Poultry brand Moy Park has launched a new roast-in-the-bag whole chicken as a way of reducing the prevalence of campylobacter in supermarket-bought chicken.
Research from the Food Standards Agency revealed in December 2014 that as much as 70% of raw chicken bought from supermarkets was contaminated with the bacteria, which can result in nausea, diarrhoea, fever and vomiting.
Available in extra tasty and garlic and herb varieties, new Good Kitchen roast-in-the-bag chicken from Moy Park will launch in retailers across the UK next month, with a recommended retail price of £5. The product will allow consumers to cook the chicken as it is bought, without the need for preparation or handling of raw meat. Its introduction coincides with a wider trend towards cook-in-the-bag packaging, although the brand claimed that the new range was the first of its kind in the country.
Moy Park brand marketing manager Briege Finnegan said: “Our new roast-in-the-bag range is the first retail-ready, ovenable whole chicken product to use this innovative packaging technology.
“The packaging self-vents and enables the chicken to self-baste throughout the cooking process, which results in more succulent meat and an enhanced flavour. We developed the range to offer consumers a convenient shelf-to-oven roast-in-the-bag chicken, making it ideal for those who don’t like touching raw meat or don’t have time to prepare a raw chicken from scratch. Due to the innovative nature of the packaging, the chicken browns in the pack without having to open it during cooking. The cooking juices are retained within the pack, which means consumers will be able to create flavoursome stocks and gravy.”
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