Instagram Facebook-f

Category: Articles

Categories
Articles

A European and sustainable Winter holidays

German Christmas Goose

Goose can be the king of the Christmas table in Germany, specially with a recipe as comforting and delicious as this one.

Roast Goose Recipe for German Christmas (Weihnachtsgans)

Ingredients:

For the Goose:

– 1 (approximately 2 kg) goose

– 15 ml salt, plus extra for seasoning

– A pinch of pepper

– 10 g dried thyme

– 2 medium apples, cored and quartered

– 1 small onion, cut lengthwise into 1 cm strips

 

For the Gravy:

– 30 ml pan drippings

– 30 g all-purpose flour

– 400 ml chicken broth

– Salt (optional)

– Freshly ground black pepper (optional)

– 5 g dried thyme (optional)

 

For Serving:

– Canned peach halves

– Currant jelly (or cranberry sauce as a substitute)

– Buttered Brussels sprouts

– Potato croquettes (or mashed potatoes)

– Cooked apples and onion

Instructions:

  1. Preheat the oven to 180°C.
  2. Wash and dry the goose thoroughly. Season the cavity with a pinch of salt, pepper, and dried thyme, then fill it with apple quarters and onion strips. If there is leftover filling, you can cook it alongside the goose in a small, buttered dish.
  3. Mix 15 ml of salt with 240 ml of water and pour it into the bottom of the roasting pan. Place a roasting rack on top. Pierce the goose skin in several places to allow fat to drip out during cooking.
  4. Place the goose, breast-side down, on the roasting rack and roast in the oven for 50 minutes. Baste the goose with the salt water mixture several times during this period, adding more water to the drip pan if needed. After 50 minutes, turn the goose over onto its back and continue cooking, basting as needed, for an additional 50 minutes.
  5. Allow the goose to rest for 5 minutes while preparing the gravy.
  6. For the gravy, mix 30 ml of pan drippings with 30 g of flour in a small saucepan and cook for 1 minute. Gradually add the chicken broth, stirring well after each addition. Season with salt, pepper, and thyme (if using), to taste. Keep the gravy warm.
  7. Serve the roasted goose with the prepared gravy, accompanied by canned peach halves decorated with currant jelly (or cranberry sauce), buttered Brussels sprouts, potato croquettes (or mashed potatoes), and the cooked apples and onions. Enjoy your festive German Christmas meal!

France: Roasted French-Style Turkey with Glazed Chestnuts and Buttery Mushrooms

In France, the Christmas table is adorned with elegance, and a classic Roasted French-Style Turkey with Glazed Chestnuts and Buttery Mushrooms takes center stage.

Ingredients:

  • 1 turkey (4-5 kgs)
  • 2 lemons, halved
  • 120 g butter, softened
  • 3 cloves garlic, chopped
  • Salt and black pepper
  • 5 gr ground nutmeg
  • 240 ml white wine
  • 60ml vegetable oil
  • 900g cooked and peeled chestnuts
  • 480ml milk, plus more as needed
  • 2-3 gr pan drippings
  • 680g mix mushrooms, chopped
  • 2 shallots, finely chopped
  • 30g parsley, chopped
  • 240 ml full-bodied red wine
  • 480 ml turkey (or chicken) stock
  • 120 ml crème fraîche

Instructions:

  1. Preheat the oven to 180°C.
  2. Prepare the turkey by wiping it inside and out with paper towels. Rub the skin thoroughly with cut lemons. For the marinade, whisk together garlic, salt, pepper, nutmeg, wine, and oil. Rub some of the marinade over the turkey, reserving the rest.
  3. Truss the bird, cover, and let it stand at room temperature for 30 minutes. Heat the oven to 350°F (180°C).
  4. Place the turkey in a roasting pan, spread with butter, and pour over the remaining marinade. Roast until the breast is brown (25-30 minutes). Baste with pan juices, cover loosely with foil, and continue roasting for about 2 hours or until done.
  5. Peel chestnuts and simmer in milk until almost tender. Drain, coat with drippings, salt, and pepper, then roast until glazed and tender. Set aside.
  6. Clean and cut mushrooms; sauté with butter, salt, and pepper until juices run. Cream the remaining butter with shallots, garlic, parsley, salt, and pepper. Set aside. Both mushrooms and butter can be prepared ahead.
  7. For the gravy, pour off fat from the roasting pan, leaving pan juices. Add wine, simmer until reduced, then add broth and simmer until reduced by half. Strain, whisk in crème fraîche, and bring to a boil. Adjust seasoning.
  8. Reheat chestnuts and mushrooms. Stir shallot butter into mushrooms, adjust seasoning, and serve in a warmed dish. Reheat gravy, spoon some over the turkey, and serve the rest separately.

Spain: Stuffed Capon with Plums and Almond

In Spain, the Stuffed Capon with Plums and Almond graces the festive table. Spain’s Christmas traditions are deeply rooted in family gatherings, and this dish reflects the warmth and richness of Spanish culture.

