HOW IT WORKS
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***PLEASE NOTE WE WILL BE CLOSED FROM 17 DEC 2021 - 10 JAN 2022

LAST ORDERS FOR DELIVERIES ARE ON 14 DEC 2021

DELIVERIES IN GAUTENG ONLY

DELIVERIES SCHEDULED FOR FRIDAYS IN PTA/JHB BETWEEN 10:00 - 17:00

LAST ORDERS ARE TAKEN BEFORE 10:00 ON THURSDAY MORNING FOR FRIDAY DELIVERY 

ORDERS AFTER 10:00 WILL BE SCHEDULED FOR THE FOLLOWING FRIDAY

ENTERTAINMENT MADE EASY - IMPRESS YOUR DINNER GUESTS & FAMILY

CHEF CHARLIE AND HIS TEAM TAKES AWAY THE TIME & EFFORT AWAY FROM YOU IN DE-BONING A WHOLE CHICKEN WITH IT’S SKIN INTACT AND STUFFING IT WITH DELICIOUS FILLING COMBINATIONS TO CHOOSE FROM. ALL YOU DO IS DE-FROST, RUB WITH OIL, SALT & PEPPER TO TASTE AND POP IT INTO THE OVEB & ON THE WEBER!!!

ALL YOU HAVE TO DO IS CHOOSE YOUR FAVOURITE FILLING FROM THE FILLINGS LIST, PLACE YOUR ORDER AND WE DELIVER ON FRIDAYS TO YOUR DOOR. 

READ ARTICLE IN GETIT JHB NORTH MAGAZINE

VISIT OUR FOOD STALLS

BUSSTOP7 OPEN AIR MARKET IN MOOIKLOOF HEIGHTS PRETORIA EVERY SATURDAY & & EVERY LAST SUN OF THE MONTH

08:00 - 16:00 

www.busstop7.co.za

 IRENE VILLAGE MARKET @ THE BIG RED BARN IN IRENE EVERY 1st & LAST SATURDAY OF THE MONTH

08:00-13:30

www.irenemarket.co.za

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CHOOSE YOUR FILLING

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WHAT’S IN YOUR DELIVERY

  • De-boned Whole Chicken, rolled, trussed, and filled with your ordered filling
  • Pre-packed in a Ready Oven Foil Container for your convenience
  • Delivered Frozen
  • Cooking Instructions
  • Some Love from Chef Charlie

CHOOSE YOUR FILLING

R180.00- R200.00 per chicken roll – Serves 3-4 people with a side dish

HOW DO I COOK MY CHICKEN

AS ALL COOKING APPLIANCES VARY IN PERFORMANCE, THE INSTRUCTIONS BELOW SERVE AS A GUIDELINE ONLY

OVEN BAKE (RECOMMENDED) - WEBER & AIR FRYER ANOTHER ALTERNATIVE COOKING METHOD

KEEP FROZEN UNTIL YOU PLAN TO COOK YOUR MEAL

IF FROZEN, DEFROST OVERNIGHT IN THE FRIDGE (12 HOURS BEFORE PLANNING TO COOK)

NEVER DEFROST YOUR CHICKEN IN WARM WATER, SUN, OR A MICROWAVE

  • PRE-HEAT OVEN TO 170° C
  • REMOVE PLASTIC COVER AND LEAFLET
  • REMOVE CLINGWRAP AROUND CHICKEN
  • DO NOT REMOVE THE STRING AROUND CHICKEN (ONLY REMOVE ONCE CHICKEN IS COOKED)
  • RUB VEGETABLE OIL OVER WHOLE CHICKEN (ALL SIDES) ON A CUTTING BOARD
  • SPICE WITH SALT, PEPPER TO TASTE & EXTRA ROSEMARY/THYME ALWAYS WELCOME
  • PLACE CHICKEN BACK INTO THE FOIL CONTAINER PROVIDED
  • COOK IN OVEN FOR 40-60 MIN UNTIL BROWN
  • IF YOU HAVE A THERMOMETER, CHECK INTERNAL TEMPERATURE. WHEN READY, THE INTERNAL TEMPERATURE SHOULD BE 75°C
  • REMOVE FROM OVEN AND REST FOR 10 MIN BEFORE SLICING
  • REMOVE STRING WITH SCISSORS
  • PLACE CHICKEN ON CUTTING BOARD AND SLICE WITH A SHARP KNIFE, USING A TONG (2-3 CM THICK SLICES)
  • POUR SOME OF THE JUICES LEFT IN THE FOIL CONTAINER OVER SLICES