Product description
We searched the globe to find the finest free-range chicken. We found it with the Loué Farmers in France. When they say free-range, they really mean it - their chickens roam freely in open fields and enjoy a diet of locally sourced grains. All of this makes for chicken that stands apart from the rest.
NUTRITIONAL INFORMATION
| Energy: 645 kJ / 154 kcal |
| Fat: 7.5g, of which Saturates: 2.3g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 21.6g |
| Salt: 0.2g |
| Energy: 959 kJ / 231 kcal |
| Fat: 18.2g, of which Saturates: 5.5g |
| Carbohydrate: 0.4g, of which Sugars: 0.1g |
| Fibre: 0g |
| Protein: 16.4g |
| Salt: 0.7g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
Cooking Instructions:
Free-range Whole Chicken
Defrost thoroughly before cooking.
Remove the chicken from packaging, pat dry with kitchen paper and allow to come to room temperature, this is for even cooking.
Preheat the oven to 230°C / fan 210°C / gas 8, season the chicken with salt and pepper.
Place chicken in a roasting tray and cook for 15 minutes.
Reduce the oven temperature to 180°C / fan 160°C / gas 4 and cook for a further 15-18 minutes per 450g.
Once cooked rest in a warm place until ready to serve.
Stuffed Free-range Chicken Thighs
Cooking guidelines from defrosted:
Allow the mince to come to room temperature prior to cooking.
Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Remove all packaging and place onto a baking tray, lined with baking paper.
Cook in a preheated oven at 200°C / Fan 190°C / Gas 6 for:
From defrosted: 30-32 minutes
From frozen: 45-47 minutes
Remove from the oven and allow to rest for 5 minutes before serving.
Ensure the product is piping hot throughout.
Do not reheat once cooked.
All times and temperatures stated are for fan ovens; if using a conventional oven the temperature must be increased by 10-20°C.
Defrost thoroughly before cooking.
Remove the chicken from packaging, pat dry with kitchen paper and allow to come to room temperature, this is for even cooking.
Preheat the oven to 230°C / fan 210°C / gas 8, season the chicken with salt and pepper.
Place chicken in a roasting tray and cook for 15 minutes.
Reduce the oven temperature to 180°C / fan 160°C / gas 4 and cook for a further 15-18 minutes per 450g.
Once cooked rest in a warm place until ready to serve.
Stuffed Free-range Chicken Thighs
Cooking guidelines from defrosted:
Allow the mince to come to room temperature prior to cooking.
Remove all packaging.
Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Remove all packaging and place onto a baking tray, lined with baking paper.
Cook in a preheated oven at 200°C / Fan 190°C / Gas 6 for:
From defrosted: 30-32 minutes
From frozen: 45-47 minutes
Remove from the oven and allow to rest for 5 minutes before serving.
Ensure the product is piping hot throughout.
Do not reheat once cooked.
All times and temperatures stated are for fan ovens; if using a conventional oven the temperature must be increased by 10-20°C.