Ingredients:

For the Capon:

– 1 whole capon (approximately 4 kg)

– Salt

– Black pepper

-2 tablespoons olive oil

For the Stuffing:

– 150g dried plums, pitted and chopped

– 100g almonds, chopped

– 1 cup breadcrumbs

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 tablespoons fresh parsley, chopped

– 2 tablespoons olive oil

– Salt and pepper (

For Roasting:

– 1 lemon, halved

– 2 sprigs of rosemary

– 2 tablespoons butter, melted

Instructions:

  1. Prepare the Capon: Preheat the oven to 180°C and rinse the capon under cold water and pat it dry with paper towels. Then, season the capon both inside and out with salt and pepper.
  2. Prepare the Stuffing: In a large bowl, combine chopped plums, almonds, breadcrumbs, onion, garlic, and parsley. Drizzle olive oil over the mixture and season with salt and pepper. Mix until well combined.
  3. Stuff the Capon: Stuff the capon cavity with the prepared stuffing mixture. Use a kitchen twine to secure the capon legs and keep the stuffing in place.
  4. Roasting: Place the stuffed capon in a roasting pan and squeeze the juice from the lemon halves over it, to later place the lemon halves in the cavity. Then, add rosemary sprigs to the roasting pan and brush the capon with melted butter.
  5. Roast the Capon: Roast in the preheated oven for approximately 20 minutes per 500g of capon weight. Baste the capon with pan juices every 30 minutes. Ensure the capon reaches an internal temperature of 75°C in the thickest part of the thigh.
  6. Rest and Serve: Once cooked, remove the capon from the oven and let it rest for 15-20 minutes before carving. Serve the stuffed capon with plums and almonds on a platter, garnished with additional fresh herbs if desired.
  7. Optional Gravy: Use the pan drippings to prepare a delicious gravy by adding some chicken broth, thickening with a bit of flour, and seasoning to taste.

Serve and enjoy with your family and beloved ones!

Categories
Articles

The dynamic workforce of the European poultry sector: professionals who balance between tradition and innovation

The European poultry sector has a significant impact on rural areas by providing and supporting labour. European poultry farms and processing plants are often located in these regions, and provide employment opportunities for the local population. The economic boost from the sector extends beyond direct employment and benefitsbusinesses such as local markets, feed suppliers, and service providers.

There has also been a welcome increase in the number of women taking on various roles in the European poultry sector. From farm management to research and development, women are contributing their skills and expertise, opening up new perspectives to the industry. Initiatives to promote gender equality and inclusion have contributed to more women choosing a career in the sector.

This article examines the different jobs in the European poultry production chain, highlighting the impact on rural areas and the changing dynamics of gender representation, distinguishing between direct and indirect jobs and how these are linked along the production chain.[1]

Direct jobs

Some of the jobs directly linked to  the poultry sector are:

  • Hatchery Workers: At the beginning of the production chain, hatchery technicians play a vital role in ensuring the health and quality of chicks. Their tasks include monitoring the temperature and humidity levels, managing incubation processes, and overseeing the hatching of eggs.
  • Farmers: Poultry farmers oversee the day-to-day operations of poultry farms, ensuring the well-being of the birds, managing resources, and implementing biosecurity measures. Their role is crucial in maintaining optimal conditions for poultry growth.
  • Veterinarian: Veterinarians in the poultry sector are responsible for the health and well-being of the birds. They provide medical care, disease prevention strategies, and contribute to the overall biosecurity of farms.
BP 23
BP 23 (1)
  • Quality Control Inspector: Quality control inspectors play a vital role in maintaining the high standards of poultry products. Their responsibilities include monitoring production processes, conducting inspections, and ensuring compliance with food safety regulations.
  • Research Scientist: Research scientists focus on innovations in poultry genetics, nutrition, and disease resistance. Their work indirectly influences the productivity and sustainability of the entire poultry value chain.
  • Processing Plant Worker: Workers at processing plants are involved in the slaughtering, processing, and packaging of poultry products. This direct job contributes directly to the availability of poultry products on the market.

Indirect jobs

Some of the jobs that are indirectly linked to the poultry sector are:

  • Feed Production jobs: Professionals in feed production are responsible for formulating balanced and nutritious diets for animals, including poultry species. This indirect job is vital for the health and productivity and contributes indirectly to the overall success of the poultry sector.
  • Transportation crew: Workers in transportation manage the logistics of moving live poultry from farms to processing plants. This indirect function is essential to maintaining the integrity of the supply chain and ensuring timely deliveries
  • Packaging and Distribution Specialist: Specialists in packaging and distribution ensure that poultry products are packaged and delivered efficiently to retailers and consumers. This position is crucial for meeting market demands.
  • Sales Representatives and Marketing Managers: In the marketing and sales domain, representatives connect producers with distributors, retailers, and consumers. They play a pivotal role in promoting poultry products, negotiating deals, and ensuring a steady flow of goods through the supply chain.
  • Retailers: Jobs in retail involve managing the display, pricing, and sales of poultry products in supermarkets and grocery stores. Merchandisers ensure that products are attractively presented to consumers.
BP 23 (2)
BP 23 (3)

In conclusion, the European poultry sector’s production chain involves a myriad of direct and indirect jobs that collectively contribute to a robust and sustainable industry. The impact extends beyond urban centers, reaching into rural areas and fostering economic development. As the sector continues to evolve, the increasing participation of women adds a valuable dimension to its workforce, ensuring a diverse and dynamic future for the European poultry sector.

