Kookaburra’s Roast cooking methods seperate us from our competition. We are unique in that we cook whole birds in our specially customised ovens. Our product range is extensive and includes flavoured meats. A full product list can be viewed on our product pages.
We are unique in that we are the only company to cook whole birds rather than portions.
We have found that cooking the whole bird ensures a better flavour and more succulent meat. The standard cooked portions offered by other companies are often denser as the fibres shrink during the cooking process, resulting in a tougher and drier meat and so a multitude of additives and flavour enhancers are added in an attempt to recapture succulence and tenderness
By cooking the whole bird, the meat is held on the skeleton and the fibres remain extended during cooking, giving a lighter, moister, and more succulent finish – just as though you had cooked it in your own oven at home.
Each cook is monitored and regularly checked to ensure that the chicken is cooking at the precise and correct temperature.
It is vital that this role is carried out thoroughly to provide a consistent and healthy product.
The roast cooking process is one of Kookaburras unique selling points.Our meat is of a higher standard because we have developed a whole bird cooking technique for which we installed a Double D oven.
We have 8 cooking vats, 3 steam ovens and 1 Double D Roasting oven which is capable of cooking 800 birds at a time. Our 2400 square ft factory can handle up to 90 tonnes per week and we are able to adjust our shift patterns to accommodate 24 hour production as and when required.
The industry standard for poultry cooking is to ensure a time of less than 4 hours from hot to chilled. The Kookaburra process exceeds this standard, from oven hot to below 5°C in just one hour, ensuring fresher and more succulent chicken for our customers.
Each cook is monitored for temperature to ensure Critical Control Points are achieved for food safety. This process is vital and is repeated several times by expert staff as well as being constantly monitored. When a cook is complete it is of the utmost importance to check that the temperature is correct. This aids food safety as well as product quality.
Once the cook is verified the meat must be cooled for the processing phase of the production cycle . We use cooling tanks to bring the cooked chickens down to a temperature able to be handled by our trained staff who will strip the meat by hand.
To finish this process the cooked chicken are removed from the Double D cooker and placed in the blast chiller to chill to < +5oC. This completes the cooking stage and allows the processing line to handle the roasted meat.