Chinese New Year Bundle Set - French Natural Free-Range Whole Chicken + Argentinian TenderloinFrance

Image Chinese New Year Bundle Set - French Natural Free-Range Whole Chicken + Argentinian Tenderloin

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Days in fridge

Weight

  • 2.6 Kg
+ -
HK$149.23

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Minutes

de la valley OPINION

This French Natural Free-Range Whole Chicken + Argentinian Tenderloin Bundle Set makes an amazing and the best dinner for you and your family in Lunar New Year !

SHOP NOW www.delavalley.com to buy our naturally farmed superior Free Range French Chicken and the extremely tender and beefy 100% Natural Angus Certified Tenderloin.

 

Not only one of the most famous but also the tenderest beef cut: the Tenderloin coming straight from the Argentinian Pampas has been selected for you by De La Valley. Known and recognized for its legendary tenderness and leanness, our Tenderloin 100% Natural Angus Certified melts-in-your-mouth like no other beef cut. In fact, its buttery texture combined with its subtile flavor make it an elegant and delicious meat to cook either in steaks or as a roast.

Committed to the traceability of our products, De La Valley guarantees that your meat comes directly from the farms gate to your door: chilled and vacuum packed.

 

 

AOC Chicken

Free-range

Naturally raise outdoor with animal welfare

GMO Free

No added hormones

Antibiotics Free

56 days slow growing

Vegeterian Diet consist of GMO free cereal

Superior quality & exceptional taste 

 

Promotion,Chinese New Year Bundle Set - French Natural Free-Range Whole Chicken + Argentinian Tenderloin

  • Sliced from the beef Loin the Tenderloin, also call psoas major, is a long and narrow muscle coming from high up inside the loin, between the Sirloin and the Top Loin, extending from the hip bone up to the 13th rib. Considered a sedentary muscle, the Tenderloin holds its tenderness from the fact that is not much used by the animal. Two muscles are directly attached to the tenderloin and generally removed before packing: the Psoas Minor (also called the chain) and Iliacus (called the side muscle or wing muscle).

     

     

    Licence/Permit No.: 0318802204

    Endorsements/Permission:: Online Sales of Prepackaged Chilled and Frozen Meat (Chilled: Beef, Pork, Mutton Frozen: Beef, Pork, Mutton) via website www.delavalley.com

Cattle farming

>FREE RANGE FRANCE POULTRY

The Free Range France Poultry is a breed of Chicken which was produced in northwestern France. De La Valley's Chicken is a verywell known French poultry brands Learn more

Cooking expert tips

Famous for its tenderness and leanness, the Tenderloin can easily loose all its juiciness when overcooked. That is the reason why De La Valley recommends you a quick and high heat cooking, in order to nicely browned the exterior while keeping the interior juicy and tender.

Pan Cooking:

  • Step 1: Take your Tenderloin out of the fridge and let it rest for 15 to 20 minutes.
  • Step 2: Slice a steak of your wanted thickeness (usually 4 - 5 cm)
  • Step 3: Just before cooking, lightly coat your steaks with olive and, season it with salt (best is sea slat) and black pepper. Do it both sides.
  • Step 4: Lay your Tenderloin steak into the pan. Make sure your pan is really hot in order to sear your steak.
  • Step 5: Turn your steak every minute so it cooks evenly. Cooking time depends on how you want your steak (rare, medium, well-done).
  • Step 6: Take your steak off and let it rest for 3 minutes. Then ENJOY!

 

 

This tender and juicy meat will give any of your chicken recipes a traditional and tasty flavour. A roast chicken promises a good diner with family and friends.

Roasted Chicken Cooking:

Step 1:Take out your chicken from freezer at least 4 hours before cooking in order to bring it to room temperature

Step 2:Preheat oven to 350 degrees F (175 degrees C).

Step 3: Place chicken in a roasting pan, and season generously inside and out with salt and pepper. 

Step 4:Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity. 

Step 5: Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C).

Step 6:Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving. ENJOY!