Chicken Breast Confit (Canned)
Confit is the method of cooking meat slowly in its own fat at a low temperature. Unlike fast cooking at high heat, the muscle fibres do not tighten; the meat softens without losing its juices. Mortella Chicken Breast Confit is prepared this way and then canned.
What separates it from the rest of the range is that it is a whole piece. What comes out of the can is not a minced or sauced mixture but a chicken breast that can be pulled by hand or sliced. That makes it suitable where the meat is visible — salads, pasta and plated presentations.
Shelf life and storage conditions
- Shelf Life
- 24 months
- Storage Conditions
- Store at room temperature (+20 °C) in a cool, dry place. After opening, transfer the contents to a sealed container and refrigerate.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Canned as a whole piece, to be pulled or sliced for plates where the meat is seen.
- Slow-cooked in its own fat, so the fibres stay soft and moist rather than tightening.
- Two pack sizes allow a choice between portioned service and production-kitchen use.
- Stored at ambient temperature, removing the cold-chain burden of working with fresh chicken.
Where To Use It
- Caesar and chicken salads
- Over pasta and risotto
- Sandwich and wrap fillings
- Protein component in plated dishes
- Breakfast and brunch plates
- Catering and banquet menus
Nutrition Information (per 100 g)
- Energy: 753 kJ / 180 kcal
- Fat: 12 g (of which saturates 3,1 g)
- Carbohydrate: 1 g (of which sugars 0 g)
- Protein: 17 g
- Salt: 1 g
Wholesale Ordering & Storage
The choice between the two sizes follows the use: 320 g for portioned service, 800 g for production kitchens. The case holds 24 units and orders run in case multiples. Store at room temperature (+20 °C) in a cool, dry place. After opening, transfer the contents to a sealed container and refrigerate. Shelf life: 24 months.
Frequently Asked Questions
What is the difference between confit and poached chicken?
In poaching the meat cooks in water and some of its flavour passes into the liquid. In confit the meat cooks in its own fat; the flavour stays in the meat and the texture is softer.
Should I choose 320 g or 800 g?
For portioned service, 320 g makes it easier to control how much is opened. If you open more than one can a day, 800 g is more efficient per kilo.
What should be done with the fat?
The fat in the can is cooking fat and carries flavour. It can be drained off, or used in a dressing or for sautéing.
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