Poultry meat is the most common type of meat in the human diet, present for centuries in kitchens all over the world.
Its light, neutral taste gives chefs the opportunity to experiment and combine it with many other foods. Poultry meat is therefore suitable for preparing various appetizers, snacks and main dishes.
Also, poultry meat is a high-quality food rich in various useful ingredients.
Health benefits of poultry meat
Poultry meat contains biologically high-quality proteins, which are an integral part of every cell in our organism. Proteins are very important for the growth and regeneration of tissues, for the development of muscle mass, for the proper functioning of the heart and blood flow, for the normal functioning of the brain, and for the health of the skin, hair and nails.
Another important ingredient of poultry meat is unsaturated fatty acids, which belong to “good” fats and ensure the normal functioning of the body. They are particularly important for the construction of cell membranes in the brain, and therefore for the development of the entire nervous system. Their deficiency can be very dangerous, as it leads to mental disorders and the development of metabolic diseases.
Poultry meat contains various minerals, first of all iron, a very important trace element. It is necessary for the construction of red blood cells, for the development of muscles, for the creation of cellular enzymes that ensure the process of cellular respiration. This mineral stimulates growth, strengthens immunity, preserves skin tone, and prevents fatigue.
There is also in poultry meat zinc, which plays an important role in DNA synthesis, making it useful for normal growth and development. Deficiency of this mineral in the body can cause a number of negative health consequences (stunted growth, delayed puberty, impotence, diarrhea, loss of appetite, hair loss, etc.).
Selenium is also present in poultry meat. It is an essential trace element that protects our body from the harmful effects of free radicals, which makes it very useful in the prevention of malignant diseases. Also, this mineral reduces the risk of asthma, arteriosclerosis, thyroid disease, and eye diseases.
Finally, poultry meat also contains magnesium. It is a mineral that is the main constituent of human bones. It is important for dental health, crucial in the prevention of osteoporosis, beneficial for insomnia, muscle spasms, heart disease and blood vessel disease.
Poultry meat is also rich vitamins. First of all, vitamin A, as well as vitamins of the B group: thiamin, riboflavin, niacin, pantothenic acid, pyridoxine and cobalamin.
Types of poultry meat
Chicken meat has been present in the human diet for more than 5,000 years. The domestic chicken was obtained by domesticating the East Asian wild banvik chicken. It began to be cultivated in China around 1,400 BC Today, chicken is represented all over the world and is the most popular type of meat. It can be prepared in countless ways, it tastes great and has a rich nutritional value. As the most popular type of meat, chicken has always been the primary source of protein in the human diet. It is an excellent substitute for red meat.
Duck meat is highly valued, especially in the Far East, where the famous Peking duck specialty originates. Duck is considered a diet food, with a low fat content and a relatively high protein content. That is why it belongs to the foods that can be used in the daily diet, like all other types of white meat.
Turkey is very light, low-calorie meat, rich in proteins, unsaturated fatty acids, minerals and vitamins. Roasted turkey is most often served, and smoked turkey meat is also very tasty. In the US and Canada, turkey is traditionally prepared for Thanksgiving, when it is served with cranberries and various sauces.
Goose meat it contains more fat compared to other poultry meats, so it is suitable for preparing butter and for french fries, which are a real delicacy when prepared in this way. Roast goose is a traditional Christmas dish in Scandinavia, Ireland, Great Britain, and Germany, and two famous French specialties – Confit and Foie gras – are prepared from goose meat.
Secrets of properly preparing poultry meat
Baking – First, quickly fry the meat in hot fat, so that a browned layer is formed on the surface, which will retain the juiciness. Then the meat is placed in the oven and baked at a moderate temperature.
Cooking – The meat is placed in hot water, in order to create a crust on the surface that will retain the water and the taste of the meat. Then the meat is cooked over moderate heat. For the preparation of soups, it is best to use meat from older poultry, as it contains more protein and is moderately fatty. It was not for nothing that our grandmothers used to say “Old Coca – Good Soup”.
Steam cooking – For a light, nutritious and juicy meal, it is best to prepare the meat by steaming. Pour water into the container, then place the extension with the holes on the bottom over it. We put the meat in the continuation, taking care that it does not come into contact with the water. Cover the dish and put it on a low heat.
Stewing – Water, soup or white wine can be used for stewing. Meat that softens in its own juice will retain its full flavor, it will be extremely juicy and soft.
Combined preparation by baking and stewing – First, put the meat in a well-heated oven and toast it quickly, until a crust is formed. Then we take it out of the oven, put it in a pot, add fresh vegetables, cover it with water, soup or wine, cover the pot and stew it over moderate heat.