How to cook
Cooking appliances vary. These instructions are given as a guide. Please ensure that the product is piping hot throughout before serving. Ensure product is thoroughly cooked and that juices run clear and that no pink colour remains. If product is frozen, defrost thoroughly and cook as chilled.
Oven from Chilled
190°C, 375°F, Gas 5, 40 min per kilo + 30 min
Pre-heat your oven as shown. Remove all packaging. Place chicken in a roasting tin in the centre of the oven and cook for 40 minutes per kilo, plus 30 minutes, basting occasionally (refer to guidelines on front of label). Cover with foil towards end of cooking time if skin is becoming too brown. To check the chicken is fully cooked, insert a skewer into the thickest part of the thigh. If juices run clear the chicken is ready. If the juices are pink return to the oven for a further 30 minutes and test again.
Do not wash poultry before cooking. Store raw meat covered at the bottom of the fridge. Use separate kitchen utensils and surfaces for raw poultry and cooked foods or wash them thoroughly in between use. Wash hands after handling raw meat and poultry. Unwrap and dispose of packaging carefully.
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