1. Choose skinless, boneless chicken breast halves (about 120g each) or boneless, skinless chicken breast halves (about 230g each). If the chicken is frozen, refrigerate it the night before using it or for at least 12 hours. Trim the fat from the chicken using kitchen scissors or a knife and discard it. Rinse chicken under cold water and pat dry with paper towels.
2. For cooking in the broiler. You may need to adjust the oven rack so that it is 13-18 cm below the heating element. Coat broiler pan rack with vegetable oil or spray with cooking spray. Set the mode to “broil”.
For grilling. Grease grill grate with vegetable oil or spray with cooking spray. Prepare a charcoal or gas grill for grilling food on open fire. Preheat the grill to medium heat, which will take about 40 minutes for a charcoal grill and about 10 minutes for a gas grill.
3. For cooking in the broiler. Place chicken breasts on broiler rack.
For grilling. Place chicken breasts on the grill 10-15cm away from the heat source.
4. Fry, uncovered, for the time indicated in the table, turning the chicken frequently with tongs. If desired, you can brush the breasts with ready-made barbecue sauce or teriyaki sauce purchased from the supermarket for the last 15-20 minutes if the chicken is with bones, or for the last 10 minutes if you are preparing breast fillets.
2. Heat 1 teaspoon vegetable oil in a deep 20cm non-stick frying pan over medium heat for 1-2 minutes. If you are cooking 3-4 chicken breast halves at the same time, take a frying pan with a diameter of 25-30 cm. Place the chicken in the frying pan.
3. Fry for 8 to 10 minutes, turning the chicken once with tongs, until the outside of the chicken is golden brown and the juices that run out from where a cut is made in the thickest part of the piece have lost their pink color. Larger chicken breast halves may take 2 to 3 minutes longer to cook. Sprinkle with salt, pepper and paprika if desired.
TO MAKE THE BREASTS MORE FLAVORED, you can marinate them before frying. The supermarket has a wide range of marinades, or you can make your own if you prefer. For every 450-900 g of chicken, approximately 1/4-1/2 cup of marinade is required. Marinate the chicken in the refrigerator in a covered container for 15 minutes to 2 hours.
A simple recipe for gravy from chicken fillet with champignons and sour cream. A tasty and satisfying gravy with chicken and mushrooms will go with any side dish and will perfectly satisfy the hunger of the whole family.
chicken fillet, fresh champignons, onions, garlic, sour cream, vegetable oil, butter, flour, ground black pepper, salt, water
Chicken fillet in onion batter is a delicious, easy-to-prepare dish made from affordable ingredients that can be served as a snack on its own or with your favorite side dish. Onion batter gives the fillet a spicy taste, tenderness and juiciness.
chicken fillet, lemon, onion, eggs, sour cream, wheat flour, dry parsley, vegetable oil, salt, ground black pepper, ketchup
Baked chicken breast with cheese and garlic is a dish that pleases not only with its excellent taste, but also with its ease of preparation. The most tender fillet with garlic aroma and cheese crust- such a dish will not leave anyone indifferent.
chicken fillet, kefir, onion, hard cheese, mustard, garlic, starch, ground paprika, salt, ground black pepper
Chicken fillet baked with tomatoes, peppers and corn is a bright, aromatic, incredibly juicy dish. Chicken meat according to this recipe turns out to be very soft and tasty, and the vegetables retain maximum benefits. Try cooking!
chicken fillet, sweet pepper, tomatoes, canned corn, garlic, wheat flour, vegetable oil, ground paprika, basil, salt, ground black pepper, herbs
I tried making chicken aspic and really liked the recipe. The chicken aspic turned out very elegant and tasty. Light and yet satisfying, with an unobtrusive garlic aroma. I’ll repeat it for the holiday and I advise you to cook it!
chicken meat, carrots, onions, celery, gelatin, garlic, allspice, salt, water, quail egg, sweet pepper...