Categories
Articles

Sustainability is a ‘Must Have,’ Not a ‘Should Have’

Helping the planet: Lower energy use

One major success is the significant drop in the environmental footprint of the production of poultry meat in Europe. Thanks to the improved use of feed and fast-growing poultry species, the European poultry sector has cut down on the greenhouse gasses it produces by an impressive 19% in the last 20 years. This not only helps the environment but shows that the European poultry industry has been trying to reduce its impact and works to fight climate change

Improved performance: The biologically efficient poultry

The improved performance of modern poultry is proof of biological efficiency. With a reduced feed requirement of 320 g per kilogram of live weight, and a 40 g increase in total eviscerated yield, the European poultry sector has achieved a balance between sustainability and productivity.

At the same time, this progress has led to improvements in the quality of life, health, and welfare, emphasizing the holistic approach of poultry farming.

Reduced pollution potential: A cleaner, more responsible sector

Beyond greenhouse gas reductions, advances in feed conversion ratio (FCR) have also led to a 28% reduction in nitrate and phosphate excretion, addressing concerns about pollution potential. This originates in a commitment to responsible nutrient utilization, in line with sustainable agricultural practices and environmental responsibility.

Water use: Striving for efficiency and health

In addition to sustainability efforts, water utilization has also developed positively improved water intake has not only contributed to better gut health and litter quality but has also led to a reduction in water consumption of 0.57L per 1 kg of poultry. This is an example of the industry’s commitment to efficient and sustainable water management, which is crucial in the face of increasing global water scarcity.

Progress in live weight and feed efficiency: Lower energy use

Progress has also been made in terms of energy efficiency, with advancements in live weight, shorter rearing times, and reduced feed production and transport have contributed to a remarkable 19% reduction in overall energy consumption. This is a significant step towards an energy-efficient and environmentally conscious poultry sector.

Less land use and transport: A win-win scenario

In terms of land use and transport, improvements in FCR have resulted in 2.5 kg of poultry requiring 0.8kg less feed. This means that 42% less agricultural land is needed for poultry feed production.

Additionally, there has been an 18.3% decrease in road trips for delivering raw materials and feed for poultry, showcasing a commitment to reducing the environmental footprint associated with transport.

In conclusion, the European Poultry sector has demonstrated that sustainability is not just a desirable feature but an integral component of successful poultry farming that continues to improve with time and effort.

The efforts made over the past two decades prove the industry’s commitment to environmental responsibility, efficient resource utilization, and the overall well-being of the poultry population.

As the sector continues to evolve, these achievements serve as a foundation for future innovations and reinforce the idea that sustainability is a “must” not just a “should have.”

BP 22 (2)
  • [1] Source: DELIVERING IMPROVED PRODUCTIVITY AND SUSTAINABILITY for the broiler industry over the past 20 years” by AVIAGEN, March 2023.
Categories
Articles

Spotlight on sustainability measures in the European Poultry sector

All the photos by Javier Bernal Revert

On Wednesday 29th November, AVEC hosted an event in Brussels which brought together key stakeholders to discuss sustainability in the European poultry sector. The event “Sustainability in practice: Spotlight on European Poultry” has been organised within the SUST EU Poultry Project and aimed to highlight the concrete sustainability measures companies have taken and facilitate a panel discussion with representatives from the European Parliament, the European Commission and the sector itself at a crucial time ahead of the European elections in 2024.

More than 90 people joined the event to learn about how we must prepare for the future with a growing population and an urgent need to preserve our planet for future generations.

The event showcased concrete examples of how European poultry companies have implemented sustainability measures with solar power, new transportation vehicles and recycled waste to ensure significant energy and water savings whilst reducing the environmental footprint.

Spotlight on best practices

Download the presentation by Helen Niemann & Michael Hoffschroer — Rothkötter Group, (Germany) here

Download the presentation by Christian Bagourd — LDC Groupe (France) here

Download the presentation by Jaume Coma — Grupo Vall Companys (Spain), here

The presentations were followed by a roundtable with MEP Martin Hlaváček from the European Parliament, Ricard Ramon i Sumoy, Deputy Head of Unit – Policy Perspective, DG AGRI, European Commission, Nan-Dirk Mulder, Senior Global Specialist Animal Protein from Rabobank and Saulius Petkevicius, Chair of the Sustainability Working Group at AVEC. The panel discussed how to ensure affordable European Poultry meat, food security, profitability and explored the main challenges and opportunities for continuous ‎improvement of the sustainability of the ‎European poultry meat sector.‎

Birthe Steenberg, Secretary General of AVEC, concluded the event stating: “Our sector is urgently calling for more dialogue about European Poultry! We ask national and European policy-makers to ask, listen and engage with us to ensure a balanced and fact-based discussion when legislation is made”.

