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PERDUE® TENDER & TASTY™ Whole Chicken

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PERDUE® TENDER & TASTY™ Whole Chicken (78805)


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  • Serving Size 3 oz (84 g) roasted

  • Servings Per Container varied

  • Amount Per Serving (* % of Daily Value)

  • Calories 160

  • Calories from Fat 80

  • Total Fat 9g (14%)

  • Saturated Fat 4.5g (15%)

  • Trans Fat 0g

  • Cholesterol 80mg (33%)

  • Sodium 360mg (13%)

  • Total Carbohydrate 0g (%)

  • Dietary Fiber 0g (0%)

  • Sugars 0g

  • Protein 21g (40%)

  • Vitamin A 2%

  • Vitamin C 2%

  • Calcium 2%

  • Iron 4%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.

  • Serving Size

  • Servings Per Container

  • Amount Per Serving (* % of Daily Value)

  • Calories

  • Calories from Fat

  • Total Fat g (%)

  • Saturated Fat g (%)

  • Trans Fat g

  • Cholesterol mg (%)

  • Sodium mg (%)

  • Total Carbohydrate g (%)

  • Dietary Fiber g (%)

  • Sugars g

  • Protein g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.

Ingredients

Enhanced with up to 12% seasoned broth. Ingredients: Whole Chicken, Water. CONTAINS LESS THAN 2% OF Vinegar, Salt, Carrageenan, Xanthan Gum, Vegetable Broth Flavor (Carrot Powder, Salt, Celery Powder, Tomato Powder, Natural Flavors).

Product Handling

Keep refrigerated or frozen. Thaw in refrigerator or microwave. Cook thoroughly.

Cooking And Prep

ROAST: • Preheat oven to 425°F. • Rub skin with 2 to 3 tablespoons of oil or butter, if desired. Season inside and out with salt and pepper. • If desired, fold back wings and tie legs together. • Place chicken, breast-side up, in shallow roasting pan. • Roast 30 minutes. Reduce heat to 375°F and cook about 30 to 40 minutes longer, until juices run clear when thigh is pierced with a fork, and a meat thermometer registers 180°F in the thickest part of the thigh. • Baste occasionally, if desired. If glazing, brush on last 15 minutes. GRILL: • If using a charcoal grill, place chicken on grill over drip pan filled halfway with water and surrounded by medium-hot coals (covered with white ash). • If using a gas grill, follow manufacturer’s directions on grill for indirect cooking. • Grill, covered, 1 to 1-1/4 hours until juices run clear when thigh is pierced with a fork and a meat thermometer registers 180°F in the thickest part of the thigh.

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