The main cause of nutritional imbalance is the lack of proteins. Many solve this problem in a simple way, just eat as much poultry meat as possible in any form, because the range is huge. Today we will talk about the benefits of mass poultry. In addition to the fact that poultry meat has a lower cost, it has many more useful properties. The most famous restaurants in the world serve the meat of almost all birds, but the most popular is ordinary chicken. Poultry meat, its importance in human nutrition – we will talk about this today.
Chicken meat
There are so many ways to cook chicken: on coals, on a spit, in a clay pot. In Rus’, merchants cooked stewed chicken with eggs and cabbage beaten in milk, chicken stuffed with beef, chicken in white sauce with gooseberries. The well-known Pozharsky minced chicken cutlets enjoyed special love. The domestic chicken traces its history back to the wild jungle chicken. Its ancestral home is Ancient India. Everyone very early recognized the benefits of this tender poultry meat. Gradually began to breed new breeds. Today there are more than 600 breeds of chickens.

In Russia, until 1917, chicken fattened for poultry meat was called poulard with its significance in human nutrition. Now broilers are especially popular. Broilers are fed up to 2 months, their weight should not exceed two kilograms. Broiler chickens can be cooked and boiled, and fried, and grilled, and baked. In ancient times, broilers were considered only fried chickens or cooked on a spit. broiled – in English means “fried”. What are the differences between a broiler and a regular one? First of all, a broiler is larger, it has well-developed muscles, its chest is round, like an adult chicken. An ordinary chicken is smaller, its breast is oblong, it has a firm and protruding keel. Chicken differs from chicken in the amount of fat. In a broiler, subcutaneous fat is concentrated in the lower part of the stomach. In an adult chicken, fat is dispersed on the chest, and on the stomach, and on the back. Such poultry meat is no longer young. But, even when frying a broiler, you can easily do without oil.Your own chicken fat is sufficient.Especially if you use a non-stick frying pan for frying.Most fat is found in the legs, the least in the breast.Breast meat is classified as white meat, and is the most dietary. Chicken fat also has beneficial properties. It contains polyunsaturated fatty acids.

You can talk about the benefits in terms of human nutrition of chicken meat for a long time. It, unlike other types of meat, contains a large percentage of complete proteins. These proteins contain a large number of essential amino acids. There is a lot of muscle tissue in chicken meat, this is how it differs from animal meat, in which there is more hard connective tissue. In chicken meat, the connective tissue is loose and tender. There are many useful chicken recipes in old cookbooks, although most of them advise how to pluck, gut and butcher a chicken. Now this is no longer so relevant. Gutted poultry carcasses are available for sale. You can buy breasts, drumsticks, thighs, and offal – wings, liver, heart, stomachs. It is advisable to purchase chilled meat, as it is more juicy, useful substances are preserved in it, but its shelf life is short. Frozen meat is cheaper, but it still costs less to buy it, except in the case of the necessary long-term storage.

Turkey
If you believe the proverb, then “one chicken cannot be divided into seven dishes.” And turkey meat can be divided into many dishes. Overseas turkey came to us after the “Bush legs” in the meaning of human nutrition. She had to cut it into 2 parts, she was so big. Archaeologists believe that the turkey appeared in North America ten million years ago. The bird was named so in honor of the indigenous population of America – the Indians. They were the first to breed it. And now in America, on the last Thursday of November, Thanksgiving is celebrated, and turkey is the main dish. Chicken meat относится к полезным и диетическим продуктам, а мясо индейки вдвойне полезнее. True, and its price is more expensive. The most popular turkey dish is stuffed turkey. Due to the fact that it is large, it can be put on the table, and other dishes are no longer needed. There is very little fat in the turkey, and so that the meat is not dry and does not lose its usefulness, it is first smeared with butter. To do this, melt the butter, draw it into a syringe with a thick needle and inject the butter into the turkey in several places. To determine readiness, pierce it with a fork and see what juice flows out. If the juice is clear, then the dish is ready. Turkey meat can be only bake, or you can fry, make cutlets, cook broth. It’s tasty and healthy.

Geese, ducks are our feathered breadwinners
Goose is almost an exotic dish. The big and fat bird used to be, and is now served mainly on a big holiday, for example, at Christmas. It is rarely cooked whole. Since the goose has a lot of fat, especially the price of the liver. The most famous goose liver dish is foie gras, an exquisite delicacy. Strasbourg is called especially tasty. To get a large and fatty liver in ancient Greece, a goose was specially fattened. Despite tradition, the “greens” in most developed European countries have achieved a ban on force-feeding geese. It is now prohibited by law. But foie gras is still on the tables and goose is baked at Christmas. Duck is a more popular bird in our cooking. It is especially common in Asian countries, but they love it both here and in Europe. The first dish we remember is Peking Duck. They cook it like this: they hang it over an open fire, diluted with firewood from fruit trees. The dish has an extraordinary taste.