Chix breast is white because it does not contain muscle or myoglobin. Dark meat such as legs and thighs contain muscle and more myoglobin.
1. chicken
2. ducks
3. guineas
4. turkey
5. geese
6. squab
1. Thermometer- you can use a digital thermometer in the thickest part of the cut to check the temperature
2. You can do a jiggle test on the bone if it is a cut with the bone left in. If the meat jiggles easily, then the chix is cooked
3. You can check the juices. You want to pierce the chix with a fork and look at the color of the juice coming out. If the juices are clear and show no signs of red/pink the chix is cooked.
4. Touching the meat can also determine doneness. The chix meat will have a firm texture that will spring back quickly when touched.
The term is supreme.
Duck and geese are not ideal for poaching/simmering because they contain a very high fat content. They also contain a very tough muscle structure. Duck and geese should be treated more like red meat. If you were to poach/simmer these types of birds, the skin would be soggy and the broth/stock the meat was cooked in would be greasy and not be flavorful. Traditionally, duck and geese are accepted with a crispy skin and the fat rendered.
