Innovative Ingham’s Boneless Butterfly Chicken saves on labour and costs without compromising on quality

In today’s increasingly competitive foodservice market, labour costs are on the rise and many commercial kitchens are operating in a relatively smaller space. This means today’s chefs are often time-poor and don’t have the numbers of skilled staff that they used to – hence the growing market demand for readymade convenience products that save time and labour while delivering the presentation and taste that consumers expect.

The more innovative foodservice suppliers have stepped up to the plate and are now focusing on delivering convenience products which offer solutions that can help build a meal – shortcuts which free chefs up to focus on those tasks which are more important and take up the most time.

Many of these convenience solutions give chefs the option to add their own ingredients and flavours so they can make up their own distinctive signature dishes. It’s about giving chefs the freedom to use their inspiration to create the finished meal that their customers want with no compromise on quality.

Ingham’s Boneless Butterfly Chicken is a perfect example. Designed to offer convenience without compromise, it’s a whole chicken which has been fully deboned and is available in two flavour variants – Plain Marinated (so chefs can add their own signature flavour as desired) or Spicy Peri Peri (which can be simply cooked and served).

Not only does Ingham’s Boneless Butterfly Chicken remove the labour, time and cost associated with deboning a whole chicken, it also eliminates the risks associated with manual deboning, in which bones can be left in the chicken by mistake.

Perfect for pubs, clubs, bistros, restaurants, cafes and caterers, Ingham’s Boneless Butterfly Chicken can be used as an ingredient in salads and pastas, as a burger filling or pizza topping, and as a centre of plate meal solution such as in sharing platters or to create seasonal rolled roasts.

The convenience aspect extends also to the packaging – it comes individually vacuum sealed so the chef only needs to thaw and cook as much as required, thereby minimising wastage. Simply cook (either from thawed or from frozen) in the pouch, via steam oven or sous vide, then finish off on the grill as required for service.

Available in 10 units per carton, Ingham’s Boneless Butterfly Chicken is a terrific innovative menu option which cuts down the chef’s prep time without compromising on quality, presenting as if fresh-cooked whenever you need it.

For more information on the extensive Ingham’s foodservice range visit https://inghams.com.au/foodservice/