chicken-broiler (82%), smoked bacon (2,6%; incl pork meat, flavorings, stabilizers: E450, E452, acid regulator: E451, antioxydant: E316, dextrose, preservative: E250), rape oil, water, salt, dextrose, vegetable fibres (incl psyllium and pea), herbs and spices, flavorings, lemon powder, food color: caramel, acid regulator: E330, dried vinegar.
May contain traces of wheat, egg, soy, milk, mustard and celery.
|Average in 100g of product|
|Energy||489 kJ / 116 kcal|
|Included Fatty Acid||2,3 g|
|Included sugars||0,6 g|
Before cooking take the chicken out of the freezer and let it stay on room temperature for 1-2 hours. After that remove the packaging.
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. 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 – caution with the 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.
Place the chicken with the cooking box and bag on the oven pan. Bake at +180 ºC for 1 hour and 30 minutes (if the chicken weighs more than 1.6 kg, increase the cooking time of 5 minutes for every 100 grams of product). Do not allow the temperature to get higher than +200 ºC degrees!
After cooking, the chicken must have a minimum internal temperature of +75 ºC. 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.