkey.

-The turkey can be placed on a large tray and decorated with green apples, red, grapes of different colors and red fruits.

-or on a bed of lettuce (put them in cold water with ice to be upright, drain and dry very well) and cherry tomatoes (whole).

-it can also be with green herbs (arugula or baby spinach), pineapple slices in syrup and fresh or canned cherries, in the center of each pineapple.  (see more baking instructions on the note for this product).

TIPS.

-After cooking, allow the meat to cool completely if it is to be refrigerated.

-Store and keep in container with lid, inside the refrigerator.

-It is advisable not to freeze meats with fillings, because the fillings do not freeze completely and there is an uneven freeze that can affect the rest of the meat, “cross contamination”.

Instructions for roasting a turkey according to the (USDEA) Food Safety and Inspection Service (U.S. Food Security and Inspection Service).

-Adjust the oven temperature to 325 º F (190.55 º C) minimum.

-Place the turkey inside the roasting dish (with lid) or on a grate inside a not too deep baking tin (covered).

If the turkey is to be filled, mix the ingredients of the filling at the time before placing it inside the turkey.

Bring the turkey to cooking immediately.   -Place inside the oven.  –Check that the internal temperature of the filling centre has reached 165 º F (73.88 º C).

-A whole turkey is harmless to the health, when it is cooked until reaching a minimum internal temperature of 165 º F (73.88 º C) in the whole bird.

Check the inner temperature in the deepest part of the thigh and the wing and in the thickest part of the breast.

The filling must also reach a minimum internal temperature of 165 º F (73.88 º C).  -If the filling has not reached 165 º F (73.88 º C), continue roasting the turkey until both reach the temperature.

-If the turkey comes with an ejector temperature indicator, it is recommended to use a food thermometer in addition, to check the inner temperature of the whole bird in the thickest part of the breast, the deepest part of the thigh and the wing.

-Its minimum temperature must be 165 º F (73.88 º C).

Factors that can affect the cooking time of a whole turkey.

a partial or fully frozen turkey needs more cooking time than a completely thawed Turkey.

-The turkey is cooked faster in a dark roasting dish.-the size and depth of the source depends on the heat circulating throughout the surface of the P Avo.

-Using an aluminum foil cover throughout the cooking time causes it to delay longer.-keeping the baking dish covered with a lid, accelerates cooking.

-The use of baking bags shortens the cooking time.-A stuffed turkey takes more time to Cook that a turkey without filling.

-The position of the oven rack may affect uniform cooking and heat circulation.

Optional.

Place the tips of the wings under the shoulders.  Put 1/2 Cup of liquid into the bottom of the fountain.  A loose aluminum foil cover (loose) may be placed on the turkey for the first hour or hour and a half of cooking, and then removed to allow the turkey to brown.

Or, it can be put after the turkey has browned, so that it cooks inside.  To achieve a better quality, you can let the turkey stand for UNOS20-30 minutes before removing the filling from the cavity and start cutting.

Approximate cooking time.

-The time tables are based on fresh turkeys or that have been completely thawed in the refrigerator at a temperature of 40 º F (4.4 º C) or less.

-Frozen or partially thawed turkeys take longer to cook.-Turkey Cooking Frozen takes at least 50 percent more of the recommended time for fully thawed turkeys.

-These cooking times are simply guidelines.

-A food thermometer should be used to know if the turkey is well cooked so that it does not present a health hazard.

Approximate baking time for unfilled Turkey.

4-8 lbs of breast, 1 ½ hours to 3 ¼ hours. 8-12 lbs, 2 ¾ hours to 3 hours.

12-14 lbs, 3 hours at 3 ¾ hours. 14-18 lbs, 3 ¾ hours at 4 ¼ hours.

18-20 lbs, 4 ¼ hours at 4 ½ hours. 20-24 lbs, 4 ½ hours to 5 hours.

Approximate baking time, for the stuffed turkey according to its weight:

4-6 lbs. of breast, usually not filled.