Chicken fillet in onion sauce - tasty, light and easy to prepare hot dish meat dish. A sauce made from fried and then simmered until completely softened onions gives the chicken fillet a very delicate taste with light caramel notes.
chicken fillet, onion, vegetable oil, butter, dry white wine, water, salt, green onion
Okroshka according to this recipe turns out to be incomparable, with a pleasant smoked aftertaste, rich, with a bright aroma of herbs and fresh cucumber. Okroshka is prepared using sour cream and acidified with citric acid. This is the kind of okroshka that is most popular in our family. And in this recipe I will show you how to boil potatoes, not in their skins, but immediately in cubes, the method is very convenient and has long been held in high esteem by me! Be sure to try this okroshka with smoked chicken!
potatoes, fresh cucumbers, smoked chicken, eggs, sour cream, herbs, salt, citric acid
Chicken gravy is a quick and easy dish to prepare. This sauce will perfectly complement any side dish. Therefore, boil your favorite porridge and pour it with delicious meat gravy prepared according to this recipe.
chicken fillet, onion, carrots, sour cream, flour, vegetable oil, salt, ground black pepper, parsley, water
Chicken pancakes with semolina are something between cutlets and regular pancakes. The pancakes are quite simple to prepare, but they turn out tender and very tasty.
chicken fillet, onion, semolina, kefir, eggs, green onion, turmeric, coriander, ground black pepper, salt, vegetable oil
Delicious and original rice soup with chicken fillet, mushrooms and cream! Despite the fact that the soup is prepared without potatoes, the rice makes it thick and satisfying. Cream gives the soup a pleasant aroma, milky color and a light creamy aftertaste.
chicken fillet, fresh champignons, rice, cream, carrots, onions, sunflower oil, flour, herbs, bay leaf, salt, ground black pepper, water
Nourishing, rosy corn tortillas with bright Mexican-style fillings: chicken, tomatoes, peppers, olives, black olives and cheese! :)
milk, corn flour, wheat flour, vegetable oil, sugar, baking powder, eggs, salt, chicken fillet, bell pepper, tomatoes, red onion, cheese...
Salad with chicken, corn, egg pancakes and fried onions - delicious and unusual snack For festive table. This meat salad will surprise all your family and friends.
chicken fillet, canned corn, eggs, onions, dill, garlic, vegetable oil, mayonnaise, salt
Chicken meatballs in tender sour cream sauce with paprika - this is a great option for those who are on a diet.
From phyllo dough, or stretch dough, you can prepare a variety of delicious pastries. In Balkan cuisine, this stretched dough is used to prepare layer cakes, baklava, strudels. I suggest making delicious and satisfying rolls with chicken, sun-dried tomatoes and cheese from phyllo dough.
Juicy, crispy, aromatic, bright and very delicious salad cabbage with chicken fillet and Korean carrots will not leave anyone indifferent! Preparing such a salad is not difficult, but you will remember its taste for a long time! Personally, I will definitely repeat the salad, I really liked it!
chicken fillet, white cabbage, Korean carrots, mayonnaise, greens, salt, ground black pepper
Salad with chicken, champignons and walnuts– this is a favorite combination in a slightly new interpretation. This meat salad turns out very tasty, satisfying, with a bright nutty-garlic aroma. Try cooking.
chicken fillet, eggs, fresh champignons, onions, hard cheese, garlic, walnuts, mayonnaise, vegetable oil, salt
Very tasty, beautiful and healthy salad, which is suitable not only for the daily menu, but also for the holiday. Salad with chicken, beans and corn is not dressed with mayonnaise, but with a light spicy dressing, which makes it less high in calories and fat, without reducing its taste at all.
chicken fillet, canned beans, canned corn, bell peppers, tomatoes, red onions, cilantro, curry, olive oil, garlic, honey...
Light salad with chicken, orange and caramelized nuts can be prepared for a romantic dinner. The salad turns out juicy and crispy. Bright taste orange goes well with tender baked chicken breast. Crispy and slightly sweet nuts decorate appearance salad and give it its own flavor.
iceberg lettuce, chicken fillet, orange, walnut, honey, olive oil, soy sauce, salt, ground black pepper
Easy to prepare chicken salad fresh cucumbers, green peas, eggs and pickled onions. Depending on the design, the salad is suitable for both everyday and festive table. For dressing, a sauce of mayonnaise and sour cream is used, which combines very well with fresh cucumbers and gives the dish a delicate and harmonious taste. Pickled onions add a piquant touch to both the taste and appearance of the salad.
chicken fillet, fresh cucumbers, canned green peas, red onions, eggs, mayonnaise, sour cream, sugar, vinegar, bay leaf, salt
Delicious dish from chicken fillet, rice, canned beans and an omelet. This dish is perfect for lunch: it is hearty and can be prepared as simply and quickly as possible, especially if the rice is boiled in advance.
