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Chicken |
Chickens were originally
tree-dwelling birds
living in the jungles of Asia. The people
of India
were the first to domesticate this bird, and later
the Greeks and Romans raised chicken rearing
to a fine art,
fattening chickens with barley and
milk and confining them in cages to keep
them
tender. Chickens can be cooked whole, or
cut
up into breast, thigh, leg, wing parts and cooked
just about any
way you like. At DUDES411.COM,
we're partial to
spicy buffalo wings with
beer.
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| Duck |
Most ducks have a thick layer of fat
under the skin, which can make them a little on the greasy
side when cooked. Duck was a popular main dish in
colonial days; today many consider it gourmet fare. The
white Pekin duck, often sold under the name Long Island
duckling, are the ones most often available in supermarkets
today. Duck should always be sold in an
airtight wrapper... unless of course you just blew him out of
the sky, in which case... good shot, get the
roasting pan. |
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| Goose |
Goose can be wild or
domestic, generally the younger the goose
the more tender the meat. Freshness is
important, as with all poultry. The goose should be
clear of feathers and have a clean smell. Goose should be thawed
in the refrigerator if purchased frozen, and cooked to an internal
temperature of 180
degrees |
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| Pheasant /
Quail |
Pheasant
and Quail ( both in the same family) are both commonly
hunted birds, however the farm raised variety tends to be a
better choice for cooking. Wild pheasant can be dry
and tough. The common pheasant and Ringneck
pheasant are the most commonly found in the U.S. |
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