6-8 lbs of breast, 2 ¼ hours at 3 ¼ hours. 8-12 lbs, 3 hours at 3 ½ hours.

12-14 lbs, 3 ½ hours to 4 hours. 14-18 lbs, 4 hours at 4 ¼ hours.

18-20 lbs , 4 ¼ hours to 4 ¾ hours. 20-24 lbs, 4 ¾ hours to 5 ¼ hours.

Note.

turkeys that are purchased stuffed and frozen should be thawed before cooking. See instructions on the wrapper.

-periodically check the condition of the product (freezing date) and during the time it is refrigerated (adobándose or sazonándose), its storage and conservation, in order to consume it in time.

POULARDE

Purchase:

The POULARDE and THE CAPOn, are chickens barley (special treatment of fattening fast). Its meat is soft and tender for being young animals and good breed. They are castrated before the 6 months.

Freshness:

It is appreciated in the firmness of its flesh, pleasant odour. That its color is not greyish.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Do not leave a lot of time exposed to heat inside the car, or outside the freezer (because its lifespan is shortened), maximum 30 minutes not to interrupt “the cold chain” of Turkey, which prevents the proliferation of bacteria that cause disease.

If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells.

Also when you arrive at your destination, place them immediately in the refrigerator.

Uses:

They prepare roasts or galantine. They are used for large buffet dishes.  Or as a strong dish (stuffed, in sauces), using several culinary techniques (roasts, stews, baking), among others, because you can use any method of cooking.

Storage:

For hygiene, sanitation and to avoid contamination and possible intoxications, you should wash your hands and/or put on gloves before you begin to handle poultry meat.

If consumed within 24-36 hours:

  • Remove the liquid that has been released into the package.
  • Place in a lid container that prevents juices from falling on other foods and “cross-contamination” occurs.
  • Refrigerate in the coldest place in the refrigerator.
  • Otherwise, freeze on the bag for that purpose.

Freezing will be effective as long as no pathogenic agents are present.

Pack the air out of the bag as much as possible.

Use a large bag, which does not squeeze the contents into it.

Use plastic bags that can be sealed preferably if they are to be frozen for a long time. If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side facing inward.

Freeze at temperatures below 0 °c because the freeze keeps the microbes inactive by decreasing the movement of the molecules, preventing their growth and deterioration of meat and food in general.

To defrost, you must move from the freezer to the refrigerator, never at room temperature. When thawing meats, do not re-freeze.

Conservation:

Frozen.           Refrigerated.

Duration:       

6 months approx.     24-36 h approx.

NOTES: When cash them to manipulate and prepare:

  • Take great care when handling raw poultry meat, because salmonella, a microorganism in it, is transmitted to other foods by contact with this meat or from used utensils and which have not been adequately washed. The same way you have to wash your hands very well.
  • Wash all the ingredients to be added.
  • Cook at suitable temperatures.
  • Separate raw food from cooked foods.
  • To find out if the cooking is perfect, carve the bird with a fork, if blood comes out complete the cooking because it is still raw and is detrimental to the health and the meat can be damaged.

Turkey

Large TURKEYS weigh up to 12 kilos. The Pavitas up to 5 kilos.

The young have greyish or whitish legs and soft, the adult animal, has reddish and scaly.

The PAVIPOLLO is a turkey under 6 months, white meat, fine and delicate. It prepares the same as the chickens and you lay.

Purchase:

The TURKEY, is sold in various presentations: in some market places are alive, but usually get frozen, either whole (with giblets) or pieces (supreme or breast, legs, perniles and wings).

Freshness:

It should be noted that the turkey is very hard (not with soft parts). Its color is darker than the chicken.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Do not leave a lot of time exposed to heat inside the car, or outside the freezer (because its lifespan is shortened), maximum 30 minutes not to interrupt “the cold chain” of Turkey, which prevents the proliferation of bacteria that cause disease.

If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells.

Uses:

The turkey can be used as a strong dish or as an ingredient in many preparations. Its meat brings its great flavor when it is baked, it is golden and delicious. It is also used for the preparation of sausages and by-products of Turkey.