If the European poultry sector continues producing sustainable food that is good for both the citizens and ‎planet, change must be on fair terms for farmers and consumers. ‎

Categories
Articles

The role of packaging in the EU Poultry sector: way to a more sustainable packaging chain

The European Union’s regulations pertaining to packaging include all categories of packaging and packaging waste introduced to the European market. This encompasses various materials and packaging types, from all different sectors including the European poultry sector.

These regulations dictate the permissible types of packaging that can be introduced into the EU market, in addition to overseeing the management of packaging waste and implementing measures to prevent packaging waste.

1. The EU’s efforts for sustainable packaging [2]

The Commission is introducing fresh regulations for packaging across the EU to address the ever-increasing problem of waste. On average, each European generates nearly 180 kg of packaging waste annually. Without intervention, the EU is projected to witness a 19% surge in packaging waste by 2030, with plastic packaging waste escalating by an alarming 46%.

The objective of these new rules is to reverse this trend:

  • First, it aims to prevent the generation of packaging waste by reducing its quantity, limiting unnecessary packaging, and promoting reusable and refillable packaging solutions.
  • Second, it seeks to enhance high-quality recycling by ensuring that all packaging on the EU market can be economically recycled by 2030.
  • Finally, it intends to reduce the demand for primary natural resources and increase the utilization of recycled plastics in packaging through mandatory targets.

These proposals are pivotal components of the European Green Deal’s Circular Economy Action Plan and its goal to establish sustainable products as the standard.

The headline target is to decrease packaging waste by 15% per Member State per capita by 2040, compared to 2018.

2. The impact on sustainability

By 2030, the proposed measures are predicted to reduce greenhouse gas emissions from packaging to 43 million tons, compared to 66 million without these changes, equivalent to Croatia’s annual emissions. Water use will be reduced by 1.1 million m3. The economic and societal costs of environmental damage will decrease by €6.4 billion by 2030 compared to the baseline scenario.

Luckily, the production and use of biobased, biodegradable, and compostable plastics have been steadily increasing. However, certain conditions must be met to ensure that these plastics contribute positively to the environment instead of exacerbating issues such as plastic pollution, climate change, and biodiversity loss.

The proposed packaging and packaging waste regulations will be evaluated by the European Parliament and the Council through the ordinary legislative procedure.

BP 20

3. Packaging in the European Poultry sector [3]

In the present day, a significant portion of poultry meat within the EU is distributed fresh through retail channels, typically in small quantities. Given the utmost importance of maintaining the meat’s safety and quality, packaging plays a pivotal role. Currently, it is customary to package poultry meat in polystyrene or plastic materials, but the sector is evolving and progressing every day to change this trend.

According to AVEC’s Sustainability Charter, the European Poultry sector includes improving packaging in more sustainable ways in the list of priorities.

The two main actions taken would be:

  1. To gather data on the utilization of eco-friendly packaging and disseminate exemplary approaches: Our sector is acutely aware of the environmental repercussions associated with these materials, from their fossil fuel-dependent production to the plastic waste they generate. Hence, data on adoption of recyclable packaging materials by European businesses will be annually compiled, to facilitate the exchange of best practices in this domain.
  2. Promote sustainable packaging options as alternatives to plastic: It is imperative to undertake research initiatives aimed at identifying eco-friendly packaging materials. Consequently, the European poultry sector and its members will actively promote and provide backing for research projects aimed at creating substitutes for plastic and polystyrene packaging materials in the broiler industry. Additionally, the sector will champion the execution of scientific investigations into sustainable packaging materials that can ensure an equivalent level of food safety.
Categories
Articles

Choose a balanced diet, choose EU Poultry

It is very important to make conscious choices and let our body absorb the right sources for all these fundamental nutrients. European poultry, known for its high-quality and food safety standards, is an excellent option to include in a balanced diet.

Want to know why? Keep reading!

1. European origin: sustainably good for you and the planet

Consumers have been paying increasing attention to how their food is produced – a growing focus in on animal welfare and sustainable production. Tue European poultry meat sector feels well prepared to meet these expectations!

The EU has strict regulations in place throughout the entire production chain – from farm to fork – (and even earlier in the chain) to ensure the highest quality standards for its poultry products. The sector is committed to continuously improving production conditions in terms of resource conservation, feed, and animal well-being.

2. Food Safety as a priority in the EU

Food safety is of utmost importance in our diet. The EU has stringent food safety regulations and controls in place throughout the entire poultry production process. This includes monitoring feed quality, animal health, hygiene practices, and the use of antibiotics when strictly necessary.

