Whole chicken
Whole
the tasty, mountainous chicken, fresh and grown up in mountainous environment
- As poultry meat we call the meat that is proper for human consumption and has not undergone any treatment to ensure its maintenance except for the freezing treatment.
- As carcass we call the whole chicken's body after the exsanguination, plucking and evisceration. However the removal of the heart, liver, lungs and the kidney as well as the cutting of the legs at the hight of the tarsus and the removal of the head are optional. The eviscerated carcass may be given for sale with or without giblets ( heart, liver, stomach, neck ) inserted into the abdominal cavity.
Packing
Means of packing: cater or carton
Weight:Depending on the weight of the living birds we have the below weight selections.
| Number of items per tenter | Selection |
| 24 | 900-1050 |
| 20 | 1050-1250 |
| 18 | 1250-1450 |
| 16(small chicken) | 1450-1600 |
| 16(big chicken) | 1600-1750 |
| 15 | 1750-2200 |
| 12 | - |
| Number of items per carton | Selection |
| 8 | 1200-1500 |
| 8 | 1500-1700 |
| 8 | 1700-1900 |
Recipes
Κοτόπουλο φούρνου με πατάτες, πορτοκάλι και δεντρολίβανο
Κοτόπουλο φούρνου με πατάτες, πορτοκάλι και δεντρολίβανο
- Difficulty level
- Easy
- Preparation
- 01:00
Chicken of Hesperides
Chicken of Hesperides
- Difficulty level
- Medium
- Preparation
- 01:10
