News and Notes from The Johnson Center
Family and Food: Chickens and turkeys and ducks, oh my!
JCCHD | Tue, August 07, 2012 | [Family and Food]
The consumption of poultry dates all the way back to medieval times, when many different types were eaten. Medieval recipes indicate that chicken was used quite often, as it is today; duck was also a popular option. Other less familiar varieties used then, as well as now, include goose, pheasant, quail, partridge, peacock, dove, pigeon, crane, heron, and swan.
Chicken is the second most widely consumed meat in the world, after pork. The raising of chickens for more than just their eggs dates back to the 1800’s when it was common to raise them in your own backyard. The meat of the chicken was then used only around holidays or special occasions, but eventually, around the 1920’s, some farmers and families began selling chickens for their meat; these were called broiler chickens. The industry for raising chickens for meat became particularly common in areas such as Georgia, Arkansas, and New England. In the 1940’s, chickens were sold “New York-Dressed,” meaning that only the blood and feathers were removed. Soon, voluntary grading by the USDA was offered to help ensure quality.
Domestic turkey farming began in Italy, France, and England around the time pilgrims and settlers arrived in America. The turkey became part of Thanksgiving first in the 1600’s, even though officially, Thanksgiving did not become a holiday until 1863, when Lincoln declared it a national holiday.
Duck, another nutritious poultry option, has been eaten for centuries. Domestication of ducks for food dates back at least 4,000 years; the pekin duck dates back to the Yuan (Mongol) dynasty in China. Even now, duck is in highest demand in Asia. In Australia, Europe, and North America duck is typically only served in gourmet restaurants. Many of us shy away from serving because we don’t know how to prepare it and we’re concerned about the amount of fat it contains. In fact, the leg and breast meat is very lean if the skin is removed, and it can be a very nutritious option since it’s a significant source of iron, phosphorus, zinc, copper, selenium, thiamin, riboflavin, niacin, pantothenic acid, Vitamin B6, and Vitamin B12.
When comparing the nutritional values of poultry, turkey ranks highest in protein, duck comes in second, and chicken, third. However, the calcium content of chicken is approximately four times that of turkey or duck. No matter which option you choose, all are tasty, lean, and nutritious sources of protein that can be included in a healthy diet.
Try some of these delicious recipes:
Red Pepper Basil Duck Rolls
Ingredients:
2 Cooked Duck Breasts
¼ Cup Mayonnaise
2 ½ Teaspoon Hot Sauce
½ Teaspoon Lemon Juice
1 Red Pepper, cut into 36 (1/4"x1” strips)
18 Small Fresh Basil Leaves
2 Ounces Bean Sprouts
Directions:
1. Slice each breast lengthwise into approximately 9 thin slices.
2. Lay slices on cutting board.
3. Mix mayonnaise, hot sauce and lemon juice.
4. Spread a thin layer of mayonnaise mixture on each duck slice.
5. Top with 2 pepper strips, 1 basil leaf and 2 teaspoons sprouts.
6. Roll duck slices around toppings and skewer with a toothpick.
Note: For the cooked duck breasts, use the breast meat from a Roast Half Duck or prepare your own from scratch.
http://www.mapleleaffarms.com/27?recipe=82&reccat=2
Picadillo-Style Turkey Chili
Ingredients:
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 pound 93%-lean ground turkey
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon freshly ground pepper
¼ teaspoon salt
2 cups water
28-ounces crushed tomatoes
15-ounces small red beans, kidney beans or pinto beans (prepared)
¼ cup sliced green olives, rinsed
¼ cup raisins
Directions:
1. Heat 2 teaspoons oil in a Dutch oven over medium-high heat.
2. Add turkey and cook, stirring and breaking up with a wooden spoon, until no longer pink, 3 to 4 minutes.
3. Transfer to a plate.
4. Reduce the heat to medium and add the remaining 1 tablespoon oil to the pan.
5. Add onions and garlic and cook, stirring often, until beginning to soften and brown slightly, 5 to 7 minutes.
6. Stir in chili powder, cumin, cinnamon, pepper and salt and cook, stirring, until fragrant, about 30 seconds.
7. Add water, tomatoes, beans, olives, raisins and the turkey; bring to a boil over medium-high heat.
8. Reduce heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes.
http://www.eatingwell.com/recipes/picadillo_turkey_chili.html
One-Wok Curry Chicken
Ingredients:
½ teaspoon oil
One 3 ½ pound chicken, cut up
1 cup thinly sliced shallots
3 tablespoons yellow curry paste or 1 tablespoon curry powder
½ cup canned unsweetened coconut milk
¾ cup chicken broth
2 all-purpose potatoes, peeled, quartered, and cut into 1/4-inch-thick slices
1 green bell pepper, cut into 1/4-inch-wide strips
1 teaspoon salt
¼ teaspoon ground white pepper
Directions:
1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
2. Swirl in the oil and add the chicken pieces skin side down, spreading them in the wok.
3. Cook undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high as the chicken browns.
4. Then, using a metal spatula, turn the chicken over and pan-fry 3 to 4 minutes or until the chicken is browned on the other side but not cooked through.
5. Remove to a plate, leaving the pan drippings.
6. Add the shallots to the pan drippings, and cook over medium heat 2 to 3 minutes or until just softened.
7. Add the curry paste or powder and cook, stirring, 30 seconds or until fragrant. (With curry paste, the drippings may spatter a little; with curry powder, the ingredients become dry and the pan may begin to smoke.)
8. Return the chicken to the wok and stir until well combined with shallots.
9. Add the coconut milk and broth and bring to a boil over high heat, uncovered.
10. Add the potatoes, bell pepper, salt, and pepper and stir to combine.
11. Cover, reduce the heat to medium-low, and simmer 15 minutes.
12. Turn the chicken and simmer 15 minutes or until the chicken is cooked through and the potatoes are tender.
http://www.epicurious.com/recipes/food/views/One-Wok-Curry-Chicken-231410
References:
http://www.duckhealth.com/foodvalu.html
http://www.nationalchickencouncil.org/about-the-industry/history/
http://www.eatturkey.com/consumer/history/history.html
http://historymedren.about.com/od/foodandfamine/a/types_of_fowl.htm
http://www.fao.org/ag/againfo/themes/en/meat/backgr_sources.html
http://directives.sc.egov.usda.gov/OpenNonWebContent.aspx?content=18561.wba