Storage:

If you have a fresh turkey, cook within the date written in the “Use it for” package… If there is no date, cook within 2 days after bringing it home. If you do not have plans to use the turkey within 2 days of the date, put it in the freezer until you are ready to defrost y
cocinarse. If you have a frozen turkey, store it in the freezer until you are ready to defrost it, following the tips for thawing (below
). Turkeys should be kept at a suitable temperature during defrosting. While frozen, turkeys remain harmless portiem
po indefinite. However, if turkeys are thawed at temperatures above 40 º F or 4 º C, any harmful bacteria that has been pre
senteantes to freeze can be reactivated and begin to multiply, unless proper defrosting methods are used.

  • 1-2 days, refrigerated, chicken or whole raw turkey. 1 year, frozen without interrupting its freezing process.
  • 1-2 days, chilled, chicken or raw turkey in pieces or dispresed. 6-9 months, frozen.
  • 3-4 days, refrigerated, chicken or cooked turkey. 2-6 months, frozen.
  • 1-2 days, refrigerated, raw chicken or turkey sausages. 1-2 months, frozen.
  • 1 week, refrigerated, processed chicken sausages (sausages, ham, Bologna) open package. Two weeks, no opening. 2-3 months frozen (open or closed package).
  • 1-2 days, Chicken burger, refrigerated. 2-3 months, frozen.
  • 24 hours, chilled with viscera (not cleaned).
  • 1-2 days, refrigerated, viscera (giblets or giblets) of chicken.  2-3 months frozen. They should be frozen separately from the chicken because their duration is less than that of this.

Turkey thawing

It is possible to roast a frozen turkey if it is not filled. In this case, the cooking time will be at least 50 percent longer than the tiemporec
omendado for roasting turkeys that have been completely thawed.

Note:

Turkeys that you buy stuffed and frozen, with the USDA inspection seal or your state in the wrapper, are healthy because they have been procesado
sde according to sanitary control measures. These turkeys should not be thawed before cooking. Follow the handling instructions that come in
the wrapper.

Defrost in the refrigerator

When the turkey is thawed in the refrigerator, plan ahead. For every 5 pounds of Turkey’s weight, calculate 24 hours of defrost in
a refrigerator with a temperature of 40 º F. or º 4 C defrost times in the refrigerator

(Whole turke
y) 8 to 12 lbs 1 to 2 dí
as12 to 16 lbs 2 to 3 Dí
as16 to 20 lbs 3 to 4 DÍA
S20 to 24 lbs 4 to 5 days

Defrost in the microwave oven

Follow factory instructions when thawing a turkey in the microwave oven. Plan to cook the turkey immediately after descongel
arloporque some areas of the turkey may warm up and start cooking during microwave defrosting.

Thawing with cold water

Calculate approximately 30 minutes for each pound of turkey weight when thawing in cold water. Make sure the wrapper is waterproof. Lo
stejidos of Turkey absorb water like a sponge, which will cause the product to be diluted. Immerse turkey in cold water. Change the water ea
ch 30minutes until the turkey is thawed.

Defrosting times in water fría8 to
12 lbs 4 to 6 horas12
to 16 lbs 6 to 8 HORAS16
to 20 lbs 8 to 10 Horas2
0 to 24 lbs 10 to 12 hours

Turkeys that thaw in cold water should be cooked immediately after thawing because this method does not allow temperatu
re control.

Conservation:

Frozen.  Refrigerated.

Duration:           

1 year aprox.

Note:

When preparing the turkey, remove from the freezer, withdraw the packaging and place in a plastic container, large enough to fit the bird loosely and easily turn over when marinating (marinating or seasoning).

There it is left in the container, covered with vinyl paper and inside the refrigerator, to be thawed, for 4 or 5 days (depending on its size) before cooking. Every day it should be checked and flipped so that the condiments and the liquid medium that is used for your marinade, be it wine or beer, will be injected everywhere (with syringe if possible), especially in the breast (supreme).

