Value enhancing method for processing poultry

A method for processing poultry which converts a commodity into a food product, provides varying levels of enhanced nutrition and flavor in the several raw poultry meat products obtained from each whole bird, provides less expensive poultry meat products than can be prepared by current processing techniques, effectively maximizes use of all of the meat available from a poultry carcass, and provides even product flow from poultry carcasses to white meat biased consumers. The method provides for the sectioning, de-boning, and cutting of a bird carcass to provide several breast meat portions and one leg meat portion each with a packet formed therein. The remainder of the meat on the poultry carcass is ground with dark meat from one leg meat portion, and varying amounts of non-meat protein enhancing and flavor enhancing ingredients to form a solidified cohesively bonded mass that is extruded onto each meat portion which after rolling retains the mass centrally therein for easy handling and even cooking.