Frequently Asked Questions
The freezer stops the growth of microorganisms that lead to the product going bad. We recommend that the fresh products be consumed fresh. However, if we wish to store them in the freezer, you may do so up to 30 days, provided you take care of the following:
- Freeze as close to the date of production as possible. A product placed in the freezer 1 day before its expiry date could be altered if you thaw it after 1 month.
- Follow a smooth process of thawing. Place the product in the refrigerator one day before you consume it. In this way, the product shall not be “bruised” and the taste shall be the best possible one.
- If 30 days have elapsed since the date of production, when thawing, check the smell of the product. In the event it smells badly, do not consume it!
The chicken has a neutral smell when it is adequate for consumption. On the contrary, when it starts to go bad, the chicken gives off an unpleasant odor as a warning sign.
The chicken remains a live organism even after being slaughtered. The levels of microbial flora in the meat grow and lead, progressively, to its alteration. The life span mentioned on each product is based on experiments and statistical algorithms admitting as their fundamental assumption that the product is conserved in the prescribed conditions. To ensure the determined life span of the chicken, a prerequisite is to refrigerate it in 0-4οC. In the event that said temperature is exceeded, microorganisms grow faster and, as a result, the products is also altering faster.
There is no desired cooking time for the chicken as for other kinds of meat. The proper cooking is when the temperature reaches 75oC. If you do not have a kitchen thermometer, you can follow the above rule. In any other case, just check the color and bake until the meat gets a uniform white color under the skin.
Salmonella is a bacterial pathogen affecting chicken. Organized poultry units aim at supplying poultry free from this pathogen through prevention processes and frequent checks.
Aggelakis chicken are salmonella free thanks to the production processes implemented and the quality standards observed.
No, Salmonella is developed due to high temperature, as all microorganisms and bacteria, provided it is there. If it is not there, it is not developed!
The chicken is a favorite product for the young and for the elderly because it is cooked in many different ways. Visit our website to see our recipes and get some tested ideas; if the products you are interested in are the ready to cook ones, visit the page of the specific product to get the cooking instructions.
The chicken is omnivorous by nature. By feeding it with 100% natural feed, we ensure a balanced diet for the chicken and a great taste for its meat where there is no unpleasant smell such as the characteristic “chicken scent” we all know and which is mainly due to animal fats.
There is a big variety of chicken products on the super market shelves produced by different companies. Each company follows its own pricing policy. Be very careful about the base measuring unit. There are fixed weight products and their price is mentioned on the packaging. At first glance they look cheaper, however, if we check the price per kg, they are usually more expensive.
When you buy non packaged products, beware of the discreet label with the name of the producer, and the oval seal with the approval code number of the slaughter house. On the back side of the white plastic little card pinned on the product you shall see numbers (1-31) corresponding to dates. The indentation is the reference point for the expiry date of the product.