National Poultry Day

National Poultry Day is upon us, and although it is not very well-known it is still a nice way to acknowledge and celebrate an animal that can provide us with eggs and meat! To have a nice chicken dinner you’ll need some special tools!

Thermometer

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Food-borne illnesses or food poisoning to some is just an uncomfortable couple of days, to others it can be deadly. Always use a thermometer just to be sure what your eating is cooked! Follow these guidelines below.

Poultry
Whole Chicken 82°C or 180°F
Chicken Breasts 74°C or 165°F
Whole Turkey 82°C or 180°F
Turkey Breast 74°C or 165°F

Boning Knife

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The narrow blade is used to cut raw meat away from bones, trim fat and remove skin. A boning knife is available with a semi-flex blade or stiff blade . A semi-flex blade is often chosen when the Chef wants just one boning knife, as this blade has the benefits of both a flexible and stiff blade.  Used for more than just poultry; it can be used for fish, beef and pork. The narrow, slightly curved blade provides good control of the blade tip when cutting around bones.

Carving Knife

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Used to slice thin slices of cooked poultry, roasts and hams.  A carving knife is generally wider than a slicing knife, but narrower than a Chef’s (French) knife. The blade length required depends on the size of the cooked meat being cut.

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