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Anatomy and Structure of Poultry

Pollame

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About
Chickens should be plump, with full, round breasts. They should be odor-free, without red or dark spots, and not slimy. In younger birds, the breastbone is flexible, the spur is barely formed on the foot, and the neck is meaty.
In the United States, poultry is classified primarily by the size, weight, and age of the bird at the time it is processed. Classifications are similar in Italy. The age of the bird has a direct correlation with the appropriate cooking technique. A closer look at the anatomy and structure of chickens and other poultry clarifies this relationship.

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