Glossary: Poultry

Poultry refers to domestic birds that we raise for their meat, eggs, and feathers. The term includes a variety of bird species including, but not limited to, chickens, ducks, turkeys, geese, quails, and pigeons. Poultry is a common and significant source of protein in different diets around the world, and is commonly eaten roasted, grilled, fried, and stewed. Farming these birds play a crucial role in agriculture and food production.

Here is a list of poultry that can be used for cooking:

1. Capon (castrated rooster):
   • Capon meat is tender, juicy, and flavorful, with a higher fat content compared to chicken.
   • Common uses: Roasted whole, braised, grilled, used in soups, stews, and casseroles.
   • Flavor pairings: Lemon, garlic, thyme, rosemary, mushrooms, white wine, truffle.
2. Chicken:
   • Chicken is one of the most versatile and widely consumed poultry meats. It comes in various cuts like breasts, thighs, wings, and drumsticks.
   • Common uses: Grilled, roasted, fried, sautéed, boiled, and used in soups, stews, salads, and sandwiches.
   • Flavor pairings: Lemon, garlic, thyme, rosemary, soy sauce, ginger, paprika.
3. Chukar (partridge):
   • Chukar meat is lean, tender, and mildly gamey, resembling a cross between chicken and quail.
   • Common uses: Roasted, grilled, pan-seared, used in stews, curries, and pasta dishes.
   • Flavor pairings: Cherry, orange, thyme, sage, garlic, ginger, balsamic vinegar.
4. Cornish Hen:
   • Cornish hens are small chickens, usually weighing around 2 pounds or less. They have tender, flavorful meat.
   • Common uses: Roasted whole, grilled, stuffed, braised.
   • Flavor pairings: Sage, orange, cranberry, parsley, tarragon.
5. Duck:
   • Duck meat is rich, flavorful, and darker than chicken. It has a higher fat content, which contributes to its unique taste.
   • Common uses: Roasted, confit, pan-seared, grilled, used in soups, stir-fries, and salads.
   • Flavor pairings: Orange, cherry, plum, hoisin sauce, soy sauce, ginger, star anise, thyme.
6. Emu:
   • Emu meat is lean and red, resembling beef or ostrich. It has a mild flavor and low fat content.
   • Common uses: Grilled, pan-seared, used in burgers, steaks, stir-fries.
   • Flavor pairings: Rosemary, garlic, olive oil, balsamic vinegar, chili, cumin.
7. Francolin:
   • Francolin is a small game bird found in parts of Africa and Asia. Its meat is lean and flavorful, with a slightly gamey taste.
   • Common uses: Grilled, roasted, pan-seared, used in stews, curries, and rice dishes.
   • Flavor pairings: Lemon, garlic, ginger, chili, coriander, coconut milk.
8. Goose:
   • Goose meat is rich, dark, and flavorful, with a higher fat content compared to chicken or turkey.
   • Common uses: Roasted whole, braised, confit, used in sausages, pâtés.
   • Flavor pairings: Apple, red cabbage, juniper berries, sage, thyme, orange, port wine.
9. Grouse:
   • Grouse meat is dark, lean, and flavorful, with a slightly gamey taste.
   • Common uses: Roasted, grilled, pan-seared, used in stews, pies, and terrines.
   • Flavor pairings: Blackcurrant, juniper berries, mushrooms, bacon, sage, rosemary, red wine.
10. Guinea Fowl:
    • Guinea fowl has a gamey flavor similar to pheasant or wild turkey. It has lean, dark meat.
    • Common uses: Roasted, grilled, braised, used in stews, curries, and pies.
    • Flavor pairings: Lemon, garlic, rosemary, sage, juniper berries, bacon, mushrooms.
11. Lark:
    • Lark is a small songbird known for its delicate, tender meat. It is less common in modern cuisine but prized in some traditional dishes.
    • Common uses: Roasted, pan-seared, used in terrines, pâtés, and game pies.
    • Flavor pairings: Blackberry, thyme, bay leaf, juniper berries, bacon, shallots.
12. Mallard:
    • Mallard is a larger species of duck with dark, flavorful meat. It has a robust taste similar to other wild game.
    • Common uses: Roasted, braised, pan-seared, used in terrines, sausages, and pasta dishes.