If you bring giblets or Viscera in a pod inside the turkey, as soon as you can, remove them. These can be marinated separately and used for the sauce.

Frozen the raw turkey and whole, without interrupting the freezing process, lasts 1 year approximately.

When thawing the turkey, the microorganisms re-activate and can multiply to cause diseases, for this reason defrost inside the refrigerator. Never at room temperature and less freeze again.

Birds

BIRDS 1. Turkey. 2. Goose. 3. Barbary Duck. 4. Guinea Fowl. 5. Blue Duck. 6. Coquelet or chick. 7. Quail. 8. Partridge. 9. Pigeon. 10. Pheasant. 11. Chicken. 12. Aylesbury Duck.

Purchase:

The BIRDS, there are white meat, red and black (hunting). (See each bird Class).

They must be purchased in establishments where they have a good management and conservation of poultry and by-products.

The site must have good physical condition, clean, walls with veneer in sanitary material.

Staff, with adequate endowment.

Good display of the product either refrigerated or frozen.

Self-branded stores, chain stores and supermarkets are the best and most reliable.

In the last two, it must be at the end of the purchases when the birds and meats are to be bought in general, so as not to interrupt the “cold chain” of the product.

The presentations in which the birds are coming are:

  • Whole frozen (with skin, with or without viscera).

They are less perishable, than by pieces or channels.

If you are not going to eat soon the bird and you like the viscera (liver, heart, gizzard and neck) for broths or sauces, should be purchased separately, as it is not advisable to thaw to extract them from inside.

  • Refrigerated and by pieces, breast (supreme), legs (thighs or columbines) and perniles (against thighs or squares), with or without skin (clean).

It is recommended not to leave meat exposed to heat, in the car, or outside of the refrigerator too long, because it shortens its “service life”.

Maximum 30 minutes not to interrupt “the cold chain” of the product, which prevents the proliferation of bacteria causing disease.

As far as possible, poultry and meat in general should be transported in a thermal bag and away from polluting products such as cleaners, oils for cars or petrol, as it easily absorbs such smells.

The freshness of the BIRDS will be noticeable in their:

  • Characteristic smell, fresh and soft (that does not smell like a feather, or any other bad smell).
  • Moist, thin, white (non-pink, yellow, or gray skin or leather), much less violet, purple, or green, characteristics of an old, damaged bird.

There should be No stains.

  • Flesh slightly pink (rosy) and white fat (not yellow, indicating little freshness).

Only in peasant chickens the skin is hard and yellow along with its fat, because they have been fed with corn.

  • Flesh texture, firm, soft and shiny (not viscose, slug, or sticky) should not have a lot of fat.

It has to be elastic to the touch, which by pressing with the finger regain its shape immediately.

The breast has to be rounded (not flat).

  • The best state to buy the birds is refrigerated, which feels very cold.
  • Check packing date and expiration or expiration date of the product.

Choose as far as possible, the farthest to be fulfilled.

Check that it is not blurred, overtreaded, or tampered with.

  • Observe packaging and labels that are in good condition.
  • The birds must be bought at the end of the market together with the other meats, so that the “cold chain” of the product is not interrupted.

Refrigerate or freeze immediately upon arrival at your destination.

Uses:

Within all balanced diets should be included proteins and POULTRY is another of the most important sources to contribute to the organism this nutrient, among MANY others. (See Tips).

It is used as a strong dish or as an ingredient in countless preparations, since it is of great nutritional value and you can use various cooking methods.

Storage:

The day that is made market, when you get home, you have to have enough time to organize: serving, packing, labeling and storing POULTRY MEAT, according to its subsequent use (cuts) and according to the number of people (diners) who feed at home each day , leaving ready to keep them in the most appropriate way (refrigerate or freeze).

This will make the preparation of the food daily more agile, quick and practical. (See each meat Class)

Approximate weight per serving.

The Poultry meat portion (boneless) recommended is 125-200 gr. For adults.

