nat. natural whole chicken griller, 1300 g, bagged for rotisserie ovens, roast chicken with rice, mandi and family platters.
Each bird is sealed in a pink-and-green printed bag with the brown and green nat. logo, natural chicken griller in green script and 1300g in large pink type, beside a photo of a roasted chicken and a few small badges. The outer carton is white with a green swoosh, the nat. logo and natural chicken griller along the side. In the gallery a cook in gloves loads a rotisserie spit of golden chickens in a steel kitchen, and a whole roast chicken sits on a plate with white rice, vegetables and a small dish of garlic sauce. As general background, a broiler is a chicken bred and raised for meat, and the term is also sometimes used for younger birds under 2.0 kilograms, as compared with larger roasters. A 1.3 kg bird typically serves two to four people. Commonly, rotisserie shops season and spit-roast the whole bird, rice restaurants roast it for mandi and kabsa platters, and grill kitchens spatchcock it for charcoal cooking. Caterers portion it into halves and quarters. Keep the birds chilled or frozen as the pack directs, thaw in the fridge and cook thoroughly.
