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| How to Cook | | | Roasted | Time: 35 minutes
Seasoning: sea salt flakes and freshly grounded black pepper
Oil: extra virgin olive oil, drizzle
Method:
1. Pre-heat over to 100°C
2. Season each side with sea salt and black pepper.
3. Roast for 35 minutes or until chicken is throughly cooked. |
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| | | Braising | Time: 45 minutes
Seasoning: sea salt flakes and freshly grounded black pepper to taste
Fresh Vegetables:
-1 carrot diced
-1 leek diced
-1 onion diced
-4 celery stems diced
Fresh Herbs:
-4 sprigs thyme
-3 sprigs rosemary
Stock: 2 cups chicken stock
Wine: a cup of white wine
Oil: extra virgin olive oil
Method:
1. Saute fresh vegetable, herbs with butter and oil.
2. Add stock and wine.
3. Place chicken.
4. Cover and simmer for 45 minutes. |
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| | | Steamed | Time: 35 minutes
Seasoning: sea salt flakes, freshly grounded black and red pepper
Fresh Vegetables:
-6 slices ginger
-6 sprigs spring onion, cut lengthwise
Method:
1. Start steamer.
2. Rub chicken with salt, pepper, ginger and spring onion.
3. Steam for 35 minutes. |
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 | Meat |
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Chicken |
Chicken is one of the world's most popular meats - versatile, tasty and nutritious, it can be cooked in an almost endless variety of ways.
city'super has selected the best chicken from around the world, including natural, organic hormone-free birds. Our chicken products come from the best suppliers in Europe, Australia, the United States and Canada where careful monitoring and regular inspections ensure the highest quality. |
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| | French Bresse Chicken | | At the top of the chain are Bresse chickens, which are specially raised in Burgundy, France, according to traditional methods which date back more than 200 years. They even have their own appellation d'origine controlée, which precisely defines the zone, breeding and rearing qualifications of the bird. Bresse chickens have naturally blue legs and are allowed free range in the outdoors during their lives. They have a diet of wheat and organic minerals and vitamins. For the last 10 days of their life, they are fed on milk and wheat to give them their characteristic white skin. Bresse chickens are slaughtered when 100 days old. They are the highest quality and are delicious roasted with truffles or poached with cream and morel mushrooms. | | | Organic Chicken | Organic chickens are the elite of the poultry world. They usually have double the space of mass produced birds and the freedom to range outdoors. Organic chickens are fed a special diet free of antibiotics, hormones, animal byproducts and growth enhancers. They are allowed to mature longer than conventionally raised chickens and are usually slaughtered after a minimum of 8 weeks (rather than 5 weeks for "battery" chickens). Organic chicken farms are regularly inspected, unlike conventional chicken farms, and their better living conditions give the birds an improved flavour and texture.
city'super sells organic chicken from France and Canada. French organic chicken is fed only on non-GMO (genetically modified) cereals without antibiotics or hormones of any kind. The farms which produce these organic chickens also have additional safety barriers which prevent natural contamination of the air by GMO elements. French organic chickens are slaughtered when 10 to 12 weeks old.
The organic chicken sourced from British Columbia, Canada, is fed a diet of organic grain with no pesticides or medications. They are entirely free range during their 8-9 week lives. | | | Hormone-Free | | These special "range reared" chickens from Australia are free from artificial hormones or growth enhancers of any kind. They are fed a well-balanced diet of grains, minerals and essential vitamins. Farmed under strict conditions which ensure a safe, healthy and stress-free life, they are allowed to roam, fly, drink and eat freely in large protected enclosures. | | | Preparation | | Chicken can be baked, roasted, fried, braised, barbecued, grilled, poached and stewed. When roasting, the best way to check that the bird is cooked is to insert a thermometer into the thick part of the thigh. A reading of 75°C shows it is cooked. | | | Nutrition | | Chicken is an excellent source of protein and a fair source of niacin and iron. White meat and chicken without skin have fewer calories. | | | Shopping Tips | -Choose a meaty, full breasted chicken with smooth, soft skin.
-When buying frozen chicken, look out for ice between the wrapper and the skin which shows that it has been thawed and refrozen. | | | Storing Tips | -Store your chicken in the coldest part of the fridge, loosely wrapped in waxed paper. Raw chicken can be refrigerated for up to 2 days, cooked chicken can be kept for up to 3 days.
-You can freeze raw chicken for no more than 2 months, while cooked chicken can be frozen. | | | Wine Pairing Suggestion | Although chicken is white meat, it also pairs well with light bodied red wine. Remember to consider the sauce when matching your wine.
Rizzi Barbera d'Alba 2004
Item no: 300296702
Casa Tamaya Viognier Chardonnay 2004
Item no: 300173888 |
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