For children the portion would be about 10-15 Gr. For every year of age.

Tips:

It is advisable to know a little about the nutrients that contributes to the consumption of POULTRY MEAT, to the human organism.

Example: CHICKEN MEAT. Amount per 100 grams.

Calories 239

Chicken meat is a great source of protein.

Proteins:

They are essential for the cellular development essential amino acids).

It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.

It also provides essential minerals for the organism such as potassium and calcium.

Iron.

(Great content in red meats).

It is the main component of red blood cells and hemoglobin in the blood.

They help build blood cells.

Fatigue resistance.

Avoids anemia.

Potassium.

It develops the cells of the muscles.

For muscle tissue and glycogen formation.

Avoids muscle Fatigue.

Calcium.

It constitutes 50% of the minerals present in the human Body.

It helps keep your heartbeat constant.

For the maintenance and development of bones, fingernails and Teeth.

Helps in blood clotting and good muscle functioning.

Zinc.

It serves to preserve the skin.

Helps children and adolescents grow.

For healing the wounds.

Strengthens the immune System.

Provides vitamins from B-complex.

B-COMPLEX VITAMINS.

(Water-soluble vitamins).

It should be consumed daily because the body cannot store it.

It favors the generation of red blood cells and maintains a good state of the nervous system.

Beneficial for eyes and hair (hair).

Avoids fatigue and fatigue.

Vitamin B1 or thiamine.

Essential for the growth of children and adolescents.

For metabolism.

And the nervous system.

Vitamin B2 or riboflavin.

Important in cellular respiration.

Antiinflammatory.

Vitamin B6.

Helps in pregnancy symptoms such as nausea.

Stimulates appetite.

Vitamin B12.

It is involved in the growth of children and adolescents.

Antianemic.

Chicken meat provides a great feeling of satiety, a very important factor in weight loss.

It is recommended for sick people, because it is a very nutritious food, soft for the stomach and that feeds quickly.

It contains few calories.

PARTS OF THE CHICKEN AND ITS NUTRIENTS.

When eating chicken, there are usually preferences regarding the prey (pieces) of this.

Depending on the part you eat, you have to receive the nutrients.

For example, the darker parts, have more iron, zinc, and B-complex vitamins but contain more calories.

For this reason people who need to gain weight are advised to eat legs and chickens.

If you want to lose weight, it is recommended to eat white meat (breast or supreme).

The skin of the chicken because it contains a lot of fat, it is suggested to avoid its consumption, to care for health.

You can prepare the chicken retirándole the skin and Cociéndolo to the “iron” is healthier, than fried, because in this preparation, more fat is used.

Marinate the chicken with salt, pepper and lemon before, leaving it to season for a few minutes and it will be healthy and delicious.

Nutrients that should contain any balanced diet.

It should be remembered that for a balanced diet, food should be consumed from the 5 groups:

  • Proteins: essential amino acids are essential for cell development.

It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.

  • Carbohydrates (carbohydrates): They provide energy to the organism, such as food fibre and sugars.

They are found in vegetables such as wheat, potato, plantain and some fruits, among others.

  • Lipids. Animal and vegetable fats.
  • Vitamins. Fruits and vegetables and in the vast majority of food.
  • Minerals. Fruits and vegetables and in the vast majority of food.

Then a balanced diet should contain:

Meats, fruits, vegetables, cereals, legumes, dairy, eggs and fats.

Note:

It should be remembered that the useful “life” of the product depends on its freshness at the time of purchase, the date (approximate) of maturity and its subsequent storage and conservation.

Periodically check the condition of the product (freezing date), in order to be able to consume it in time.

Always handle with clean hands or disposable gloves and those that have already been cooked, in addition to clean utensils.

Chicken

How to buy Chicken

The chicken, it’s a white meat. It must be bought in establishments where they have a good handling and conservation of meats and meat products. The site has to have good physical conditions (clean, walls veneered in sanitary material, personnel with adequate endowment and the display of the refrigerated or frozen product. Self-branded stores, meat shops, chain stores or supermarkets are the best and most reliable. In the last two, it must be at the end of the purchases when you should buy the chicken.