Broiler chicken is a frequent inhabitant of the home chicken coop, because it is a good source of meat that can be obtained in a fairly short time.
However, there are some nuances and features that must be taken into account in order to achieve success in raising broilers.
Let's look at them in the article.
Before you start breeding broilers on your own farm, it is worth studying the pros and cons that this activity entails. 
Let's see why poultry farmers raise broiler chickens:
Broiler is not the name of the breed. The verb “to broil” in English means “to roast on a spit,” and broilers are young poultry bred specifically to produce a lot of tender young meat.
Did you know? The first broilers were produced by English farmers by crossing purebred chickens. They were very large and at first were classified as a new giant breed, but subsequently they reproduced poorly and produced ordinary offspring after a generation. It turned out that by crossing meat chicken breeds, for example, Cochin, Brahma, Cornish, Plymouthrock and others, you can get a fast-growing hybrid.
Let's look at the most common agricultural breeds used to quickly produce large quantities of meat:
Important! Breeders are constantly working to improve the qualities of hybrid crosses and their compliance with the stated requirements.
To breed broilers on your own plot, you do not need a lot of initial capital, but there is a need to study the issue of breeding such animals. Experienced poultry farmers do not recommend starting with large volumes.
Did you know? Modern Canadian scientists (University of Alberta) simultaneously raised three breeds of broilers, popular at different times: in 1957, in 1978 and modern. The modern breed has demonstrated a rate of weight gain that is 4 times higher than that of its predecessors in the 50s, while they eat one and a half times less food. This incredible property is acquired due to the lengthening of the intestines and, as a result, better digestibility of food.
You should start with the acquisition of future meat giants:
It makes sense to buy meat hybrid eggs for incubation when you plan to constantly breed broilers. Incubation requires appropriate equipment, which costs a lot of money.
If the poultry farmer already has it, purchasing eggs will be the most preferable way to acquire livestock, since eggs are the cheapest.
This model, however, has certain risks:
You can minimize risks only by purchasing goods from a trusted supplier. 
Having decided to purchase day-old chicks, you should take care in advance of their proper transportation, because the chicks are very vulnerable. This model is the most common, although it is much more expensive than the previous one.
Did you know? Breeding broilers is not a genetic modification, but the result of selection, which turned out to be possible only in poultry. In fact, this phenomenon is evolution, recreated artificially and having a negative result. Indeed, in living nature such individuals would not have a chance to survive: they have low immunity, problems with the musculoskeletal system, myopathies, metabolic disorders, and so on.
But in this case, the poultry farmer can calculate his future expenses and profits based on the available livestock. There is some risk of death of the purchased bird, most often due to maintenance errors. 
It is also practiced to purchase several grown chickens.
At the same time, the price increases every day of their life due to maintenance costs:
However, the risk of mortality drops significantly as the chickens get stronger, and among such young animals the percentage decreases significantly. 
In the household, it is necessary to provide broilers with comfortable living conditions in order to receive the planned amount of meat on time:
Important! It is necessary to take into account the very rapid growth of the livestock and plan the space taking into account sanitary and hygienic standards.
Did you know? An individual removed from the chicken coop for several days will be recognized by flock members upon its return and accepted.
Important! When reusing equipment, each new batch of chickens should be placed in a disinfected cage.
When kept in cages, feeders and drinkers are made removable in order to be able to wash them frequently. Feeders are attached along the front wall of the cage, drinking bowls - above them. To avoid the spread of disease, utensils should be washed regularly and disinfected from time to time, especially for subsequent batches;
When it comes to growing meat hybrid crosses, one cannot rely on natural mechanisms for their feeding. This is a fast-growing meat that should be grown following strict feeding patterns if you want to achieve the planned weight in a short time.
