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Choosing 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
Whether fresh or frozen, look for well-shaped plump birds that have blemish free, light, even-coloured skin. That of fresh birds should look moist but not wet; wetness can indicate the bird has been partially frozen. Feed and breed can affect the colour of the skin and the flavour of the meat.

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