The word Poultry is generally used to mean domesticated birds (chicken, turkey, duck), as opposed to wild birds.
In European Directive 90/539/EEC (modified by Directive 92/65/EEC), they define Poultry as: "fowl, turkeys, guinea fowl, ducks, geese, quails, pigeons, pheasants, partridges and rarities reared or kept in captivity for breeding, the production of meat or eggs for consumption, or for re-stocking supplies of game."
A spur is the bony, single claw that grows on the leg, between the knee and the foot, of male birds such as roosters, turkeys, guinea fowl, partridges, and pheasants. The male bird uses it as a weapon in fights.
When cooking Poultry that was frozen, make sure that it is completely thawed -- check inside it for ice. If there's still ice, don't cook it yet. Frozen or cooler parts may prevent that part of the meat from coming up to the safe temperature.
In general, cook until internal temperature reaches 185 F (85 C). You make also wish to consult the Safe Cooking Temperatures entry to see what is recommended by the Health Authorities where you live.
You need to presume that any Poultry may carry salmonella. Make sure that all cutting boards and surfaces are well washed with hot, soapy water before putting any other food on them. Don't let uncooked Poultry juices mingle with any other food, and watch out, too, for leaky chicken bags touching your lettuce in the grocery cart at the store or in the fridge at home. Cook all Poultry until the safe internal temperature has been reached.
Literature & Lore
"I am very fond of second courses, and devoutly believe that the whole gallinaceous family was made to enrich our larders and to deck our tables.
From the quail to the turkey, whenever we find a fowl of this class, we are sure to find too, light aliment, full of flavour, and just as fit for the convalescent as for the man of the most robust health.
Which one of us, condemned to the fare of the fathers of the desert, would not have smiled at the idea of a well-carved chicken's wing, announcing his rapid rendition to civilized life?
We are not satisfied with the flavour nature has given to gallinaceous fowls, art has taken possession of them, and under the pretext of ameliorating, has made martyrs of them. They have not only been deprived of the means of reproduction, but they have been kept in solitude and darkness, and forced to eat until they were led to an unnatural state of fatness.
It is very true that this unnatural grease is very delicious, and that this damnable skill gives them the fineness and succulence which are the delight of our best tables.
Thus ameliorated, the fowl is to the kitchen what the canvass is to painters. To charlatans it is the cap of Fortunatus, and is served up boiled, roasted, fried, hot, cold, whole or dismembered, with or without sauce, broiled, stuffed, and always with equal success.
Three portions of old France disputed for the honor of furnishing the best fowls, viz: Caux, Mans, and Bresse."
-- Jean Anthelme Brillat-Savarin. The Physiology of Taste, Project Gutenberg, Apr 2004. First published Dec 1825.
"A wonderful bird is the pelican,
His bill will hold more than his belican.
He can take in his beak
Food enough for a week,
But I'm damned if I see how the helican."
-- Dixon Lanier Merritt (1879 - 1954)
PoultryBustards; Chicken; Cornish Game Hen; Duck; Free-Range Chickens; Free-Range Total Freedom; Goose; Grouse; Guinea Fowl; Parson's Nose; Pheasant; Poultry; Poussin; Quail; Stuffing; Traditional Free-Range; Turducken
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