Fowl, chicken meat, chicken meat from poultry farm, GOST

Chicken meat — meat of hens, this type of bird's meat is the most widespread in the world. Meat of hens contains 2,5 — 13,1% of fats, 20,3 — 22,4% of proteins. From hens cook various first and second courses, cold and hot appetizers; chicken meat is used also for preparation of various salads.

The age of hens is determined by skin color and a type of legs. At a young bird skin, as a rule, white, gentle, on it distinctly (especially under wings) streaks differ, legs are covered with small scales. At old chicken skin rough, a yellowish shade. Legs of old chicken are firm and covered with rough large scales with limy outgrowths. The age of roosters can be determined by the size of spurs: at young roosters (till 6 months) instead of spurs soft small hillocks; adults have large stiffened spurs reaching 2 cm and more. The age of hens and roosters can be determined also by a tip of a chest bone: at an old bird it stiffened and is almost not bent, at young — is elastic and flexible.

For preparation of broth it is better to take a carcass of adult, but not really old bird of average fatness as from chickens and from old hens broths turn out insufficiently transparent and a little fragrant. If on a carcass there is surplus of fat, they should be cut off, and having melted to use in pastes, for a fowl browning, etc. Fat is cut off mainly from the lower part of a paunch.

Not old hens and roosters of average and above average fatness are suitable for frying. It is the best of all to use meat of an old bird for preparation of chopped products: cutlets, meatballs, meatballs, etc. From chicken bones after from them meat is cut off, it is possible to weld a small amount of strong broth.

For cold appetizers (chicken jellied, under mayonnaise, etc.), and also for addition in salads use carcasses of any fatness and age.