Poultry

All the poultry you will find at the Manotick village butcher has been locally, sustainably, ethically and naturally raised to provide you with tasty, healthy high quality meat.

The term 'poultry' covers domesticated birds kept by humans for the purpose of collecting their eggs or for their meat. It is thought that the chicken was first domesticated about 8000 years ago in Asia, and the turkey between 100BC and 100AD in Mexico. Poultry includes chicken, turkey and waterfowl such as ducks and geese. It also includes the less readily available quail, pigeon and pheasant.

Whole

Great for slow roasting.

Half

Cut right down the middle, this cut is great for grilling.

Drumstick

The drumstick is a firm favourite for barbecuing or frying, either in batter or rolled in bread crumbs. Drumsticks are very good value.

Wing

Wings do not supply very much meat, but are an ideal and very popular party or finger food. They can be fried, roasted or barbecued, with or without a marinade or glaze.

Thigh

The thigh is suitable for casseroling and other slow-cooking methods. Thigh meat has a lot of flavour, and is often the cut recommended for curry or oriental dishes.

Leg

This comprises of the drumstick and thigh. Large pieces with bones, such as this, are suitable for slow-cooking, such as casseroling or poaching. They can also be roasted, and some people use the roast legs to make home made soup or stock.

Breast or Fillet

The tender white meat of the breast is the most popular part of most poultry. It is available either on the bone, or as a fillet. They can be simply cooked in butter or can be stuffed, coated or wrapped for extra flavour. It is an extremely versatile cut.

Bones

Bones can be simmered with vegetables and herbs for hours or even days to make stock.