The EU is committed to providing safe, nutritious, high quality and affordable food for its citizens – through policies like the Farm to Fork strategy, it ensures that the European poultry sector moves towards an even more healthy and sustainable EU food system

3. High Protein Ratio... but not only!

European poultry can be an excellent that helps in growing and maintaining muscle mass, as well as helping maintain normal bones, as it is a naturally high source of protein.

For instance, chicken breast is a great example: it’s a lean and affordable meat with high protein benefits: a portion of 133gr is only 140 kcal but contains 28 gr of protein.

EU poultry also contains some minerals and vitamins, making it an excellent choice for balanced dishes. It is naturally high in B group vitamins, which help the nervous system to work, as well as it reduces tiredness and fatigue. Incorporating EU poultry into your diet can help meet daily protein requirements effectively as well as help with a normal energy-yielding metabolism.

4. Consumption Values: European poultry: your smart choice

Globally, there is a growing trend among consumers to become increasingly sensitive to animal welfare, environmental and health concerns, and poultry has the least carbon footprint[3]. As the production of red meat is often more resource-intensive and leads to higher greenhouse gas emissions, consumers tent to shift towards poultry meat – considered more efficient and less resource- intensive, making it a more sustainable choice.

With its high-quality standards, food safety regulations, high protein content, and beneficial nutrient profile, EU poultry provides an excellent option if you are seeking to optimize your nutritional intake. By choosing EU poultry, you can enjoy a safe, nutritious, and delicious protein source that contributes to a balanced diet. Consumers can be confident about buying and consuming EU poultry meat: “Enjoy, it’s from Europe”[4]!

  • [1] EC Public Health
  • [2] EFSA Dietary Reference Values
  • [3] OECD-FAO Agricultural Outlook 2023-2032
  • [4] “Enjoy, it’s from Europe”! is the signature of the promotion policy adopted by the European Commission that help the sector’s professionals break into or consolidate international markets and make European consumers more aware of the efforts made by European farmers.
Categories
Articles

One Chicken, Five Recipes

How many chicken recipes have you cooked or eaten throughout your life? Probably too many to count, right?European Poultry is one of the most versatile meats in the world.

In particular, chickenmeat takes well to lots of spices and other flavours imparted in different dishes to reach perfect harmony. From sweet and sour chicken to chicken brochette, from chicken cacciatore to chicken burger, it’s impressive to see how well chicken fits within so many different cuisines, cooking methods, and other ingredients.

In today’s world, where sustainability and conscious consumption have become increasingly important, it is crucial to find innovative ways to minimize food waste. Instead of presenting you here different recipes with Europeanpoultry – we present you how to make the most of every part of the bird: one chicken, 5 recipes – let’s embrace sustainability and minimize food waste!

Recipe 1: Chicken Breast – Grilled Stuffed Chicken Breast

Chicken breast is an excellent option for any dish, as it is a lean meat, naturally high in protein and very versatile.

Ingredients:
  • 1 chicken breastSalt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons cream cheese
  • 1 tablespoon chopped fresh herbs (such as basil, thyme, or rosemary)
  • 2 sun-dried tomatoes, chopped
Instructions:

Preheat the grill to medium-high heat. (190-220º)

Season the chicken breast with salt and pepper.

In a small bowl, mix together the cream cheese, chopped herbs, and sun-dried tomatoes.

Slice a pocket into the side of the chicken breast and stuff it with the cream cheese mixture.

Brush the chicken breast with olive oil and place it on the preheated grill.

Cook for 6-8 minutes per side or until the chicken is cooked through and the juices run clear.

Remove from the grill, let it rest for a few minutes, and then slice it into portions.

Serve with your favorite side with veggies and/or rice and enjoy!

Recipe 2: Drumstick – Oven-Baked Sticky Drumstick

Give your favorite Asian styled dish a twist by using chicken drumsticks. Prepare a delicious dish that is equally original and balanced by serving it with some vegetables and/or salad.

Ingredients:
  • 2 chicken drumsticks
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon sesame seeds (optional)
  • Salt and pepper to taste
Instructions:

Preheat the oven to 200°C.

In a bowl, combine the soy sauce, honey, ketchup, minced garlic, grated ginger, salt, and pepper.

Place the chicken drumsticks in a baking dish and pour the sauce mixture over them, ensuring they are well coated.

Bake the drumsticks in the preheated oven for about 40-45 minutes or until they are cooked through, turning them once halfway through cooking.

Sprinkle with sesame seeds (optional) and serve with steamed rice or a side of your choice.

Recipe 3: Wings – Crispy Baked Chicken Wings

This recipe is perfect to share with some friends or family. If you fancy something spicier, combine the wings with a soft, yogurt dip sauce and you will love the mix!

Ingredients:
  • 4 chicken wings
  • 2 tablespoons olive oil
  • 2 tablespoons cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Your favorite dipping sauce
Instructions:

Preheat the oven to 230°C and line a baking sheet with parchment paper.

In a large bowl, combine olive oil, cornstarch, paprika, garlic powder, salt, and black pepper to create a marinade.