Each period of the short life of this bird requires a certain set of necessary substances. There are ready-made feeds that correspond to each such period.
Some poultry farmers who have experience in breeding broilers have the opportunity to combine feed with their own hands through testing, after studying the material.
Did you know? It is believed that chickens are direct descendants of dinosaurs, namely tyrannosaurs. This theory is confirmed by the similarity in the structure of the skeleton, as well as the ability of chickens to navigate well in space and run quickly. In addition, they have excellent eyesight.
Many farmers manage to prepare a combined feed on their farm, especially if it contains dairy waste, garden herbs, and so on, and this significantly reduces the cost of feeding broilers and, accordingly, increases the profitability of their maintenance. 
The classic scheme for feeding broiler birds comes down to three types of feed, alternating sequentially in accordance with the age of the flock:
Important! Regardless of the age of the livestock, gravel should always be freely available in the feeders along with the feed.
Immediately after hatching, the chickens should receive a sweet drink: a liter of water with a teaspoon of sugar diluted in it.
Following the first watering, many poultry farmers recommend giving chopped boiled egg, however, others object to them - this can cause digestive upset in young animals, and they advise not to give wet food at all, but to offer millet mixed with egg powder. 
For those who want to make their own pre-start feed, there is the following recipe: - 50%, wheat or wheat bran - 16%, powdered milk- 13%, - 13%, barley - 8%.
Chickens of this age eat on average about 10 grams of feed per day, increasing the dose day by day, and by two weeks of age the consumption increases to 25 grams per day.
Fresh water must be freely available, to which either 1-3 crystals of potassium permanganate or sugar (glucose) are added as needed.
Did you know? Ayam Chemani is a breed of black chickens and roosters. Moreover, thanks to the dominant black gene, they have not only plumage, but also skin, bones, muscles, and internal organs. Their blood is even much darker than normal.
Feed consumption rates for 1–4 week old birds are 20–120 grams per day.
Until 10 days of age, young chickens are fed 8 times a day in small portions. When they eat everything offered, they are given a new portion of food.
Important! You should not leave half-eaten wet food in the feeders: it can turn sour and the bird will get food poisoning, and the owner - the consequences associated with this unpleasant phenomenon, one of which will be a slowdown in weight gain.
Potassium permanganate continues to be added to the water from time to time. 
A month after birth, the bird is transferred to finishing feed and fattened for maximum weight gain until it reaches two months of age.
The addition of food waste to feed is encouraged:
However, you should ensure that the waste is free of mold and rot, otherwise the chickens will get intestinal problems.
For those who want to make their own starter compound feed, there is the following recipe: corn - 45%, cake - 16%, wheat - 14%, barley - 8%, brewer's yeast - 5%, fishmeal - 4%, - 3%, feed fat - 3 %, herbal flour - 1%.
Important! The transfer from one food to another is always carried out gradually so as not to disturb the digestion of the bird, which may react to this by slowing down its weight gain.
A broiler consumes from 140 to 160 grams of feed per day in the second month of life. 
Being an artificially bred hybrid, the broiler is susceptible to diseases of other poultry.
Did you know? There are three times more chickens on our planet than people.
Poultry farmers involved in their cultivation need to carry out preventive procedures on time and regularly:
Since the main goal when raising broilers is to obtain the largest possible amount of meat in a short time, there is no point in keeping them longer than expected: after that they gain weight slowly or stop altogether, while still eating a lot. Weight is gained mainly from fat.
The taste of meat also changes for the worse: it becomes tough and dry.
Depending on the breed, the bird is ready for slaughter in 6–8 weeks.
Meat yield is the difference in the weight of a gutted and plucked carcass without paws and head and the weight of a live bird. The yield is calculated as a percentage. 
It is believed that in broilers this value ranges from 60 to 80%, the average yield is 70%. However, much depends on the breed, living conditions, past diseases and other factors.
