CHICKEN
Whole Chicken
Whole Chicken is best suited to roasting or flaying and cooking on the bbq. Whole chicken can be transformed into a number of classic dishes such as Ballantine and Spatchcock to name a couple. Whole chicken can be broken down into several different cuts and the bones are great for making soups and stocks. Chicken has a mild flavour that is slightly salty and is low in fat and high in protein making it extremely popular.
Supreme
Supreme is the breast cut with the wing drumette left intact and skin on. Chicken supreme is low in fat and has extra flavour imparted in the cooking process from the bone, while the skin aids in retaining moisture. By stuffing under the skin with garlic butter, pesto or other such condiments extra flavour in the meat can also be achieved. Chicken supreme is best cooked by searing first in a pan, adding a little moisture such as stock and finishing in the oven.
Breast Fillet
Breast Fillet is the leanest cut of the chicken and has extremely low fat content which can lead to the meat drying out if over cooked. When cooking whole breast fillet is best cooked by searing first in a pan, adding a little moisture such as stock and finishing in the oven. Breast fillet is most commonly used in schnitzels. When diced or cut into strips breast fillet is perfect for skewers, stir-fries, risotto and pasta's as it responds well to high heat quick cooking methods. When used in wet dishes such as curry or soups it is best to prepare the sauce first and then add the breast fillet last allowing it to just cook through, this will help to stop the meat from drying out.
Tenderloin
Tenderloin is attached to the lower part of the breast near the ribs of the chicken and as such has many of the same qualities as breast fillet. Tenderloins are great to crumb or batter and deep fry as they are small and cook through quickly. Tenderloin is perfect for skewers, stir-fries, risotto and pasta's as it responds well to high heat quick cooking methods. When used in wet dishes such as curry or soups it is best to prepare the sauce first and then add the chicken last allowing to cook just through, this will help to stop the meat from drying out.
Maryland
Maryland is an extremely under rated cut of chicken as it contains both the thigh fillet and the drumstick. The thigh and drumstick contain the highest levels of fat and connective tissue of the chicken meaning that it will retain its moisture and is packed full of flavour which is increased by cooking with the bone. Marylands are great for roasting or cooking in wet dishes such as cacciatore, curries, soups and casseroles.
Drumsticks
Drumsticks are the leg of the chicken with the thigh removed and are very popular due to having a "handle" with which to eat them. Like the maryland drumsticks have plenty of fat and connective tissue making meaning that it will retain its moisture and is packed full of flavour which is increased by cooking with the bone. Drumsticks are great for roasting or cooking in wet dishes such as cacciatore, curries, soups and casseroles.
Thigh Fillet
Thigh Fillet has had the bone and skin removed making it easier to eat. Thigh fillet has high levels connective tissue and fat meaning that it is packed full of flavour and will retain it's moisture well. Thigh fillets can dry out if overcooked in a dry heat environment due to the bone having been removed. Thigh fillets are great for wet dishes such as curry, casseroles and much more. Thigh fillets are also great to marinade and cook on the bbq or even cooked and sliced for a salad.
Wings
Wings are high in connective tissue and fat content meaning they will retain moisture and are packed full of flavour which is increased by cooking with the bone. Wings are great to marinade and cook in the bbq or roast in the oven. Wings are also great to coat and fry and can have a range different flavours added to them. Wings can also be used to make stocks and broths.
Wingettes/Drummettes
Wingettes and Drummettes are made by removing the wing tip and cutting the wing at the joint. Wingettes and drummettes are great to marinade and cook in the bbq or roast in the oven. Wingettes and drummettes are also great to coat and fry and can have a range different flavours added to them. Wingettes and drummettes can also be used to make stocks and broths.
Wing tips
Wing tips are generally considered a throw away cut of the chicken. Wing tips can be coated and fried or baked for a snack or nibble and are highly considered by some cultures. Wing tips are also great for making stocks and broths.
Whole duck
Whole Duck is best suited to roasting or flaying and cooking on the bbq. Once cooked whole duck can be pulled and used in many different dishes such as salads, curries and stir-fries. Whole duck can be broken down into three main cuts being breast, maryland and wings. The bones are great for making and stock and broths. Duck has a gamey flavour that is earthy and robust and pairs well with bold tart flavours such as berries or citrus.
Breast
Breast is the leaner part of the duck which unlike chicken does not have to be cooked all the way through and is best served cooked to a perfect medium-rare. Duck breast when overcooked can become dry and unpleasant. Duck breast is low in connective tissue although it has higher fat content than chicken breast making it more tender and as such responds well to high heat quick cooking methods.
Maryland
Maryland of duck is one of the nicest cuts of meat available. It has high levels of connective tissue and fat meaning that it will retain its moisture and is packed full of flavour which is increased by cooking with the bone. Duck maryland is best suited to slow cooking methods with good levels of moisture such as braising, slow roasting and confit. Duck maryland is succulent and tender with a crispy skin that is delicious.
Wings
Wings are high in connective tissue and fat content meaning they will retain moisture and are packed full of flavour which is increased by cooking with the bone. Wings are great to marinade and cook in the bbq or roast in the oven. Wings are also great to coat and fry and can have a range different flavours added to them. Wings can also be used to make stocks and broths.
