Flavour of the month

Chicken – A safe high-quality product

The Fédération des producteurs de volailles du Québec defends the economic, social and moral interests of Quebec’s 800 chicken and turkey farmers. It manages, administers, regulates and develops various aspects of the chicken and turkey producers’ joint plan to ensure the orderly marketing of poultry. Quebec farmers produced 269.0 million kilograms of chicken in 2004. Chicken is produced in 11 regions, particularly, Saint-Hyacinthe, Lanaudière, Centre-du-Québec, Beauce and the Quebec City area.

All Quebec chickens are fed grain

Corn, barley, soybeans, wheat … The grains that make up the basic feed given to chickens are rich in energy and protein. The expression “grain-fed” applies to all chickens sold on the market! If you want to buy chicken that is fed only plant grains and no bone meal or animal fats, look for a product with a certification seal on the packaging (feed verified by an independent organization)

Chicken - a nutritious choice

Nutritious food and varied menus contribute to a healthy diet. Quebec chicken fits easily into any healthy diet. In addition to being an excellent source of low-fat protein, chicken contains vital vitamins (niacin, pyridoxine, pantothenic acid, vitamin B12, riboflavin, etc.) and essential minerals (phosphorous, zinc and iron). Since it is recommended to eat two or three servings of meat or meat substitutes every day, the wide range of chicken cuts on the market can help vary meals and facilitate menu choices.

Wholesome chicken

The danger zone for any food is between 4°C (40°F) and 60°C (140°F). So don’t leave food out in the danger zone for more than two hours. As soon as your dishes are ready, serve them or refrigerate them below 4°C (40°F). Do the same with leftovers. Transfer them promptly to small containers and refrigerate immediately.

Know your chicken!

Never defrost perishable foods at room temperature, because their surfaces will be exposed to the danger zone too long. Instead, defrost them in the refrigerator, in the microwave or in cold water. Avoid cross-contamination by direct or indirect contact (from a cutting board, a kitchen utensil or your hands, for example) between raw meat and ready-to-eat food. Follow the golden rule: raw food on one side, cooked food on the other.

Contrary to popular belief, the presence of bacteria does not always alter the appearance, odour or flavour of contaminated food. In case of doubt, don’t take chances!

For more information click on the image Le poulet du Québec.

Tasty recipes for varied, exciting meals

Chicken and vegetable fricassee with coriander and basil Preparation time: 10 minutes Cooking time: 20 minutes Servings: 4

Ingredients:

45 ml (3 tbsp.) extra virgin olive oil
45 ml (3 tbsp.) unsalted butter
454 g (1 lb) chicken thighs cut into strips
2 shallots, snipped
250 ml (1 cup) white wine or chicken broth
375 ml (1 1/2 cup) 35% cream
454 g (4 cups) mixed frozen vegetables, Orleans Artic Gardens type
0 ml (2 tbsp.) fresh basil, minced
30 ml (2 tbsp.) fresh coriander leaves, minced
salt and ground black pepper

Direction:

Heat oil and butter in a heavy skillet or pan. Season chicken strips, add to pan and sauté.

Add shallots and cook 2 minutes.

To the same pan, add the white wine and cook until reduced by half over medium-high heat.

Incorporate the cream and bring to a boil, then let sauce simmer 2 more minutes.
Add vegetables, basil, coriander and seasonings and cook 3 minutes.
Adjust seasoning and serve.

Chicken thigh with maple leek fondue Preparation time: 15 minutes Marinade: 24 hours Cooking time: 40 minutes Servings: 4

Ingredients:

50 ml (1/4 cup) lime juice
50 ml (1/4 cup) olive oil
5 ml (1 tsp.) crushed chili
5 ml (1 tsp.) dried rosemary
2 cloves garlic, minced
1 bay leaf
454 g (1 lb) skinless chicken thighs (about 8 pieces)
250 ml (1 cup) sliced leeks, freshly washed, Les Cultures de chez nous brand salt and ground black pepper 5 ml (1 tsp.) coriander seeds
25 ml (5 tsp.) lime juice
50 ml (1/4 cup) maple syrup
30 ml (2 tbsp.) melted butter

Direction:

Mix the first 6 ingredients in a bowl and marinate the chicken thighs in this mixture for 24 hours in the refrigerator.

Preheat oven to 180°C (350°F).

Oil a baking dish and place the leeks in it. Season and sprinkle with lime juice and maple syrup.

Remove chicken from marinade, let drip and discard marinade. Place marinated chicken on the sliced leaks that have been drizzled with melted butter. Cover with aluminum foil and bake for about 20 minutes.

Remove aluminum foil and continue cooking 20 more minutes or until a meat thermometer indicates an internal temperature of 77°C (170°F).
Serve with basmati rice and curried braised carrots.

Bon appétit!