All Birds are Poultry.
Most whole carcass Chicken is slaughtered between 4-6 weeks of age, Chicken for pieces can be older so the pieces are larger.
Chickens bred for meat have large breast muscles, the meat is largely white as they are prevented from flying and don’t develop the strong blood rick muscles of flying birds.
Chicken is arguably one of the most consumed meats on the planet.
Chicken meat can be bland in flavour, corn fed chicken will have more flavour but is of course more expensive.
“Free Range” labelling in Australia is a trap, the birds need only to have access to the outside world, and barn raised birds are reluctant to venture outside and at the stocking rates allowed there will be no chickens skipping through the long grass as the marketing images would have us believe, every blade of grass will be eaten, and the ground will be bare. Do your research, true Free Range chicken is worth it.
You will be able to find Rooster in some Asian supermarkets and Butchers, it is worth trying, the flavour is well developed, the flesh is a bit scrawny but if you don’t mind fiddling a bit, Rooster is a great feed!
Pullet is a young chicken, small and delicate, it’s a great choice for a celebration, serve half a bird per person.
Duck is becoming more popular as a home cooked meal. Duck has dark meat and can be cooked rare or taken to the point of shredding.
Duck is popular in Asian cooking but has always been a difficult table birds as they generally don’t carry a lot of meat and can be fiddly to carve.
Duck meat is rich and satisfying.
Most of us only meet Turkey at Christmas or Thanksgiving. Turkey is a lean white meat; it has good flavour and a lot of meat.
Turkey takes time to cook as the muscles can be big and thick, it is in danger of drying out during the cooking so brining or injecting is common to increase and “lock in” the moisture.
Turkey is available all year, mostly as pieces. The drumstick of a Turkey has long tough sinews which need to be removed or eaten around
Goose is harder to find than Turkey, it is smaller and has a darker richer meat, I prefer it to Turkey because of its flavour.
Search it out and try it instead of Turkey next Christmas, you will be surprised how good it is.
Quail are delicate and tasty!
They are great grilled or roasted, be careful not to dry them out, they do not need a lot of time to cook.
Quail are bred so their dark red meat is largely concentrated around the breast.
A small but tasty feed.
Pidgeon is harder to find than the smaller Quail but it has a stronger flavour and more meat, sometimes it can be a little scrawny but that is the nature of flying birds.