Baking Powder and Baking Soda Information Center

IDENTIFYING POULTRY
The USDA recognizes six categories or kinds of poultry: chicken, duck, goose, guinea, pigeon and turkey. Each poultry kind is divided into classes based predominately on the bird's age and tenderness. The sex of young birds is not significant for culinary purposes. It does matter, however, with older birds: Older male birds are tough and stringy and have less flavor than older female birds.

Chicken
Chicken (Fr. Poulet) is the most popular and widely eaten poultry in the world. It contains both light and dark meat and has relatively little fat. A young, tender chicken can be cooked by almost any method; an older bird is best stewed or braised. Chicken is extremely versatile and may be seasoned, stuffed, basted, or garnished with almost anything. Chicken is inexpensive and readily available, fresh or frozen, in a variety of forms.

Duck
The duck (Fr. Canard) used most often in commercial food service operations is a roaster duckling. It contains only dark meat and large amounts of fat. In order to make the fatty skin palatable, it is important to render as much fat as possible. Duck has a high percentage of bone and fat to meat; for example, a 4-pound duck will serve only two people, while a 4-pound roasting chicken will serve four people.

Goose
A goose (Fr. oie) contains only dark meat and has very fatty skin. It is usually roasted at high temperatures to render the fat. Roasted goose is popular at holidays and is often served with an acidic fruit-based sauce to offset the fattiness.

Guinea
A guinea or guinea fowl (Fr. pintade) is the domesticated descendant of a game bird. It has both light and dark meat and a flavor similar to pheasant. Guinea is tender enough to sauté. Because it contains little fat, a guinea is usually barded prior to roasting. Guinea, which is relatively expensive, is not as popular here as it in Europe.

Pigeon
The young pigeon (Fr. pigeon) used in commercial food service operations is referred to as squab. Its meat is dark, tender and well suited for broiling, sautéing or roasting. Squab has very little fat and benefits from barding.

Turkey
Turkey (Fr. dinde) is the second most popular poultry kind in the United States. It has both light and dark meat and a relatively small amount of fat. Younger turkey is economical and can be prepared in almost any manner.