The presentations in which the chicken comes are:

Frozen

(whole with skin, without viscera, is less perishable than by pieces or channels.  If you are not going to eat it soon and you like the viscera (liver, heart, gizzard and neck) for broths or sauces, buy them separately.

Refrigerated

By pieces (breast or supreme), legs and perniles (thighs and thighs or colloquially called, columbines and squares), with or without skin (clean). Try not to buy chicken that is not in these conditions. Do not leave a lot of time exposed to heat inside the car, or outside the refrigerator (because it shortens its “lifespan”), maximum 30 minutes not to interrupt “the cold chain” of the chicken, which prevents the proliferation of bacteria that cause disease. If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells. The chicken must be bought at the end of the market together with the other meats, so that the “cold chain” of the product is not interrupted.

The freshness of the chicken will be noticed in:

  • Characteristic smell, fresh and soft (that does not smell like a feather, or any other bad smell).
  • Moist, thin, white (non-pink, neither yellow, nor grey, much less violet, purple, or green skin, characteristics of an old and damaged chicken). There should be No stains.
  • The color of the meat is slightly pink (rosy) and white fat (not yellow that indicates little freshness). Only in peasant chickens the skin is hard and yellow along with its fat, because they have been fed with corn.
  • Flesh texture is firm, soft and shiny (not viscose, slug, or sticky) and should not have a lot of fat. It has to be elastic to the touch, which by pressing with the finger regain its shape immediately. The breast should be rounded (not flat).
  • It has to be bought: refrigerated, (national chicken), or frozen (imported chicken). Never frizzy (half-freezing, because it has already been frozen).
  • The best state to buy the chicken is refrigerated, which feels very cold.
  • Check packing date and expiration or expiration date.

Uses:

As a strong dish or as an ingredient in countless preparations and using various culinary techniques (roasts, stews, baked, empanadas or breaded and frying in general), among others, because you can use any method of cooking.

Storage:

For hygiene, sanitation and to avoid contamination and possible intoxications, hands should be washed and/or gloves placed before starting to handle chicken meat. If it is consumed before 24-36 hours the chicken should be:

  • Remove the liquid that has been released into the package.
  • Place it in a container with a lid that prevents its juices from falling on other foods and produces a “cross-contamination”.
  • Put it in the coldest place in the refrigerator to refrigerate.

Freezing.

It consists in rapidly lowering the temperature of the food to-19 degrees Celsius (-5 F) or less to preserve its nutritional value, smell and taste, and to keep the bacteria inactive and prevent food from deteriorating. Food may become contaminated during processing by:

  • Equipment malfunction (refrigerators).
  • Contaminated utensils (knives, tables, trays, containers, bags, etc.). All this must be thoroughly washed with water and detergent to prevent contamination.
  • Improper storage.
  • Poor handling (dirty hands).
  • Cross-contamination.
  • Inadequate time and temperature.

Freezing will be effective as long as no pathogenic agents are present. Pack the air out of the bag as much as possible. Use a large bag, which does not squeeze the contents into it. Use plastic bags that can be sealed preferably if it is to be frozen for a long time. If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side facing inward. Freeze at temperatures below 0 °c because the freeze keeps the microbes inactive by decreasing the movement of the molecules, preventing their growth and deterioration of meat and food in general.

It is advisable for your comfort before freezing the chicken:

