Method for preparing and packaging roast chicken for subsequent distribution, which uses fresh chicken raw material from a slaughterhouse, properly cleaned and at a suitable temperature, characterised by the fact that it comprises the following stages:A. Injection of a basic brine in the chicken raw material.B. Marinade of the chicken raw material.C. Oven-cooking or roasting the raw material.D. Chilling.E. Packaging the chicken raw material in a container.F. Pasteurization of the chicken raw material.G. Weighing and labelling of the container.H. Chilling at a suitable temperature.I. Packaging of the container of chicken raw material.J. Storage at a suitable temperature.