Domestic chicken has tough meat. In any case, many housewives think so. And they are mistaken, since not all birds raised in the countryside are not suitable for preparing gourmet dishes. Why is domestic chicken meat tough? There are different breeds, which are conventionally divided into layers and broilers. So, laying hens, and especially older ones, have really tough meat. But in broilers, and even those raised “on free bread”, it has an amazingly delicate and rich taste.
Juicy chicken in the oven will come from a broiler carcass. It is distinguished by a rounded chest and large hips. It is ideal to choose fresh meat - its skin will be white with yellowish tint, and the protruding fat will be ideal white.
By the way, you shouldn’t expect high fat content from poultry. Due to the fact that she is raised in the wild, walking around the yard or in an enclosure, she does not have time to gain fat. Unlike broilers raised in poultry farms, where they sit around all their lives, without any physical activity. Therefore, poultry dishes can be considered dietary - they contain fewer calories than broilers from the supermarket.
To ensure that homemade chicken in the oven turns out perfectly tasty, follow these rules.
Before baking the carcass, make cuts on the breast and place the pieces in them butter. Thanks to it, lean breast will become more juicy. Either insert the wings into the “pockets” on the breast, or wrap them in foil, shiny side out. During the baking process, these thin parts tend to burn while the thighs and breasts cook.
So, let's find out how to cook homemade chicken in the oven using a cooking sleeve. Along with the meat, you can put potatoes or other vegetables in it, for example, tomatoes, onions, zucchini, zucchini, cauliflower. A carcass cooked with vegetables will acquire a more interesting taste. And you will receive a complete dish for dinner, with a ready-made side dish.
You will need:
Preparation
Country chicken in the oven is suitable for everyday diet and for holidays. In the first case, you can cook it with a cereal side dish, for example, rice or buckwheat. In the second we offer more gourmet dish- baked chicken meat with original sauce.
You can make a sauce from the juice that is released when the bird is roasted. Boil 350 ml of white wine in a saucepan, add pepper and salt, leave for 5 minutes. Add the juice from the chicken stewed in the sleeve and boil again. Separately, boil 200 ml of water, add 2 tablespoons of sugar and lemon juice into it, stir until dissolved. Add 250 grams of gooseberries or other sour berries, boil, and grind through a sieve. Add the mixture to a mixture of white wine and meat juice, stir, serve with chicken.
This recipe juicy chicken in the oven is suitable even for old poultry with tough meat. The dish turns out to be satisfying, with a crumbly side dish, and is also suitable for a children's table. It's better to divide it into pieces.
You will need:
Preparation
A good recipe on how to bake a whole homemade chicken in the oven and get original dish for a family celebration as in the photo.
You will need:
Preparation
Once upon a time, the chicken was wild and could fly. Opinions vary as to when people domesticated it. Some researchers believe that this happened in India about 4,000 years ago, others - much earlier, 8,000-10,000 years ago, and not in India, but in China. Poultry appeared in Russia in the 10th century, and its industrial production managed to be established only after the revolution. At first, poultry farms bred ornamental chicken breeds that did not take root in our climate and laid eggs. small eggs. But in the 1930s, chickens of highly productive breeds were purchased abroad, and soon domestic poultry farming became one of the leading areas of agriculture.
Nowadays, poultry factories and chicken farms breed “meat” and “egg” chickens. “Meat” ones, alas, simply do not live to the age of laying eggs: already at 6-7 weeks, these fat ones weigh 2-2.5 kg, and they are sent for slaughter. There are also universal, meat-egg breeds, but they are almost never used in mass production: they are unprofitable. They eat a lot, grow for a long time - in general, they are a hassle, and that’s all.
Whether it's broilers. By the way, this is not the name of the breed. Broilers (from the English broil - “to fry on fire”) are called early maturing hybrids of domestic animals. They can be geese, ducks, turkeys, guinea fowl, and even rabbits. Broiler chickens are most often obtained from crossing two breeds - Cornish and Plymouth Rock. Hybrids are unpretentious in food and living conditions, they gain weight quickly, and their meat is tasty and tender. A dream, not chickens!