Add the chicken wings to the bowl and toss them in the marinade until they are well coated.

Place the wings on the prepared baking sheet and bake for about 30-35 minutes or until they are crispy and golden brown, turning them once halfway through cooking.

Remove them from the oven and let them cool for a few minutes.

Serve the wings with your favorite dipping sauce, such as mayo, aioli, barbecue sauce.

Recipe 4: Broth – Flavorful Chicken Broth

They say that a good chicken broth is good for the soul!

Don’t let anything go to waste and make the best use of the chicken bones and carcass with this recipe! Add some noodles and topics to make it acolorfuland fulfilling dish!

Ingredients:
  • Chicken bones and carcass
  • 1 onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 cloves of garlic, smashed
  • 1 bay leaf
  • 8 cups water
  • Salt and pepper to taste
Instructions:

Place the chicken bones and carcass in a large pot and cover them with water.

Add the onion, carrots, celery, garlic, bay leaf, salt, and pepper.

Bring the pot to a boil, then reduce the heat to low and let it simmer uncovered for at least 2-3 hours, occasionally skimming off any foam that forms on the surface.

After simmering, strain the broth through a fine-mesh sieve, discarding the solids.

Taste the broth and adjust the seasoning if necessary.

Let the broth cool and store it in an airtight container in the refrigerator for up to 4 days or freeze it for future use.

Use the broth as a base for soups, stews, or risottos, adding depth and flavor to your dishes.

Don’t you have time to prepare a recipe with it? Store it in the freezer for later use!

Recipe 5: Chicken skin in the airfryer

When we say no to food waste, we mean it! You can give good use to every part of the chicken, including the skin!

Prepare this delicious and original appetizer to start a meal!

Ingredients:
  • Chicken skin (from 4-6 chicken pieces)
  • Salt
  • Pepper
  • Paprika
  • Cooking spray or oil
Instructions:

Prepare the chicken skin. Make sure it is clean and pat it dry with a paper towel to remove any excess moisture.

Season the chicken skin with salt, pepper, and paprika. You can adjust the seasonings according to your taste preferences.

Lightly grease the air fryer basket with cooking spray or oil to prevent sticking.

Place the seasoned chicken skin in a single layer in the air fryer basket. You may need to do this in batches depending on the size of your air fryer.

Cook the chicken skin in the air fryer for about 10-15 minutes at 200º, or until it becomes crispy and golden brown. You may need to flip the skin halfway through the cooking time to ensure even browning.

Once the chicken skin is crispy and golden brown, remove it from the air fryer and let it cool for a few minutes.

Side it with some salad to give it a fresh and fulfilling touch!

What did we tell you? With some creativity, you can transform a single chicken into four yummy and balanced dishes, utilizing every part of the bird.

However, this article does not only aim to present you with some recipes with European poultry but offers you an opportunity to discover how to prepare some of the cuts that are not consumed in European countries (i.e., wings, thighs, feet, organs). In fact, European citizens love, buy and cook the “easiest” and most expensive cut: chicken breast, and leave the other cuts to be exported to countries in Africa and Asia often at lower prices.[1]

By utilizing every part of the chicken, not only will you be able to savor different flavors and textures, but you’ll also contribute to a more sustainable world. So, the next time you cook a chicken, get creative and explore these recipes, making the most of this versatile poultry and reducing food waste!

Categories
Articles

Dinner is ready!

First things first: what does batch cooking mean?

Batch cooking, also known as cooking in larger quantities or bulk cooking, entails preparing a greater amount of food to have portions available for future consumption.

By cooking with larger amount of ingredients, you ensure that the rest of portions can be stored in the refrigerator and, therefore, enjoyed during the week.

If your schedule is tight and you lack time to cook daily, this method allows you to benefit from nutritious and ready homemade meals when needed.

European Poultry meat could be your top ingredient for this trend! In fact, poultry, such as chicken and turkey, is a great source of protein, recommended as part of a healthy and balanced diet, alternatively with fish, eggs, and plant-based food[1]. As it is naturally high in protein, it plays a fundamental role in a balanced diet by contributing to the growth and maintenance of muscle mass, as well as to the maintenance of normal bones, which are repeatedly stressed during intense physical activity.[2]

Aside from being a natural source of protein, poultry meat also provides additional nutrients. For instance, chicken legs meat naturally brings zinc, which contributes to normal cognitive function, while chicken fillets are high in phosphorus, thus contributing to normal energy-yielding metabolism. Chicken meat is also high in vitamin B3, which contributes to normal psychological function, as well as to the reduction of tiredness and fatigue.

But here we are with a couple of batch cooking poultry ideas for you:

1. Stay light with the poultry star – Baked chicken breast:

This simple recipe involves seasoning chicken breasts with salt, pepper, and any other desired herbs or spices, and then baking them in the oven at 190° for 25-30 minutes, or until cooked through. Chicken breast is a lean protein source that can be easily incorporated into salads, sandwiches, or served alongside your favorite vegetables.

