chicken-broiler (84%), water, herb-peppersalt (2,0% inc. sea salt, onion, herbs (savory, basil), caramel (glucose syrup, sugar), red paprika, white mustard, black mustard, chilli, orange oil, flavours), salt, dextrose, vegetable fibres (inc psyllium and pea), black pepper, dried vinegar.
The product may contain traces of wheat, egg, soy, milk and celery
|Average in 100g of product|
|Energy||605 kJ / 144 kcal|
|Included Fatty Acid||2,1 g|
|Included sugars||0,4 g|
Before cooking take the chicken out of the refrigerator for and let it stay on room temperature for 1-2 hours. Take the chicken out of the package. Cut off the corner of the transparent cooking bag, so that the steam would not break it. Pull the film up so it would not be directly against the chicken . Place the chicken with the cooking box and bag on the oven pan. Bake at + 180ºC for 1 hour and 30 minutes (if the chicken weighs more than 1.6 kg, increase the cooking time of 5 minutes more for each 100 grams of product). Do not allow the temperature to get higher than + 200ºC degrees! After cooking, the chicken must have a minimum internal temperature of 75ºC. At the end of the cooking time remove the cooking bag and pour the broth over the chicken – chicken will be juicier. If desired, roast the chicken without the cooking bag for crispy surface for 5-10 minutes. TIP !: Other option to use before cooking: Do not cut off the corners of the cooking bag, just put the chicken in the oven with closed bag. In ca ’15-20 minutes, when the plastic bag is swollen due to the steam, make a hole in the bag or cut off the corner – beware of hot steam coming out of the bag! By doing so, the film does not stick on the chicken during cooking and is easier to remove after.
Expiration date is valid if the package is closed.