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Chicken is a white, lean, tender meat with a mild flavour, recognised for its high nutritional value, rich in high-quality proteins, vitamins and minerals. It is versatile in the kitchen and ideal for roasting, grilling and stewing.
Adult bird with firmer meat and a more intense flavor due to a longer growth period. It has a consistent texture, suitable for slow cooking methods such as broths, soups, and stewed dishes. It is a reliable option for traditional recipes, providing rich flavor and good yield in professional kitchens.
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Consumption Benefits
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Chicken must reach a minimum internal temperature of 74° C to ensure the elimination of potentially harmful microorganisms.
Defrosting should be carried out in a refrigerator (0° C to 4° C) or in dedicated equipment, avoiding defrosting at room temperature to prevent bacterial growth.
Chicken is well suited to slow cooking, such as stews and broths, which help to enhance its flavour and texture.