Roast chicken
Roasted, boneless chicken meat without skin or sauce. Safely stored leftovers can be used in fillings and salads.
What it offers and why to use it
Roasted, boneless chicken meat without skin or sauce. Safely stored leftovers can be used in fillings and salads. Shred finely for croquettes or turnovers; dice for salads. Reheat to 74°C when serving hot.
Mild, with roasted notes depending on preparation.
From shopping to cooking
Choose
Remove skin, bones and cartilage and weigh only the meat. For shop-bought chicken, check the date, marinade and allergens.
Store
Refrigerate within 2 hours in a shallow container at 4°C or below. Use within 3–4 days or freeze.
Prepare
Shred finely for croquettes or turnovers; dice for salads. Reheat to 74°C when serving hot.
How to make the most of it
Good pairings
Onion, stock, lemon, vegetables and cheese.
How to substitute it
Cooked skinless turkey, with the same storage precautions.
Recipes with roast chicken
Air-fryer roast chicken and onion croquettes
Shredded roast chicken and softened onion in a smooth béchamel with a thin, golden breadcrumb coating.
Includes chilling: 4 h. View Recipe →Is any information missing? You can report a nutrition or practical correction.
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