    • Flavor pairings: Plum, cherry, red cabbage, rosemary, sage, port wine.
13. Muscovy Duck:
    • Muscovy duck meat is leaner than other duck breeds, with a rich, slightly gamey flavor.
    • Common uses: Roasted, pan-seared, grilled, used in stir-fries, salads, and tacos.
    • Flavor pairings: Mango, pineapple, hoisin sauce, ginger, soy sauce, cilantro, sesame.
14. Ostrich:
    • Ostrich meat is lean, tender, and red, resembling beef. It has a mild flavor and is low in fat.
    • Common uses: Grilled, pan-seared, used in steaks, burgers, stir-fries, and salads.
    • Flavor pairings: Red wine, garlic, rosemary, thyme, balsamic vinegar, chili, paprika.
15. Partridge:
    • Partridge meat is lean and has a mild, gamey flavor similar to chicken or pheasant.
    • Common uses: Roasted, braised, grilled, used in stews, pies, and terrines.
    • Flavor pairings: Pear, apple, juniper berries, thyme, sage, bacon, mushrooms.
16. Pheasant:
    • Pheasant meat is lean with a slightly gamey flavor. It has a firmer texture compared to chicken.
    • Common uses: Roasted, braised, grilled, used in stews, casseroles, and pies.
    • Flavor pairings: Cranberry, orange, juniper berries, sage, rosemary, bacon, mushrooms.
17. Pigeon:
    • Pigeon meat is dark, tender, and flavorful, with a rich, gamey taste.
    • Common uses: Roasted, pan-seared, used in stews, pies, and pastries.
    • Flavor pairings: Red wine, balsamic vinegar, cherries, bacon, thyme, garlic, shallots.
18. Poussin (young chicken):
    • Poussin meat is tender, succulent, and flavorful, similar to chicken but more delicate.
    • Common uses: Roasted whole, grilled, pan-seared, used in salads, sandwiches, and soups.
    • Flavor pairings: Tarragon, lemon, garlic, parsley, Dijon mustard, white wine, shallots.
19. Quail:
    • Quail meat is small, tender, and delicate, with a slightly gamey flavor.
    • Common uses: Grilled, roasted, pan-seared, used in salads, pastas, and appetizers.
    • Flavor pairings: Honey, fig, orange, thyme, rosemary, mustard, balsamic glaze.
20. Rock Cornish Game Hen:
    • Rock Cornish game hens are small chickens, similar to Cornish hens, with tender meat.
    • Common uses: Roasted whole, grilled, stuffed, braised, used in soups and stews.
    • Flavor pairings: Rosemary, thyme, garlic, lemon, honey, ginger, soy sauce.
21. Silkie Chicken:
    • Silkie chicken, prized for its black skin and dark meat, has a delicate, slightly sweet flavor.
    • Common uses: Soups, stews, herbal tonics, braised dishes, and traditional Asian cuisine.
    • Flavor pairings: Ginger, scallions, Chinese herbs, shiitake mushrooms, goji berries, sesame oil.
22. Squab (young pigeon):
    • Squab meat is dark, tender, and rich, with a flavor similar to mature pigeon.
    • Common uses: Roasted whole, pan-seared, used in stews, pies, and Asian dishes.
    • Flavor pairings: Red wine, port wine, cherries, bacon, thyme, garlic, shallots.
23. Teal:
    • Teal is a small species of duck known for its rich, gamey flavor. It has tender, dark meat.
    • Common uses: Roasted, pan-seared, used in stews, risottos, and salads.
    • Flavor pairings: Orange, cranberry, juniper berries, thyme, bacon, red wine.
24. Turkey:
    • Turkey meat is lean, versatile, and slightly gamey. It is commonly consumed during holidays.
    • Common uses: Roasted whole, grilled, smoked, used in sandwiches, soups, and casseroles.
    • Flavor pairings: Cranberry, sage, thyme, garlic, citrus, maple, cinnamon.
25. Woodcock:
    • Description: Woodcock is a small game bird with dark, rich meat and a distinctive, earthy flavor. It is highly prized by hunters and gourmets.
    • Common uses: Roasted whole, pan-seared, used in game pies, stews, and traditional European dishes.
    • Flavor pairings: Chestnut, wild mushrooms, juniper berries, truffle, brandy, Madeira wine.

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This is not an exhaustive list of poultry. More will be added with time. Did I miss anything? Let me know in the comments below!