nat. natural whole chicken griller, 1200 g, for oven-roasting, rotisserie, sliced chicken plates and shawarma-style wraps.
The 1200g griller is packed in a crimson-and-green bag, a deeper shade than the larger bird, with the brown and green nat. logo at the top, natural chicken griller in green script, 1200g in bold red and a photo of a roast chicken. The outer carton is white with a green band and the nat. logo. In the gallery a chef in a white hat slides a tray of golden roast chickens out of a large oven, and a carved chicken sits on a white plate beside a bowl of fries and a green salad on a steel pass. As general background, rotisserie chicken is cooked on a rotisserie with direct heat, the bird placed next to the heat source, and leftover rotisserie chicken can go into soup, chicken salad and sandwiches. A 1.2 kg bird typically roasts evenly in a little over an hour, a handy size for carving into neat portions. Commonly, restaurants oven-roast it whole for carving, cafes slice it for chicken plates with fries, and sandwich counters pull the meat for wraps, salads and soups. Hold the 1200g birds at the temperature the bag gives, defrost them on a tray in the chiller, and roast until the thickest part runs clear.
