Poultry Fabrication Methods - The Culinary Pro

The major muscles of a bird include the breast, leg, thigh, and wings, with the breast and the thigh being the largest of the muscles. There is approximately a 50% meat yield when removed from the bone and about 35% when skinned. Breast meat is tender due to its lean nature and lack of connective tissue. Legs, thighs, and wings have more tendons and connective tissue because these muscles get the most exercise. In the case of mass produced chickens, the legs and thighs are still relatively tender because of their confinement during breeding.

Turkey or chicken wings have more usable meat than quail or squab wings. Similarly, turkey breast meat is easily suited for processing as boneless cutlets and slices including escallops, cutlets, and schnitzels. Chicken or duck breast is boned, and optionally skinned, to produce a suprême. The relative lean nature of the breast meat and the fact that it cooks up quicker is often a reason to separate the leg and thigh from the breast.

Skeletal Structure

As with meat cutting, before beginning the cutting process examine the basic carcass structure of the bird to become accustomed to the major bones and how they integrate with the muscles.

Muscle Structure

The major muscles of a bird include the breast, leg, thigh, and wings, with the breast and the thigh being the largest of the muscles. There is approximately a 50% meat yield when removed from the bone. Breast meat is tender due to its lean nature and lack of connective tissue. Legs, thighs and wings have more tendons and connective tissue because these muscles get the most exercise. In the case of mass produced chickens, the legs and thighs are still relatively tender because of their confinement during breeding.

The size of the muscles also is a major determinant in their fabrication. Turkey or chicken wings have more useable meat than quail or squab wings. Similarly, turkey breast meat is easily suited for processing as escallops and cutlets or schnitzel. Chicken or duck breast can be boned, and optionally skinned, to produce a suprême. The relative lean nature of the breast meat and the fact that it cooks up quicker is often a reason to separate the leg and thigh from the breast.

Cutting Direction

Cutting across the muscle grain is important for poultry processing but less so than for meats. This has to do with smaller muscles and the tender nature of poultry. When fabricating breast meat it becomes more of a factor and a cross-cut approach should generally be observed unless the meat is being pounded or flattened for escallops or cutlets. Thigh meat can be boned and cut into emincé for use in sautés and stir-fry. Used in this manner grain direction tends to be inconsequential.