In addition to Woolies’ best-selling free-range whole chickens and portions, the retailer also offers plenty of other products to crow about. The full-flavoured, fresh, free-range chicken stock, ideal for risottos and soups, is made by roasting fresh, free-range chicken bones, then simmering them with fresh herbs.
This stock is reduced to make Woolworths’ wildly popular fresh, free-range chicken gravy, which works a treat with traditional roast chicken, pies and mash, as well as the fresh, free-range stock concentrate, which can either be diluted with water to make stock, or added to soups, sauces or stews.
Lastly, the chicken mince – made from chicken breasts – is fantastic in everything from samoosa fillings to bobotie. It’s also used to make Woolworths’ moreish chicken burgers and meatballs.
CHICKEN MEATBALLS POACHED IN CHICKEN BROTH WITH STEAMED GREENS
Pour 2 cups Woolworths fresh, free-range liquid chicken stock and 2 x 160 ml tubs Woolworths fresh, free-range chicken stock concentrate into a saucepan and bring to a gentle simmer over a medium heat.
Add 600 g Woolworths’ chicken meatballs and poach for 10 minutes, or until cooked through.
In the last 2 minutes of cooking, add 150 g exotic mushrooms, 100 g baby pak choi and 80 g mangetout. Serve the meatballs in bowls with some of the broth and greens.
Garnish with chilli and coriander.