Label
All
0
Clear all filters

Jeni Wright, Eric Treuille, Le Cordon Bleu

Buying Poultry

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Most supermarket birds are conventionally reared and have a consistently bland taste. Free range birds, which are more expensive, are more flavourful as a result of their varied diet and free roaming conditions. The words “free range”, “traditional free range” or “free range total freedom”, on labels all indicate the birds have been allowed to grow in specially designed houses, however the number of birds per square metre varies.

When choosing frozen birds make sure the wrapping is sealed and intact and that there are no ice crystals or discoloration - a sign of freezer burn on the skin. Use the chart to select an appropriate bird for each occasion and to check the suitable cooking methods. When considering game, domestic rabbit is generally included with wild birds.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title