Oven Ready Roast Chicken
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 45min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 45g||%|
|Saturated Fat 15g||%|
|Total Carbs 43g||%|
|Dietary Fiber 5g||%|
|Vitamin A 110%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp.butter or olive oil
2 mediumcarrots, thinly sliced (1 1/2 cups)
2 celery stalks, sliced (3/4 cup)
1 mediumpotato, cut in 1/2 inch cubes, (1 3/4 cups)
1/2 cupchopped onion
3/4 tsp.dried thyme, or 1 1/2 tsp. fresh
2 tbsp.all-purpose flour
1 can(14.5 oz.) reduced sodium chicken broth
1/2 cupfrozen peas
1 sheet(about 8 oz.) frozen puff pastry, thawed
1 egg, beaten with 2 tsp. water
Salt and pepper, to taste
Remove leftover roasted chicken and skin from bones; shred or tear into bite-size pieces. Set aside.
In a 10-inch oven-proof skillet, over medium heat, melt butter. Add carrots, celery, potato, onion and thyme. Cook over medium heat 5 minutes until onion is softened and vegetables lightly browned.
Stir in flour until evenly absorbed. Stir in broth, cover and cook 10 minutes until vegetables are tender, stirring occasionally. Add chicken and peas and stir to combine. Season with salt and pepper to taste.
Preheat oven to 400°F. If needed, lightly roll puff pastry to diameter of skillet, leaving pastry in a square. Cut into 1-inch wide strips. Crisscross or weave strips on top of skillet ingredients. Brush pastry with beaten egg.
Bake 20 to 25 minutes until pastry is puffed and golden brown. Serve warm.
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