Whole chicken
Description
FAQ
Avis
$12.58/Kilo
Our chickens are raised the traditional way, without any antibiotics or growth hormones, respecting the animal's natural rhythm, for meat that is both tasty and healthy. We offer whole chickens in two sizes:
- Small size : between 1.5 and 1.8 kg, ideal for meals in small groups or for quick and delicious preparation.
- Large size : between 2.5 and 2.8 kg, perfect for family meals or for preparing several dishes from a single chicken.
With Ferme Rose des Vents, we guarantee you a fresh, responsible and tasty product, meeting the expectations of a clientele concerned with eating well to live better.
Cooking advice:
Cooking a whole chicken is a great way to prepare several meals for the week! Roasted on the BBQ or baked in the oven, chicken can be seasoned to your liking. All you need is a little salt, pepper, and your favorite herbs to add flavor. For juicy meat, try spatchcocking . To avoid waste, simmer the carcass to make a comforting broth.
Comment décongeler ses viandes?
La meilleure façon de décongeler les viandes est au réfrigérateur. C’est l’option la plus sécuritaire puisque les microorganismes s’y développent plus lentement. De plus, c’est la technique qui donne une viande de meilleure qualité, car elle conserve mieux son humidité.Idéalement, on recommande de consommer les coupes de viande surgelées dans les 12 mois suivant la date d’emballage.
La surgélation affecte-t-elle la valeur nutritive?
Chez Mon Beau Bon Bœuf, toutes nos coupes de viandes sont vendues surgelées afin de préserver la qualité jusque dans votre assiette.
La surgélation (congélation rapide) est un procédé industriel pour refroidir beaucoup plus rapidement et à une température plus froide que la congélation traditionnelle. Cette technique conserve mieux la texture ainsi que les qualités nutritionnelles et organoleptiques des aliments en comparaison à la congélation.
D’un point de vue nutritionnel, la surgélation permet de bien sauvegarder les nutriments, mis à part la vitamine C qui est sensible à la chaleur et au froid. Cette vitamine ne se trouve toutefois pas dans la viande.
FAQs
Questions and answers
How to defrost your meat?
The best way to defrost meat is in the refrigerator.
This is the safest option since microorganisms develop more slowly. In addition, this is the technique that produces better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.
Does freezing affect nutritional value?
At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.
Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.
From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.