There is an opinion that poultry is stuffed with hormones during production. However, experts deny these rumors: broilers already gain the required weight in 6-7 weeks. Although, unlike the EU countries, Russia has not yet abandoned growth stimulants. These drugs improve chicken metabolism and strengthen the immune system, as a result the bird grows faster. And they are safe for humans. However, like antibiotics. They are “prescribed” to chickens to prevent infectious diseases and, according to existing standards, should be stopped several weeks before slaughter so that they have time to leave the body.
“We don’t use all this chemicals!” - farmers say. But unfortunately, this is difficult to verify. According to some reports, poultry raised on farms are actually fed less drugs, but there are much more cases of infection (for example, salmonella) there.
In the past, chicken was treated with chlorine to combat salmonella. Fortunately, this method is now prohibited in Russia. But some manufacturers in the USA still do this (hence the dubious fame of “Bush legs”).
Alternative way the fight against dangerous microorganisms has not yet been invented, therefore, in order to avoid encounters with them, it is important to cook the chicken for a long time and thoroughly. It is best to boil, stew in a pressure cooker or multicooker (at a temperature of 100-130°C) or bake in the oven (at 150-180°C). Rapid frying is dangerous: salmonella may survive. By the way, they don’t die when frozen either.
As for growth stimulants and antibiotics, you can minimize the risk if you follow these simple rules.
1. Give preference chicken wings and breasts. There are more harmful substances in the thighs.
2. If you cook, drain the first water. There's nothing useful in it.
3. For the same reason, remove the skin from the chicken - protect yourself from many harmful substances. And at the same time reduce the fat content of the dish.
4. After cutting the chicken, wash your hands, cutting board and knife thoroughly with soap. Never cut bread or vegetables on this board; it should be separate - only for meat.
Chicken meat is one of the best sources of protein. It contains glutamine, which, together with vitamin B3, helps the nervous system and slows down cell aging. And vitamin B6 protects heart health.
You can recognize the right chicken...
- in appearance. Ideal meat is light pink in color, with a light skin, without tears or blood clots, without remains of internal organs and fecal contamination, without foreign inclusions (for example, glass, rubber, metal), without cold burns, or stains from spilled bile. Spoiled chicken changes color, the meat acquires a gray or grayish-greenish tint, and purple spots may appear in the “butt” area;
- by a well-known manufacturer. If it has been on the market for a long time, it means it probably complies with all sanitary standards;
- because it is chilled. After freezing, the meat becomes tough, and an unscrupulous manufacturer may add excess water to it. But when buying chilled chicken, make sure that the packaging is not damaged and that the expiration date is “in order.” In the refrigerator at +10°C, chilled meat is stored for no more than 48 hours, and at +3−5°C - up to 10 days from the date of production;
- by texture. High-quality meat is dense and elastic. Try pressing on the chicken - if the dent disappears quickly, the meat is fresh, if the fingerprint remains, and the bird carcass feels sticky and slippery to the touch, its expiration date has already passed;
Chicken can be distinguished from chicken not only by size, but also by the location of fat. If it is only in the lower belly, you are buying a broiler chicken. If there is fat on the chest and belly, it is an adult chicken. The skin of a young bird is light, the fat is light yellow. The darker the fat and skin, the older the chicken.
In the US, each person eats 39 kg each year. chicken meat.
In South America - 23 kg.
In Europe - 15 kg.
In Russia - 13 kg.
In Asia - 6 kg.
In Africa - 3 kg.
According to the USDA, Americans today eat 4 times more chicken than they did in the 1900s. And the demand for it is only growing. “Chickens are likely to get even bigger in the next few years,” said Dr. Michael Lilburn, a fellow at the Ohio State University Poultry Research Center. “The proportions of chicken breast will also increase.”
What do we have now? The birds, which once weighed just over 900g when reaching sexual maturity, now weigh around 4kg. And this, according to Lilburn, is not the limit.
Tatyana ANOKHINA, head of the testing center of the GEAC "SOEX" of the Chamber of Commerce and Industry of the Russian Federation:
Chicken meat is very tender, it is digestible by 93%. The most useful and dietary part of the carcass is the fillet. It has a lot of protein and only 0.17−1% fat. In addition, there are fewer extractive substances, so the broths from it are less concentrated.
