|Quantity Per serving||%DI Per Serving*||Quantity Per 100g|
|Fat, Total (g)||22.8||32.6%||15.2|
|- saturated (g)||6.5||26.9%||4.3|
|- trans (g)||LESS THAN 1.0||0.0|
|- polyunsaturated (g)||LESS THAN 1.0||0.0|
|- monounsaturated (g)||8.9||5.9|
|Carbohydrates (g)||2.0||0.5%||LESS THAN 1.0|
|- Sugar (g)||2.0||1.7%||LESS THAN 1.0|
The following is a guide only.Appliance temperatures may vary. You may need to adjust cooking times accordingly.Please ensure all poutry is fully cooked before eating.We suggest using a meat thermometer.Chicken should be fully cooked when pierced and juices run clear, and when the internal temperature reaches 82 ºC. Please ensure the thermometer is placed in the deepest part of the Chicken.
Freeze: Keep refrigerated at or below 4ºC. This product can be frozen on day of purchase. If frozen, keep frozen at or below minus 18ºC
Thaw: Thaw in refrigerator until fully thawed:Approximately 18 hours per kg.Once thawed do not refreeze.
Conventional Oven: REMOVE OUTER BAG.Preheat oven to 190ºC. Place chicken on a baking tray and cook for approximately 20-25 minutes per 500g.Remove chicken from oven and allow 10 minutes to rest before carving.
Fan Forced Oven: REMOVE OUTER BAG.Preheat oven to 180ºC. Place chicken on a baking tray and cook for approximately 20-25 minutes per 500g.Remove chicken from oven and allow 10 minutes to rest before carving.
Microwave Oven: REMOVE OUTER BAG.Place fresh Chicken in a microwave-safe dish and cook on medium-high for approximately 25 minutes per kg.Remove chicken from oven and allow 10 minutes to rest before carving. (Guide only for 850 watt microwave. Refer to manufacturers instruction manual.)