Whole Goose
Whole Goose is best suited to roasting or flaying and cooking on the bbq. Once cooked whole goose can be pulled and used in many different dishes such as salads, curries and stir-fries. Whole goose can be broken down into three main cuts being breast, maryland and wings. The bones are great for making and stock and broths. Goose has a very gamey flavour with a texture somewhere between chicken and duck that pairs well with sweet and tart flavours like apple, cherries, citrus and herbs such as sage.
Breast
Breast is the leaner part of the goose which like duck does not have to be cooked all the way through and is best served cooked to a perfect medium-rare. Duck breast when overcooked can become dry and unpleasant. Duck breast is low in connective tissue although it has higher fat content than chicken breast making it more tender and as such responds well to high heat quick cooking methods.
Maryland
Maryland of goose is very similar to maryland of duck. It has high levels of connective tissue and fat meaning that it will retain its moisture and is packed full of flavour which is increased by cooking with the bone. Goose maryland is best suited to slow cooking methods with good levels of moisture such as braising, slow roasting and confit. Goose maryland is succulent and tender with a crispy skin that is delicious.
Wings
Wings are high in connective tissue and fat content meaning they will retain moisture and are packed full of flavour which is increased by cooking with the bone. Wings are great to marinade and cook in the bbq or roast in the oven. Wings are also great to coat and fry and can have a range different flavours added to them. Wings can also be used to make stocks and broths.
Whole Turkey
Whole Turkey is like a giant chicken with a distinction between the breast meat and the leg and wing meat. The Breast meat is considered the white meat where as the legs and wings are considered the dark meat. While this is so with most poultry it is more apparent with turkey. Turkey has a similar texture to chicken with a bolder and slightly gamey flavour that is more pronounced in the leg and wing meat. Whole turkey can be roasted, although it needs regular basting to prevent the breast from going dry. Whole turkey can be broken into several cuts being, Crowns, breast fillets, legs, thigh fillets and wings. Turkey pairs well with many ingredients such as sage, cranberry, citrus and nuts to name but a few.
Crown
Crown of a turkey consists of both breast still attached to the breast bone. Turkey crown cooks faster than a whole turkey and will feed around six people. Turkey crown will still need to be basted however there is no need to worry about the legs being cooked while the breast is overcooked. Turkey crown is the white meat of the bird and has a lighter slightly less gamey flavour than the legs and wings.
Breast Fillets
Breast Fillets are skinless and boneless cuts of turkey breast making them easy to use and ver versatile. Turkey breast fillets can be used for a range of different dishes including, stir-fries, skewers and quick cook wet dishes to name a few. It is important not to overcook this cut as it is very low in fat and it will dry out and be unpleasant.
Drumsticks
Drumsticks are the leg of the turkey with the thigh removed and are very popular due to having a "handle" with which to eat them. Turkey drumsticks are dark meat with a rich gamey flavour with plenty of fat and connective tissue meaning that it will retain its moisture and is packed full of flavour which is increased by cooking with the bone. Drumsticks are great for roasting or cooking in wet dishes such as casseroles.
Thigh Fillet
Thigh Fillet comes from the upper section of the turkey leg. Turkey thigh fillet can be cut with the bone in and skin on or with both removed. Turkey thigh is dark meat which has a succulent rich flavour that is gamier than the breast meat and less likely to dry out when cooking due t the higher levels of fat and connective tissue. Turkey thigh fillet is best suited to slow cooking methods such as slow roasting, casseroles or braises. Turkey thigh once cooked can be cut and added to salads and many other dishes.
Wings
Wings are high in connective tissue and fat content meaning they will retain moisture and are packed full of flavour which is increased by cooking with the bone. Wings are great to marinade and cook in the bbq or roast in the oven. Wings are also great to coat and fry and can have a range different flavours added to them. Wings can also be used to make stocks and broths.
Whole Quail
Whole Quail are relatively small and best suited to being served as an entree or past of an degustation. Quail have very delicate meat with a rich flavour that is slightly gamier than chicken but less gamey than duck or goose. Due to the small bones of a quail it is best to butterfly, spatch or tunnel bone a quail before serving to make the experience more pleasant. Quail is best cooked using high heat fast cooking methods such as pan searing, or cooking on the bbq Quail pairs well with many fruits such as grapes and cherries and holds its flavour with spice rubs.
EGGS
Chicken Eggs
Chicken eggs are by far one of the most versatile ingredients available and are also one of the most sustainable. Chicken eggs contain high quality protein and good fats with a variety of vitamins and minerals. Chicken eggs can be used to make all manner of sweets, pastries, sauces, omelette, meringue, or just poach them fry them or scramble them.... the list goes on and on. Chicken eggs are made up of the egg white which contains the protein and the egg yolk which contains the fat. The egg white is quite bland and can have a rubbery texture when cooked too quickly, the egg yolk is smooth and buttery with a creamy mouth feel and rich flavour.
Duck Eggs
Duck Eggs are equally as versatile as chicken eggs being that anything you can do with a chicken egg you can also do with a duck egg. Duck eggs have a higher percentage of yolk and a richer flavour than that of a chicken egg making them excellent for baking sweet dishes. Duck eggs are also generally larger than chicken eggs. Duck eggs are also highly sustainable as ducks lay just as many eggs if not more than a chicken
Quail Eggs
Quail Eggs are like smaller versions of a chicken egg in terms of flavour with a higher yolk to white ratio making them richer and creamier. Quail eggs would be suitable for a person who is not a big eater or as a smaller addition to a dish where you do not require a large amount of egg. Quail eggs are considered sustainable as quails require less space and resources to maintain.