Morrisons Cooked Chickens

chedder789

ManOnTheMoon wrote: »

Got one Saturday and it tasted alright. £2 can't complain and even got to choose which one I thought was the best. How shallow am I :rotfl:

chedder - what was the Lidl Free Range one like, tastewise?

Sorry for not replying, I have been on holiday! :j

Anyway they were very tasty, I roasted it.

spaceman5

zenseeker wrote: »

I used to work on the oven fresh department in Morrison's, Clevedon, and things that I witnessed have put me off their 'fresh' chickens for life!

One time I was asked to borrow some garlic seasoning from the butcher and coat some chickens and pieces before putting them in the oven...the reason being that they had gone a couple of days past their use by date and where beginning to smell! The cooking of out of date meat is common.

The chicken prep area was often left uncleaned, even over night, with chicken pieces and blood left rotting on the table...the same table where further chickens would later be prepped...chicken parts also ound their way onto the floor and left, leading to a infestation of mice.

Staff are supposed to use a thermometre to check that the chickens are cooked through, but all too often they don't bother and end up putting under cooked chicken out for sale. When they do check, they often don't clean the probe afterwards. On several occasions there were cases of food poisoning linked to our store, we only got away with it through lack of proof in each case.

As a previous poster said, Extra Tasty actually means soaking in salt water...that's it.

I ended up quitting because I didn't agree with the practises going on.

yours must be store specific, cause that certainly dont happen in our store, and we are not a million miles away from there, was you still there when jason williams arrived?

jonty03

zenseeker wrote: »

I used to work on the oven fresh department in Morrison's, Clevedon, and things that I witnessed have put me off their 'fresh' chickens for life!

One time I was asked to borrow some garlic seasoning from the butcher and coat some chickens and pieces before putting them in the oven...the reason being that they had gone a couple of days past their use by date and where beginning to smell! The cooking of out of date meat is common.

The chicken prep area was often left uncleaned, even over night, with chicken pieces and blood left rotting on the table...the same table where further chickens would later be prepped...chicken parts also ound their way onto the floor and left, leading to a infestation of mice.

Staff are supposed to use a thermometre to check that the chickens are cooked through, but all too often they don't bother and end up putting under cooked chicken out for sale. When they do check, they often don't clean the probe afterwards. On several occasions there were cases of food poisoning linked to our store, we only got away with it through lack of proof in each case.

As a previous poster said, Extra Tasty actually means soaking in salt water...that's it.

I ended up quitting because I didn't agree with the practises going on.

That is outragous! I believe they have a whistle blowing facility there - if you didn't agree with the practices and didn't feel you could improve them, why not report them?

clevedon_noggin

:rotfl:this is complete bo***ks and if this did happen is real life not fantasy the store would be breaking the law. oh and one other thing the butchers dont even use garlic seasoning so dont quiet know where u got that one from

zenseeker wrote: »

I used to work on the oven fresh department in Morrison's, Clevedon, and things that I witnessed have put me off their 'fresh' chickens for life!

One time I was asked to borrow some garlic seasoning from the butcher and coat some chickens and pieces before putting them in the oven...the reason being that they had gone a couple of days past their use by date and where beginning to smell! The cooking of out of date meat is common.

The chicken prep area was often left uncleaned, even over night, with chicken pieces and blood left rotting on the table...the same table where further chickens would later be prepped...chicken parts also ound their way onto the floor and left, leading to a infestation of mice.

Staff are supposed to use a thermometre to check that the chickens are cooked through, but all too often they don't bother and end up putting under cooked chicken out for sale. When they do check, they often don't clean the probe afterwards. On several occasions there were cases of food poisoning linked to our store, we only got away with it through lack of proof in each case.

As a previous poster said, Extra Tasty actually means soaking in salt water...that's it.

I ended up quitting because I didn't agree with the practises going on.