  • Remove this from its packaging and discard the liquid that has been released, wash the channel or parts with clean water to remove traces of blood. This wash should be quick so that water-soluble vitamins are not lost. Drain and dry with a kitchen absorbent paper.
  • Remove excess fat, so that it has longer life and better flavor if it is going to freeze for a long time. It’s also healthier.
  • To be used according to the quantity of pieces that are needed daily, so that when thawing the whole package, it is not necessary to re-freeze any surplus, since the bacteria have been activated and multiply, producing toxins.
  • Pack The daily portions wrapping in aluminium foil, vinyl paper, in bags to freeze or in plastic bags, sealed and labeled, scoring with indelible marker (the date of packing, part of the chicken: Breast or supreme, legs, perniles, wings, etc.).
  • Freeze to less than 4 °c in a separate container of the other meats, stacking the bundles of the portions, well flattened (to make them better fit, occupy less space and can be more easily thawed).
  • In many places they provide the filleting and packaging service at no additional cost.
  • Do not store raw chicken next to cooking, because crude contaminates cooking (cross-contamination) and can cause mass poisoning (all diners).
  • Do not freeze stuffed chicken, because the filling does not freeze and may present bacteria that contaminate it and are toxic.
  • If you are going to freeze cooked chicken, wait until it cools a little at room temperature, refrigerate until it is completely cold and then freeze.

Cooling.

It is a method for the conservation of foods that consists of cooling them to 4-6 degrees centigrade (42 degrees F), to reduce bacterial activity. It should be placed in airtight containers to avoid cross-contamination.

Main pathogenic agents in chickens.

-SALMONELLA ENTERÍTIDIS: It can be located in the intestinal tract of poultry and other warm-blooded animals. It is also presented in the eggs (dirty husk of excrement). -STAPHYLOCOCUS ÁUREUS: Can be transmitted through the hands (wash hands and/or use plastic gloves to handle chicken). -CAMPYLOBACTER JEJUNI: Is the most common cause of diarrhea in people. Cross-contamination should be prevented and use proper cooking methods to reduce the risk of infection.

Its duration:

  • 1-2 days, refrigerated, chicken or whole raw turkey. 1 year, Frozen.
  • 1-2 days, chilled, chicken or raw turkey in pieces or dispresed. 6-9 months, frozen.
  • 3-4 days, refrigerated, chicken or cooked turkey. 2-6 months, frozen.
  • 1-2 days, refrigerated, raw chicken or turkey sausages. 1-2 months, frozen.
  • 1 week, refrigerated, processed chicken sausages (sausages, ham, Bologna) open package. Two weeks, no opening. 2-3 months frozen (open or closed package).
  • 1-2 days, Chicken burger, refrigerated. 2-3 months, frozen.
  • 24 hours, chilled with viscera (not cleaned).
  • 1-2 days, refrigerated, viscera (giblets or giblets) of chicken. 2-3 months frozen. They should be frozen separately from the chicken because their duration is less than that of this.

Conservation:

Freeze.               Cool.

Duration:          

6 approx.              1-2 days approx. Tips: It is advisable to freeze the chicken always fractionated and preferably packed in daily portions. Note: When handling the chicken, always do it with your hands clean and/or preferably with gloves. Check that the site, containers, trays, inns, and other utensils are clean before use and when the process is finished wash them with plenty of soap and water, before proceeding with other raw meat, especially when poultry or pork have been handled because they are meat With lots of bacteria and you can give the cross contamination. Although frozen chicken meat can be kept for more than a year, it is advisable not to exceed 6 months since it becomes dark and loses flavor and aroma and its flesh becomes darker, it turns black. To defrost the chicken, it has to be done slowly (from the freezer to the refrigerator for the whole night), to avoid microbial growth. If you have forgotten, place it in a sealed pouch inside a container with fresh, clean water at room temperature in the same refrigerator until it thaws. Never thaw chicken at room temperature, or re-freeze after thawing, because bacteria are activated, can become toxic and cause disease.

Organic Chicken

In cooking it shrinks less. When you go to prepare the chicken:

  • Keep hands and utensils clean.
  • Wash all the ingredients to be added.
  • Cook at suitable temperatures.
  • Separate raw food from cooked foods.
  • To find out if the cooking is perfect, carve the chicken with a fork, if blood comes out complete the cooking because it is still raw and is detrimental to the health and the meat can be damaged.
  • When the microorganisms are thawed, they are re-activated and can be multiplied to cause disease, for this reason to defrost inside the refrigerator. Never at room temperature and less freeze again.
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