Total recall for Kronfågel chicken

Swedish poultry company Kronfågel announced on Friday it was recalling all of its frozen chicken products following four new reports of glass in Kronfågel frozen chicken packages.

Total recall for Kronfågel chicken

The new reports come from frozen products other than those recalled on Tuesday, according to the company.

As a result, Kronfågel has now decided to recall all frozen chicken products sold under the Kronfågel label, the company said in a statement.

The new glass finds came in Tvååker on Sweden’s west coast, Sjöbo in the south, Boden in the north, and Skoghall in central Sweden.

Two of the reports involved frozen whole chickens, while the other glass bits were found in packages of frozen drumsticks.

The company has yet to determine whether the glass found its way into Kronfågel products during production or by mistake in stores or the homes of consumers.

Thus, the company has decided to recall its entire line of frozen chicken products.

“We are extremely concerned that someone may be injured. What has happened is very unfortunate of our consumers and our customers, Kronfågel employees, our suppliers, and the entire industry,” said Lantmännen Kronfågel CEO Jan Henriksen in a statement.

He added that the company is devoting all of its resources to determining what happened.

“With our forceful recall, we now have time to get to the bottom of the problem without worrying about there being glass in more frozen chicken,” said Henriksen.

The complaints will be investigated by local police in each area, although it’s possible that each case will later be examined by each and every local police department.

“At this point, we aren’t investigating the new cases,” said Sörmland police spokesperson Lars Franzell to the TT news agency.

He added that police still do not know how the pieces of glass got into the chicken packages.

“We don’t have any concrete suspicions directed at any particular person,” he said.

Police haven’t ruled out that the people behind the new cases were inspired by the earlier reports and that it’s possible that none of the cases are connected.

So far, 12 people from different areas around the country have found glass in chicken from Kronfågel.

Sweden’s security police, Säpo, have yet to be been called into the investigation, although the possibility has been discussed among the Sörmland police.

“If we are asked to assist the Sörmland police who are now investigating the discovery of glass, we’ll make a decision,” said Säpo’s Anders Tagesson to TT.

When food companies suffer from suspected sabotage which threatens many people, it is considered a national security threat and Säpo is often called in to assist.

Other chicken producers are also concerned about how glass found in chicken products many affect consumers.

Jimmy Samuelsson, head of Guldfågel AB, doesn’t think that whoever is behind the suspected sabotage is out to damage Sweden’s poultry industry.

“It’s probably sabotage, but I don’t think it’s directed at a single company or the whole industry,” he said.

Below is a list of the Kronfågel products which have been recalled:

Kronkyckling fryst

Partyvingar (1,500 g)

Kyckling innerfilé (700 g)

Kycklingfilé, 1 kg and 2 kg

Chicky Pack, kycklingfilé

Kyckling lårfilé






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The three tasty treats that make spring in Sweden a forager’s dream

Although parts of Sweden are still under snow at this time of year, spring is in full swing here in Skåne in the south of Sweden. Here are The Local's top tips for what you can forage in the great outdoors this season.

The three tasty treats that make spring in Sweden a forager's dream

You might already have your go-to svampställe where you forage mushrooms in autumn, but mushrooms aren’t the only thing you can forage in Sweden. The season for fruits and berries hasn’t quite started yet, but there is a wide range of produce on offer if you know where to look.

Obviously, all of these plants grow in the wild, meaning it’s a good idea to wash them thoroughly before you use them. You should also be respectful of nature and of other would-be foragers when you’re out foraging, and make sure not to take more than your fair share to ensure there’s enough for everyone.

As with all foraged foods, only pick and eat what you know. The plants in this guide do not look similar to any poisonous plants, but it’s always better to be safe than sorry – or ask someone who knows for help.

Additionally, avoid foraging plants close to the roadside or in other areas which could be more polluted. If you haven’t tried any of these plants before, start in small doses to make sure you don’t react negatively to them.

Wild garlic plants in a park in Alnarpsparken, Skåne. Photo: Johan Nilsson/TT

Wild garlic

These pungent green leaves are just starting to pop up in shady wooded areas, and may even hang around as late as June in some areas. Wild garlic or ramsons, known as ramslök in Swedish, smell strongly of garlic and have wide, flat, pointed leaves which grow low to the ground.

The whole plant is edible: leaves, flowers and the bulbs underground – although try not to harvest too many bulbs or the plants won’t grow back next year.

The leaves have a very strong garlic taste which gets weaker once cooked. Common recipes for wild garlic include pesto and herb butter or herbed oil, but it can generally be used instead of traditional garlic in most recipes. If you’re cooking wild garlic, add it to the dish at the last possible moment so it still retains some flavour.

You can also preserve the flower buds and seed capsules as wild garlic capers, known as ramslökskapris in Swedish, which will then keep for up to a year.

Stinging nettles. Wear gloves when harvesting these to protect yourself from their needles. Photo: Johan Nilsson/TT

Stinging nettles

Brännässlor or stinging nettles need to be cooked before eating to remove their sting, although blanching them for a couple of seconds in boiling water should do the trick. For the same reason, make sure you wear good gardening gloves when you pick them so you don’t get stung.

Nettles often grow in the same conditions as wild garlic – shady woodlands, and are often regarded as weeds.

The younger leaves are best – they can get stringy and tough as they get older.

A very traditional use for brännässlor in Sweden is nässelsoppa, a bright green soup made from blanched nettles, often topped with a boiled or poached egg.

Some Swedes may also remember eating stuvade nässlor with salmon around Easter, where the nettles are cooked with cream, butter and milk. If you can’t get hold of nettles, they can be replaced with spinach for a similar result.

You can also dry nettles and use them to make tea, or use blanched nettles to make nettle pesto.

Kirskål or ground elder, another popular foraged green for this time of year.
Photo: Jessica Gow/TT

Ground elder

Ground elder is known as kirskål in Swedish, and can be used much in the same way as spinach. It also grows in shady areas, and is an invasive species, meaning that you shouldn’t be too worried about foraging too much of it (you might even find some in your garden!).

It is quite common in parks and old gardens, but can also be found in wooded areas. The stems and older leaves can be bitter, so try to focus on foraging the tender, younger leaves.

Ground elder has been cultivated in Sweden since at least 500BC, and has been historically used as a medicinal herb and as a vegetable. This is one of the reasons it can be found in old gardens near Swedish castles or country homes, as it was grown for use in cooking.

Kirskål is available from March to September, although it is best eaten earlier in the season.

As mentioned, ground elder can replace spinach in many recipes – you could also use it for pesto, in a quiche or salad, or to make ground elder soup.