Category: Meat
Poultry refers to domesticated birds that are raised for their meat and eggs. This category includes birds such as chickens, turkeys, ducks, and geese. Poultry meat is known for its lean protein content and versatility in cooking. It can be prepared in a variety of ways, including roasting, grilling, frying, and stewing. Poultry is a popular choice for meals around the world and is commonly found in dishes such as roast chicken, turkey sandwiches, duck confit, and chicken curry.
Flavor Profiles:
- Nutty
- Earthy
- Savory
- Subtly Sweet
- Umami
What goes with Poultry:
- Chocolate – The bitter and sweet flavor of chocolate complements poultry, especially when used in mole sauces or desserts.
- Chorizo – The spicy and smoky flavor of chorizo adds depth and richness to poultry, especially when used in stuffing or soups.
- Fennel – The aniseed flavor of fennel complements poultry, particularly when paired with citrus or game birds.
- Cherries – The sweet and tart flavor of cherries provides a nice contrast to savory poultry, especially when grilled or roasted.
- Quince – The sweet and tart flavor of quince pairs well with poultry, especially when cooked into a sauce or chutney.
- Grains (Rice, Quinoa, Barley) – Grains provide a hearty, fiber-rich base that complements the lean protein in poultry, and their subtle flavor allows the taste of the poultry to shine.
- Vegetables (Broccoli, Green Beans, Carrots) – Vegetables add color, texture, and essential nutrients to poultry dishes, balancing out the meal with vitamins and minerals.
- Fruits (Citrus, Berries, Apples) – Fruits can add a touch of natural sweetness that pairs well with poultry, and their bright flavors can help to cut through richer poultry dishes.
- Herbs And Spices (Rosemary, Thyme, Sage) – Herbs and spices can enhance the flavor of poultry and add depth and complexity to a dish, without adding extra calories or sodium.
- Sauces And Marinades (Gravy, Teriyaki, Bbq) – Sauces and marinades can add moisture and flavor to poultry, and can help to balance out the texture and taste of a dish.