How to bone poultry parts.
Low-fat poultry dishes like the seven quick entrees on pages 70 to 76 call for boned, skinned pieces of turkey or chicken. Most supermarkets carry a selection of ready-to-use cuts such as turkey breast slices and boned chicken breasts and thighs. But if you're willing to do some simple boning yourself, you can take advantage of the less-expensive bone-in cuts. As a bonus, you can save the left-over bones and skin and use them to flavor homemade soups. Turkey half-breasts and thighs and chicken thighs are widely available and especially easy to bone, as we show at right. All you need is a sharp boning or short' narrow-bladed knife and a cutting board. You can also follow these directions to bone a whole turkey breast or chicken breast. In addition, we suggest you review the information below on safe handling of poultry. To bone a whole turkey breast. Follow directions at right for boning a halfbreast, but remove skin first. Place breast on work surface, skinned side up, and cut along one side of breastbone ridge; repeat on other side. To bone a whole chicken breast. Holding breast with skin side down, firmly grasp each end. Bend ends backward until soft, dark-colored breastbone snaps. Run your fingers underneath and pull out breastbone and cartilage. Cut breast in half lengthwise with a sharp, sturdy knife, slicing through wishbone. Working with one breast side at a time, insert knife over long first rib; then cut meat from ribs as directed for half-breast, at right. How to handle poultry safely In poultry-processing plants even those with the highest standards of sanitationbacterial contamination cannot be completely eliminated. Bacteria exist in all living things, in air, in water, and on all surfaces. Two types of bacteria can cause trouble in raw poultry. One type causes meat to rot or spoil; these bacteria also affect taste and usually create "off" odors as warning signals that the meat shouldn't be eaten. The second type of bacteria causes food poisoning; these usually can't be seen, smelled, or tasted. When present in sufficient numbers, they cause illnesses that are sometimes severe. Most bacteria thrive at room or warmer temperatures, but grow very slowly in a refrigerator. Small populations can survive almost everything except cooking. A few simple precautions prevent contamination and keep the bacteria from multiplying enough to cause harm. Keep poultry cold. Pick up meat last when shopping; store it in coldest part of the refrigerator as soon as possible. Don't hold at room temperature more than 3 hours. Thaw frozen poultry in the refrigerator. To thaw faster, immerse in cold water; change water often. Or thaw in a microwave oven, following manufacturer's directions. Avoid cross-contamination. After handling raw meat, wash hands, work surface, and utensils with hot soapy water before exposing them to other foods specially foods eaten without cooking. Periodically wipe meat-cutting boards with household bleach, then rinse well. Cook poultry adequately. For small cuts, cook until meat in the thickest part is no longer pink. For large cuts and whole birds, a thermometer should register 160' at breastbone or in center of thickest part of boneless white meat and 1800 to 185' in dark meat. (Harmful bacteria in poultry ark, killed at 1400, but the meat isn't palatable for most tastes unless cooked further.) Don't interrupt cooking; if meat does not reach at least 140' internally, any bacteria present can resume growing as the meat cools. Keep hot foods hot. If you need to delay serving cooked foods, keep them between 140' and 165' (about the temperature of a chafing dish); don't hold them at room temperature for more than 2 hours. Put cooked made-ahead dishes or leftovers in refrigerator as soon as they stop steaming; don't cool them first at room temperature. How long can you store fresh poultry? Many packaged products include a date on the label that indicates how long the product will remain at optimum freshness. With the right handling and temperature, most fresh chicken or turkey can be refrigerated safely for up to 2 days after that date. If poultry is to be kept longer, freeze it immediately. You can cover and refrigerate cooked poultry up to 4 days; if in broth or sauce, keep no longer than 2. Turkey half-breat Place breast on work surface with the ridge of the breastbone facing up and ribs down. Insert knife along top edge of the breastbone and work it over the long first rib Follow contour of breastbone and rib cage as you cut and peel meat away from the bones. Cut and scrape meat from wishbone to free boned breast in one piece Lift out tenderloin, a long lengthwise strip of meat (usually darker-colored) in center on boned side of breast. Pull off skin; cut membrane if needed. Trim and discard fat Turkey or chicken thigh Lay thigh skin side down. Cut down to thighbone along its length, then cut on each side of bone from joint to joint Slip knife under the bone and work it down and around the joint on one end, cutting it free Grasp free end of bone and cut it away from meat up to and around second joint. Slice off cartilage at one end of thigh meat. Remove skin and fat
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|Date:||Sep 1, 1990|
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