Poultry meat is quite soft, tasty, for a child older than a year you can cook a lot of healthy and nutritious dishes from it: soups, salads, main courses and even pies. In poultry meat there is a lot of protein, vitamins of group B, there is vitamin A, iron, phosphorus, potassium and other substances necessary for a rapidly growing child.
But a baby under 3 years old is not suitable for all types of this product.
Chicken and broiler meat is considered dietary, as it contains about 18% protein – more than in other types of poultry meat, and fat, on the contrary, less – only 16-18% (in turkey, for example, more than 22% fat) . In this product, proteins contain all the necessary amino acids.
In addition, chicken protein is well absorbed, since it practically does not contain collagen and elastin (connective tissue).
But waterfowl meat is not recommended for children. For example, in duck meat, fat is 24%, and in a goose – 39%, but protein contains no more than 15%.
Moreover, this refractory fat, because of what is digested with difficulty.
When preparing children’s meals, it is necessary to take into account other nuances. For example, the age of a bird and the deposition of fat in certain parts of its carcass. As for age, the younger the bird, the less fat there is.
Maximum meat and a minimum of fat and connective tissue contain breasts without skin (fillet). It is not recommended to prepare dishes for children of bird meat with bones – wings, neck, pulp along the spine. In these parts there is a lot of fat, connective tissue and few full-fledged proteins.
The same applies to by-products: liver, ventricles. It is better to offer them to a child after 3 years, and the hearts and liver should be preferred.
Before cooking with poultry meat, be sure to remove the skin to remove excess fat and not very useful substances that accumulate in it.