Cookingchart Poultry

Always preheat the cooking space before you put food in. Unless otherwise stated, use portions of approx. 200 g per vacuum bag. Cooking time can vary slightly depending on the quality and maturity of product.

Breast of Chicken

Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4-0.6 bar), and brown well afterwards.

Tip: Season breast well or marinate. Use cling film to form into an even, tight roll and tie the ends. Vacuum-seal the whole package and cook.

Leg of Chicken

Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4–0.6 bar).

Tip: After braising, separate the meat from the bones and return to the strained and reduced stock. Enhance with herbs.

Breast of Duck

Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4-0.6 bar), and brown well afterwards.

Tip: If serving with an orange sauce, marinate with orange zest, black pepper and 1 mint leaf.

Cornfed Poulard, Rolled, Boneless

Remarks: Vacuum-seal in marinade (weak vacuum, approx. 0.4-0.6 bar), and brown well afterwards.