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From a couple of chicken carcasses, you can, without hesitation, prepare a full-fledged dinner for the whole family: salad, soup and hot. In order for the diet to be not only tasty, but also healthy, determine the quality of the product without leaving the checkout.
In summer, the “chicken menu” is especially important: white meat is rich in protein, does not harm the figure, is easily digested and gives the body energy for the whole day. The dark, in turn, is rich in iron. It’s no surprise that chicken meat is one of the most sought-after foods in supermarkets. However, no matter which part of the chicken you plan to cook, follow these simple guidelines for choosing a product.
Chicken breast, the lowest calorie portion of a carcass, can be presented on the counter without or with skin. Breast with skin and even bone can be used for a rich broth, although many housewives prefer to use more fatty legs for this dish. Please note: the chicken’s skin must be dry and clean. Slippery and clammy skin indicates staleness of the product or that the bird could be sick, and antibiotics were used to treat it. Skinless fillets can be considered “fat-free”. If you are not used to spending time defrosting and usually buy chilled fillets, first of all check the expiration dates and storage rules for meat indicated on the package. Remember that the implementation period for such a product is only 5 days: more is written – it was not without preservatives. Then press down on the meat with your thumb. The remaining trail will indicate that the bird has been frozen again. When purchasing fillets by weight, ask the seller about the freshness of the product and do not hesitate to ask for product documentation. The meat of young chickens is always easy to recognize by its light pink color.
There are many options for making fillets – choose to taste: boil and serve with vegetables, fry small pieces and mix with lettuce leaves, or roll cheese rolls and put in the oven. If you are too lazy to cook at home or just do not have time to do it, go on a “chicken hunt” at the nearest restaurant.
As carefully as you choose meat for your home table, McDonald’s selects fresh and organic food suppliers to take care of the guests in its restaurants. Blanks for juicy nuggets, hearty chicken burgers and other chicken dishes are supplied to Russian McDonald’s restaurants by the Cargill poultry processing plant in the Tula region and Miratorg West in Kaliningrad. For the manufacture of semi-finished products, enterprises use raw materials (dark and white fillets) only from those Russian poultry farms where chickens and chickens freely walk around the poultry house and eat only balanced feed – their meat is much tastier than broiler chicken fillets. Each chicken is no more than 43 days old on average, so you can enjoy the fresh taste.
4-5 types of products are prepared from the incoming raw materials at the Cargill plant. For nuggets, for example, the chicken fillet is finely chopped and mixed with the marinade. Minced meat is flavored with natural additives and spices, after which blanks are formed, breaded, fried and sent to shock freezing until the products reach a temperature of -18 ° C. Thanks to the proven technology, the meat does not lose its taste and energy properties. More than 50 inspections and tests are carried out on the entire production line per hour. Finished samples must be sent for laboratory diagnostics.
When you savor the signature nuggets or take a bite of Caesar Roll with a breaded chicken cutlet, you will feel the natural taste of chicken fillet and aromatic marinade that cannot be confused with anything else. Now you know the exact answer to the question “How do they do it?”