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Cooking Poultry and Game Birds

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
The muscle tissue of domestic poultry and game birds, as we have said, has basically the same structure as the muscle tissue of meat animals. In particular, the breast meat of chicken and turkey is so similar to veal that they are interchangeable in many recipes.
Imaginative cooks realize that even when two meats are quite different—chicken and beef, for example—interesting new dishes can be made with substitutions that might seem unusual. For example, it is possible to make a delicious chili from chicken or turkey meat, a preparation that has the added advantage of having a lower food cost than beef chili.

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