2. Spice up your day with Turkey chili:

Chili is a hearty and filling meal that can be made in large batches and enjoyed throughout the week. This turkey chili recipe involves browning ground turkey in a large pot, and then adding in diced onions, garlic, canned tomatoes, kidney beans, and chili powder. The mixture is then simmered on the stove for 30-45 minutes, or until the flavors have melded together. Serve with a side of whole grain bread or crackers for added fiber.

3. The yummiest comfort food – You can choose both chicken or turkey breast for a slow cooked curry: 

This flavorful curry recipe involves placing your chosen meat breasts, diced onions, garlic, ginger, curry paste, and canned coconut milk into a slow cooker and cooking on low for 6-8 hours, or until the poultry meat is tender and cooked through. This dish can be served over brown rice or corn for a balanced and filling meal

Finally, store your meals properly: Once your meals are cooked, divide them into portions and store them in airtight containers. You can store them in the fridge for up to 3-4 days or in the freezer for up to 3 months.

Batch cooking with poultry products can be a great way to simplify meal preparation while also making sure that no food is wasted.

The versatility of poultry products allows you to prepare a great variety of dishes to enjoy during the week. By following these tips, you can create original and yummy  meals to enjoy alone on the couch, with your friends on the terrace or with your family in the dining room!

Categories
Articles

Avian Influenza: What you need to know

But do you know what Avian Influenza reallyis? What’s its impact on the European poultry sector? Is there any risk for public health?

Keep reading to find the answer to your questions:

1. What is Avian Influenza and how does it spread among birds? [2]

Avian influenza is a viral illness primarily found in birds. Avian influenza viruses can be categorized as either high or low pathogenic, referred to as HPAI and LPAI respectively, based on their capacity to cause severe or mild illness and mortality in chickens.

Wild birds, especially those living in aquatic environments, serve as natural hosts and reservoirs for all types of avian influenza viruses. As a result, they play a significant role in the development, persistence, and transmission of these viruses.

Poultry infected with LPAI may exhibit mild symptoms or none. Conversely, infections caused by HPAI can lead to severe illness and death among poultry.

AI viruses in birds are excreted through feces and respiratory secretions. Their transmission occurs primarily through direct contact with secretions from infected birds, particularly via feces or contaminated feed and water. Due to the resilience of AI viruses, which allows them to endure extended periods under low temperatures, they can also cling to farm equipment, facilitating their rapid spread between farms.

2. What is so concerning about Avian Influenza?[3]

Avian influenza poses significant risks to various sectors, including the poultry industry, the livelihoods of farmers, international trade, and the health of wild birds. It has garnered global attention due to its devastating effects.

For instance, some of these effects would affect:

  • Farmers -they may face considerable mortality rates in their flocks, which often reach approximately 50%.
  • Poultry industry in developing countries can lead to significant job losses.
  • Labour market: in developing countries, the bird flu can lead to significant job losses in the poultry industry.
  • Public image: Affected areas may suffer a decline in travel and tourism due to damaged public opinion.
  • Healthy birds: To contain outbreaks, healthy birds are frequently slaughtered, which poses risks to animal and human welfare, leads to wastage of protein, and has economic consequences.
  • Trade: The existence of highly pathogenic avian influenza (HPAI) hampers international trade in live birds and poultry meat, resulting in severe impacts on national economies.

3. Is it safe to consume poultry products in these circumstances? [4]

Sure, there is no evidence that avian influenza can be transmitted to humans through the consumption of contaminated poultry products. [5]

Poultry and poultry products available in the EU can be consumed and prepared in the usual manner, as long as proper cooking techniques and hygienic practices are followed.

Making sure the poultry meat is enough cooked is an important advice to follow. As well as ensuring that the preparation and cooking environment are properly cleaned and disinfected.

Ensuring food safety in our products is an essential part of the European poultry sector.

4. What are the measures being taken against AI? [6]

In the European Union, poultry farmers and Member states have implemented a range of measures to prevent the spread of bird flu, including increased surveillance and monitoring, as well as strict regulations on the importation of live birds and poultry products.

Other ways to limit the escalation of bird flu is through the culling of infected birds. This can help to contain the outbreak and prevent it from spreading to other flocks. However, this method is a challenging measure, as it can have significant economic consequences for the affected farmers and industries.

Other measures to prevent the spread of bird flu include increased biosecurity measures, such as strict hygiene protocols and limiting contact between flocks. Additionally, vaccination programs can help to protect birds from infection and reduce the risk of outbreaks.

Since April 2021, the Animal Health Law on transmissible animal diseases applies in the EU. This new robust legal framework provides clear guidelines and harmonized measures for prevention and control of animal diseases that are transmissible to animals and humans. Therefore, it strengthens health and safety by updating the rules for the monitoring, containment, and elimination of avian flu. While the European Food Safety Authority (EFSA) provides scientific advice in this regard to support risk managers such as the European Commission, the European Parliament, and Member States in making informed decisions and taking necessary actions. Additionally, EFSA aids Member States in their data collection and surveillance endeavors.

