Apple Cran Chicken Salad Sandwich
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
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.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 2hrs 10min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 4.5g||23%|
|Total Carbs 0g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 2%|
|Vitamin C 0%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 cupschicken broth
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.
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.
From Fresh - Once oven has been pre-heated to 400°F, lower oven temperature to 350°F. Place pan or baking dish with Oven ready Roaster (still in cooking bag) on lower shelf of oven and roast for approximately 2 hours 10 minutes (130 minutes) until a meat thermometer registers an internal temperature of 180°F in the breast. OR From Frozen - Once oven has been pre-heated to 400°F, lower oven temperature to 350°F. Place pan or baking dish with Oven ready Roaster (still in cooking bag) on lower shelf of oven and roast for approximately 4 hours until a meat thermometer registers an internal temperature of 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.
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.
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.
Serve carved chicken with gravy.
Oven Ready Roast ChickenAdd Your Comment