Snack time just got even better. Globally renowned stackable snack chips brand, Pringles in partnership with one of South Africa’s leading seasoning brands, Aromat have announced their seemingly unlikely collaboration. The collaboration will see two of South Africa’s leading brands within the food industry working together to develop a unique flavour fusion.
The Pringles and Aromat “Chicken Salt Flavour” is a new crunchy creation that has taken South Africa’s love for potato chips, chicken and Aromat, to come up with a yummy, moreish fusion of flavours.
As a well-known South African household staple, Aromat has been delivering unbelievable taste with its range of seasonings for over sixty years. Says Vuyo Henda, Marketing Manager at Aromat: “Both Aromat and Pringles are iconic South African brands and are well-loved. Together we were inspired to create a new and exciting flavour that would appeal to a wide range of South African consumers.”
Pringles has redesigned ordinary snacking occasions by igniting unexpected moments of fun with its iconic can and chip shape, always creating new taste experiences to excite and delight our fans. This new creation in collaboration with Aromat will be no different. Says Nikki Tan, Brand Manager at Pringles: “Pringles is known for pushing the limits of flavour innovation and has been delivering epic flavour mash-ups by partnering with iconic brands globally. It is for this reason that we are excited to be partnering with a brand that is iconic within the South African market. We hope to surprise our consumers by bringing their two favourite brands together to create a flavour fusion that’s innovative and delicious.”
When asked if more collaborative efforts from these two brands should be expected in the future, Aromat Marketing Manager Vuyo Henda said: “Absolutely! The “Chicken Salt Flavour” is just a start of what could potentially be a long-term collaboration of new and exciting flavour innovations for both snacks and seasoning categories.”
Through this new flavour innovation, Pringles strives to push the limits and surprise their consumers’ taste buds. The Pringles and Aromat Chicken Salt flavour will be available in stores nationwide from October 2019.
Sweet mother of Jemimah! Is there anything more amazing than chicken? I could eat chicken everyday. Not only is it cheaper than red meat, it’s also very versatile. Chicken can be poached, stuffed, grilled, curried, stewed, pulled, fried and with so many different flavour combinations.
As someone who’s passionate about food, a lot of people tend to think I have all the answers that are food related. I don’t, but when it comes to chicken, I am very knowledgeable in the topic because of my undying love for it. I get asked “Why is my full chicken always bland?” or “Why is my chicken always dry?” Well, I’m here to help.
I’ll talk about the important things to take into consideration when cooking the problematic parts, which is usually chicken breasts and full chickens.
Let’s talk about chicken baby…
- SEASONING…PLEASE! – How much seasoning you ask? All the seasoning please. I kid, season your chicken generously. When seasoning a full chicken, please don’t neglect the cavity of the chicken, its very important. As the chicken is cooking, the inside steams and the seasoning in the cavity perfumes the chicken. Also season under the skin of the chicken, reach in there and rub that seasoning all over that breast. This leads me to my next point.
- SKIN & BONES – Before you tell me about how unhealthy chicken skin is, you don’t have to eat it, you can just peel it off and pass it on to me. Chicken skin keeps the bird moist and if you want flavour, keep it on the bone too. If you’re cooking chicken breasts especially, and you choose to cook them without the skin and bones, it makes keeping them moist that much harder. I’d recommend constant basting of the chicken breast as it cooks to ensure it is moist. Resting the chicken breast covered in foil also ensures moistness and also note that while the chicken is resting it still continues to cook.
- STUFFING – If you’re making a whole chicken roast, I’d strongly recommend stuffing it. Stuffing chicken not only helps season it , but retains moisture by locking it in. You can stuff it with vegetables and herbs but the basis of a good stuffing starts with bread. Cook your stuffing separately before putting it into the cavity of the chicken that’s also been seasoned.
- AROMATICS – If you don’t have the time to marinade your chicken well in advance, I’d recommend going for flavours that are aromatic so they can perfume the chicken as it cooks, this helps add flavour to the chicken. Things like garlic, ginger, rosemary and citrus are all great for perfuming chicken.
- BRINING – Brining is the process of soaking or preserving something in salty water. Chicken absorbs water and salt when left to brine which results in less moisture loss when cooking thus reducing the chances of dry meat. If you have the time I’d definitely recommend brining your chicken roast the night before. An easy brining ratio to remember is 1 tablespoon of salt for every cup of water. You need enough water to cover the entire chicken and to this solution you can add spices and herbs to give the water a flavour base (although I’d recommend seasoning the chicken further before or during cooking after its been removed from the brine because a great amount of the flavour doesn’t get absorbed during brining)
- COOK TIME – How long should I cook my chicken for? When you’ve been cooking for a long time you learn to be intuitive about cooking. You can feel the meat to gauge if its been cooked, if you aren’t there yet there is a basic cooking time tip to remember;
- Whole Chicken – 60 Minutes for every 1kg which works out to 6minutes per 100 grams. So if your chicken is 1.2kg you’d cook it for 72minutes (60 + 12 minutes for the additional 200grams) and if it were 800grams you’d cook it for 48 minutes (6 minutes by 8) – It’s important to note that every oven is different so these times may vary.
- Chicken Portions– Chicken Breasts cook in 12 to 15 minutes, drumsticks and thighs 25-30 minutes. Wings take 10-15 minutes.
I hope you found these hints and tips helpful. Chicken is life and we must do right by it.