ABSTRACT
Many canned poultry products are available to consumers. Among them are whole fowl, broilers, and disjointed chickens packed in broth or gravy, boned poultry meat, Turkey breasts, chicken liver products, stews, chicken a la king, chicken and dumplings, chicken and noodles, chicken fricassee, broth, chicken chop suey and chow mein, and potted chicken. Only well-fleshed and finished poultry carcasses which are clean and well picked, as found in those of high quality, should be used for canning. Particular care should be taken to see that the dressed carcasses are not held for long periods under conditions which cause an increase in bacterial numbers. Mature poultry is generally considered better for canning than younger birds because young tender carcasses generally disintegrate during the cooking process. W. Risch reported that two varieties are now being packed; a chicken and noodle dinner containing small pieces of boned chicken and the other containing only giblets, broth, and noodles.
