All our roquefort nuggets are prepared by our artisan butchers.
They are made from fillets of Label Rouge farmhouse chicken, minced with a knife, mixed with roquefort and covered with wholemeal breadcrumbs.
We would like to inform you that when vacuum-packed, the nuggets may lose their original shape. Do not hesitate to reshape them by hand when opening the wrapping.
In its vacuum pack, the meat can be stored 7 days in the fridge.
If the wrapping is open or pierced, the meat can be stored for a maximum of 2 to 3 days, at a temperature between 2°C to 4°C.
To extend the storage time limit, you may use the freezer.
We nevertheless recommend you consume it within 3 months.
Preferably, take the meat out of the freezer 24 hours in advance and let it slowly defrost in the fridge.
In the oven
On a baking sheet, lightly oil the nuggets and then put them in the oven at 200°C for 8 minutes.
In the frying pan
Lightly flatten the nuggets so that they are evenly cooked, count 4 to 5 minutes over high heat. Finish cooking over medium heat.
In the deep fryer
Plunge the nuggets for 4 minutes in boiling oil and turn them from time to time.
To avoid thermal shock, remember to take the meat out of the fridge at least 30 minutes before cooking.