Topic: Dressing Poultry
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Answers to Common Questions
What is New York dressed poultry?
Poultry that have been slaughtered and plucked but not eviscerated. Read More »
Source: http://www.answers.com/topic/new-york-dressed-poultry
How do they dress poultry?
There are a number of ways to do it. Picking chickens used to mean holding the bird in one hand and plucking out the feathers by hand, some times using pliers or tweezers. If you want to get real fancy, you can dip the bird in molten wax an... Read More »
Source: http://answers.yahoo.com/question/index?qid=20061122191316AAvqT2Y
What can I use instead of poultry seasoning for dressing?
Poultry seasoning is just sage, rosemary,thyme, salt, marjoram and sometimes allspice. If the cornbread is a little sweet, by the time it is all cooked together with the herbs, it should be fine. You can add some parsley, bread crumbs, garl... Read More »
Source: http://answers.yahoo.com/question/index?qid=20091126135230AALKVSu
More Common Questions
Answers to Other Common Questions
Call you local poultry houses and ask for a tour. State to them it is for a report and that their name will not be included in that report. Be ready to sign a "Non-Disclosure" statement. Good Luck
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Source: http://answers.yahoo.com/question/index?qid=20070417051201AAyC9A5
Poultry is usually processed under USDA inspection. However, there is a USDA exemption that allows individuals to process poultry they have raised and sell it through commercial channels. The poultry must be processed in either a USDA estab...
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Source: http://www.npfarmersmarket.com/nebraska_food_safety_regulations
a special poultry meat inspection technique in which the viscera are left in the carcass.
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Source: http://medical-dictionary.thefreedictionary.com/New+York+dressed+...
This is mainly a problem in a young chicken that has been frozen prior to cooking. Ice crystals formed during freezing rupture the blood cells allowing blood pigments to seep to the surface of the immature and not fully calcified bone. Thes...
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Source: http://www.asi.ksu.edu/p.aspx?tabindex=569&tabid=1066
