Perdue
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Sue Herera | Oct 14, 2015

This is the best chicken ever. It's foolproof and is much better than doing it from scratch yourself. It's always tender and juicy. For the last 45 minutes I make the top slit in the bag bigger and add carrots and potatoes to the bag and they cook in the chicken juices. Dinner is done. I give it 5 Stars. Wish you guys could do this with Turkey!!! Thanks Sue

Jane | Dec 02, 2015

This has got to be the best chicken in the world. I buy one every week. Makes great leftovers. I hope you never stop selling them.

Oven Ready Chicken Roast

Oven Ready Chicken Roast

Serves 8 | Prep/Cook Time:
  • Calories 210
  • Protein 16g
  • Sodium 360mg
  • Sat.Fat 4.5g
  • Sugar 0g
Nutritional Information
Serving Per Recipe: 8
Amount Per Serving
Calories 210
% Daily Value*
Total Fat 15g 23%
Saturated Fat 4.5g 23%
Cholesterol 70mg 23%
Sodium 360mg 15%
Total Carbs 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 16g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 6%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)
5 tbsp. flour
3 cups chicken broth
Instructions
1 Preheat oven to 400°F (375°F for a glass baking dish). Cut open outer bag and remove Oven Ready Roaster, sealed in cooking bag. Place in a shallow roasting pan or baking dish, breast side up.
2 Cut a 1" slit in cooking bag over the breast to vent during cooking. NOTE: Cooking bag will expand during cooking; allow enough room for the bag to expand without touching oven rack or walls.
3 From fresh (preferred method) place pan or baking dish with roaster (still in cooking bag) on lower shelf of oven and roast for approximately 90 to 115 minutes until a meat thermometer registers an internal temperature or 180°F in the breast. OR From frozen place pan or baking dish with roaster (still in cooking bag) on lower shelf of over and roast approximately 2-3/4 to 3 hours until a meat thermometer registers an internal temperature or 180°F in the breast.

TIP: If temperature is below 180°F, return to oven and continue cooking, checking the temperature every 10 minutes until the temperature reaches 180°F.
4 Remove from oven and let stand for 10 minutes. Cut open cooking bag (use care to avoid hot steam and juices) and transfer Roaster to serving plate or cutting board. Remove string from legs before carving. Remaining juices in bag can be used for a delicious gravy.
5 Pour pan juices into large heatproof measuring cup or bowl. Let stand and skim off fat. Place 8 tablespoons of clear drippings into saucepan, reserving remainder. Add 5 tablespoons flour to saucepan and cook, stirring over medium heat for 1 minute. Stir in reserved juices and 3 cups chicken broth or water. Cook, stirring 2 to 3 minutes, until gravy is smooth and thickened. Season to taste.
6 Serve carved chicken with gravy.