Poultry is often sold whole for several reasons: it allows consumers to have flexibility in meal preparation, as they can roast, grill, or cut the bird according to their needs. Whole birds are typically more cost-effective than pre-cut pieces, appealing to budget-conscious shoppers. Additionally, selling whole poultry can help reduce waste for producers by ensuring that all parts of the bird can be utilized. Lastly, it caters to traditional cooking methods and cultural practices that favor whole roasted or prepared birds.
A poultry product, in mainstream supermarkets, is either chicken, or turkey products, which can be sold whole, or in parts, breadded, pre-cooked, or even frozen.
The different market forms of poultry are: whole birds; whole chickens cut into individual pieces; breasts; whole legs; thighs; drumsticks; ground poultry; and processed poultry.
Poultry is the generic name for chickens, ducks, geese, turkeys etc (eg a poultry farm). Thus 'whole' poultry could refer to a whole chicken ready for roasting, while poultry pieces would refer to chicken pieces cut up ready for sale as drumsticks or breasts etc.
Whole poultry should be cooked to an internal temperature of 160 to 165 degrees F.
You can find chicken, turkey and other types of poultry in a meat market or the meat section of a supermarket.
Liver
They had chicken as poultry in the old days
Fresh poultry meat is when the birds are killed and sold in frontof you, They are not kept in the fridge,
While they are often sold in the dairy food isle in the supermarket they are NOT DAIRY.Eggs contain high levels of protein, they belong to the food group of meat/alternatives, which poultry, fish and soy are also in.
Giblets refer to the edible internal organs of poultry, such as the heart, liver, gizzard, and neck. They are often included with whole chickens or turkeys and can be used to make stocks, broths, or gravies.
eggs, fliesand poo
It depends, poultry skin has a very high amount of fat and calories. and is most often deep fried.