Six samples of chicken fillet from different manufacturers were tested in our laboratory. In terms of safety indicators, they all comply with the requirements of the technical regulations of the Customs Union TR CU 021/2011 “On the safety of food products.” In addition, all samples successfully passed bacteriological examination. No pathogenic microorganisms (including salmonella) or Listeria L. monocytogenes were detected.
In terms of organoleptic indicators (appearance, consistency, color, smell, transparency and aroma of the broth), chicken fillet is the leader brands“Poultry”, “Rzhev Compound” and “Petelinka”.
"Mosselprom"
"Poultry"
"Rzhevskoye Compound"
"Prioskolye"
"Yaroslavl broiler"
"Petelinka"
| "Mosselprom" | "Poultry" | "Rzhevskoye Compound" | "Prioskolye" | "Yaroslavl broiler" | "Petelinka" |
|---|---|---|---|---|---|
| MANUFACTURER | |||||
| JSC "Mosselprom", Moscow region. | Real SP LLC, Moscow region. | Danton-Ptitseprom LLC, Tver region. | JSC "Prioskolye", Belgorod region. | JSC "Yaroslavl Broiler", Yaroslavl region. | CJSC "Chicken Kingdom - Bryansk", Bryansk |
| COMPOUND | |||||
| Chilled chicken fillet | Semi-finished product from broiler chicken meat. Chilled broiler fillet | Chilled semi-finished broiler chicken meat | Chilled fillet Medallion. Natural boneless semi-finished products from broiler chicken meat | Parts of broiler chicken carcasses. Chilled skinless fillet | |
| PROTEIN CONTENT, % | |||||
| 21,7 | 21,8 | 23,2 | 23 | 22,6 | 23 |
| FAT CONTENT, % | |||||
| 1,1 | 1,7 | 1,8 | 1 | 1,4 | 1 |
| ENERGY VALUE, kcal | |||||
| 97 | 103 | 109 | 101 | 103 | 101 |
| FOREIGN INCLUSIONS | |||||
| Not found | Not found | Not found | Not found | Not found | Not found |
| ANTIBIOTICS, GMOs OF PLANT ORIGIN | |||||
| Not found | Not found | Not found | Not found | Not found | Not found |
| PATHOGENIC MICROORGANISMS, including salmonella | |||||
| Not found | Not found | Not found | Not found | Not found | Not found |
| APPEARANCE | |||||
| Parts of the carcasses are clean, well bled, without remains of bone and cartilage tissue, without visible blood clots and stains from spilled bile. The consistency is dense, elastic; with light pressure, the resulting pit restores its original shape. | Parts of the carcasses are clean, well bled, without remains of bone and cartilage tissue, without visible blood clots and stains from spilled bile. The consistency is elastic; with light pressure, the resulting pit restores its original shape | Parts of the carcasses are clean, well bled, without remains of bone and cartilage tissue, without visible blood clots and stains from spilled bile. The consistency is elastic; with light pressure, the resulting pit restores its original shape | Parts of the carcasses are clean, well bled, without remains of bone and cartilage tissue, without visible blood clots and stains from spilled bile. The consistency is elastic; with light pressure, the resulting pit restores its original shape | ||
| BROTH TRANSPARENCY AND AROMA | |||||
| Transparent, fragrant | Transparent, fragrant | Transparent, weak aroma | Transparent, weak aroma | Transparent, fragrant | |
| OVERALL RATING | |||||
| If the key parameter in our competition had been protein content, then Mosselprom would have lost it miserably. And the meat itself seemed bland to us | This chicken doesn't look like a bird from a poultry factory at all! The broth turned out like it came from a village broth - tasty, transparent and very aromatic. | Very juicy meat. At first we even thought that the manufacturer had added water, but no. The consistency would be completely different then | The protein in these breasts is quite enough - 23%. But the taste is quite watery and superficial. And the broth was not as flavorful as I would like | We found these breasts tasteless. Either the batch was unsuccessful, or the chickens were poorly fed... Be that as it may, neither the meat nor the broth made any impression | Looks delicious. The edges are cut very evenly, a wonderful shade - the way chicken fillet should be. The taste is also great |
* Thank you for your help in conducting the GEAC “SOEX” test
