Kee Song Lacto Chicken – “Bringing Food To Your Table Since 1987.”
Raised using Kee Song’s advanced farming technology, Lacto Chicken™ are reared in a temperature-controlled and hygiene environment with ample space for them to freely roam about, to the soothing strains of Mozart music. The meat contains less fat and cholesterol, and packs a greater flavour too.
Set up in 1987, Kee Song started off by selling chickens to wet market vendors. Gradually, Kee Song Lacto Chicken widened their circle of vendors to include top hotels and restaurants in Singapore.
Over the years, they started embracing innovative farming techniques, in the hope of giving their consumers greater health benefits.
In 2005, Kee Song brought Japanese lactobacillus farming technology into their rearing method for their Sakura Chickens, which have more tender and lower fat chicken meat. This method won them the Merit for Innovation Award (2009-2011) from Singapore Institute of Food Science and Technology.
Subsequently, they collaborated with a scientist to develop their own lactobacillus feed technology, which allows their chickens to grow healthily without having to inject antibiotics and artificial growth hormones.
Incorporating lactobacilli into their chickens’ diet, they rear chickens that are not just tasty and tender. They also have significantly less fat than normal chickens. Their premium CaroGold Chickens eventually got them a “Lower in Saturated Fat” healthier choice label from Singapore’s Health Promotion Board.
To give their consumers greater nourishment, they push the frontier of innovation by introducing nutrients – such as carotenoids (read the benefits of CaroGold Chickens here) and cordyceps – into their premium chickens. They even offer customised chickens where they are fed with nutrients as specified by consumers.
All their food processes are backed by ISO9001, HACCP,and Halal certifications (Awarded by Jakim, Malaysia), making Kee Song a brand that every household can rely on – as a guardian of healthy living.
How To Make: Garlic Lemon Roasted Chicken
- 1 (4- to 5-pound) chicken
- 4 Tablespoons unsalted butter
- 4 large cloves garlic, minced
- 1 lemon, halved
- 3 sprigs fresh rosemary
- Preheat the oven to 450ºF with rack in center.
- Remove the giblets from the chicken then trim the excess fat from around the chicken cavity then rinse and thoroughly dry the chicken. (The drier the chicken, the crispier the skin.) Place the chicken in a roasting pan, baking dish or cast iron skillet.
- Melt the butter with the garlic in a small saucepan over medium-low heat. Brush the melted garlic butter all over the chicken. Season the chicken liberally all over (including inside the cavity) with salt and pepper. Place the two lemon halves and the sprigs of rosemary inside the cavity.
- Tie the legs together with kitchen twine. (Keep it simple with a loop around each leg and knotted in the center.)
- Roast the chicken for about 1 hour, basting it every 15 minutes by using a spoon and tilting the pan to collect the juices then spooning them atop the chicken, until the internal temperature reaches 165ºF. (When testing the temperature with a meat thermometer, insert it into the breast but do not touch the bone for the most accurate reading.) Rotate the pan after every time you baste the chicken to guarantee even cooking.
- Remove the chicken from the oven and transfer it to a cutting board. Allow the chicken to rest for 10 minutes before slicing and serving.