5. Does AI represent a risk to people? [7]

The majority of avian influenza viruses present minimal threat to their natural hosts and do not transmit to humans.

However, in certain cases, certain variations of avian influenza viruses mightundergo mutations that enhance their ability to infect other species, includinghumans.

Individuals who come into proximity with infected birds are at risk of contracting avian influenza viruses. However, to minimize this risk, personal protective equipment (PPE) is used and direct contactwith sick or deceased birds is avoided, as well as their carcasses, excrement, and potentially contaminated surroundings.

Most instances of human infection result in mild respiratory symptoms or conjunctivitis.

Currently, affected farmers have as priority to keepas many birds safe as possible, while ensuring food safety and food security all along the production chain.

6. What’s the role of policy makers?

In short, controlling avian influenza is key to improving animal health and welfare, safeguarding livelihoods, and reducing the risks to public health. [8]

Preserving the health and well-being of our animals is a top priority for the European poultry farmers. The whole sector is entirely committed to taking the best care of the birds, investing in the most modern technology that helps monitoring their feed and weight, as well as light and temperature. However, technology is not all: it must be supported by continuous specialist staff training in order to keep up with the latest improvements and need of the sector.Veterinary Services have a key role to play in the fight against the Avian flu in the prevention, detection and control of the disease.

Categories
Articles

Renewable energies in the Sustainable European Poultry sector: much more than solar panels

Renewable energies are a crucial component of sustainable development in Europe. With the increasing commitment to sustainability and reducing carbon emissions in the European poultry sector, there is a growing interest in the use of renewable energy in all the production chains.[1]

Renewable energy has the potential to address the challenges associated with greenhouse gasses emissions and the overuse of fossil fuels, by providing a sustainable and clean source of energy, and by reducing waste and emissions.

The European Poultry has been incorporating the most common forms of renewable energies as follows:

Solar Energy

It is one of the most popular forms of renewable energy, particularly for powering ventilation and lighting systems. Solar panels can be installed on the roof of poultry houses, providing a reliable source of energy that is also cost-effective in the long run. Additionally, solar power can be used to heat water, which can then be used for cleaning and other purposes.

Bioenergy

Bioenergy can be generated from a variety of sources, including agricultural waste, animal waste, and crops grown specifically for energy production. It can be used to generate electricity, heat, and fuel, and can also be used to power vehicles and equipment. This versatile alternative source of energy has the potential to be a highly sustainable and cost-effective form of renewable energy, particularly if it is produced on-site using waste products from the farm.

Wind Energy

Wind power is another form of renewable energy that is gaining popularity in the poultry sector. Wind turbines can be installed on farms, providing a source of energy that is not dependent on weather conditions. This can be particularly beneficial in areas with high wind speeds, where wind power can be used to generate electricity for the farm and the surrounding community.

Geothermal Energy

Geothermal energy involves the use of heat from the earth’s interior to generate electricity and heat. This can be particularly beneficial for poultry farms located in areas with high geothermal activity, where the heat can be used to power heating and ventilation systems, as well as to heat water for cleaning and other purposes.

Although it can face some challenges, such as high installation and maintenance costs, renewable energies offer a significant opportunity for the poultry sector to reduce its environmental footprint while contributing to Europe’s sustainable development goals in the long-term benefit perspective.

By adopting renewable energy technologies, poultry farmers can lower their energy costs and reduce usage of fossil fuels. The adoption of renewable energies in the poultry sector is a win-win solution for both the industry and the environment, and a big part of its commitment with the environmental pillar of sustainability.

Promotion programme to inform about the Sustainable European Poultry Sector

SUST EU POULTRY is a two-year promotion campaign supported by the European Commission and launched by three national poultry associations and their European umbrella association (from Germany, France and Spain) with the main goal of raising awareness among European consumers and professionals about the sustainability of the European poultry sector and a product of great quality.

————————————————————————————————-

Additional information

PRESS CONTACT

Ana María Martín

ATLAS MARKETING STUDIO

internacional@atlasmarketingstudio.com

CONTACT AVEC

Federica Chiarella

AVEC SECRETARIAT

sust@eu-poultry.eu

 The content of the present advertising solely represents the opinion of the author and is the exclusive responsibility of the same.

The European Commission assumes no responsibility for the use that may be made of the information contained therein.

[1] Veterinaria Digital, 2020: Renewable energy at the service of the poultry industry

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them. For guidance on balanced and healthy diets, please refer to the National Food Dietary Guidelines: https://knowledge4policy.ec.europa.eu/health-promotion-knowledge-gateway/food-based-dietary-guidelines-europe-source-documents-food_en

We would love to receive your feedback about our website.
This short survey will only take a few minutes.

 

Thank you!

GO TO SURVEY

No matter which European country the poultry meat comes from, consumers can always rely on food safety, environmental protection, and animal welfare. Being a major trading partner in the global poultry meat market, the EU has proved to be a role model by having some of the highest standards in the world.