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.