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Lemon and thyme free-range brined chicken

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HERE'S HOW WE MAKE IT

Brining overnight in a salt-water solution flavoured with herbs, lemons and oranges does amazingly good things to a chicken. The seasoning and flavours are sucked in and permeate the meat and the magic of the brine means that the chicken stays really (sorry for the creepy word but sometimes there's no avoiding it) moist. 

We then simply dry the chicken and stuff it with some of the same flavourings (citrus, garlic and herbs) for an extra flavour boost. 

INGREDIENTS

Water, free range chicken, salt, sugar, lemon, orange, garlic, parsley, thyme, bay leaves, black pepper

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per 100gLarge
ENERGY785kJ12549kJ
PROTEIN17.8g285.0g
FAT TOTAL12.8g204.8g
- SATURATED3.9g62.6g
CARBS0.38g6.1g
- SUGARS0.33g5.2g
SODIUM203mg3245mg

SIZES

Large:
One 1.6 kg chicken - serves 4-6 with accompaniments

GOES WITH

Serve with potato gratin and a leafy salad or roast brussels sprouts and gravy.

LOW CARB: Skip the potatoes and load up on vegetables like a big salad of interesting mixed leaves, with some sliced fennel and radish for crunch, dressed with the juices from the chicken.

PREP, COOK AND SERVE

Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. 

Please note: this product contains raw chicken and must be fully cooked before consumption.

Defrost chicken fully before cooking. Preheat oven (FF) to 220C. Pat the chicken dry and roast on a lightly oiled tray for 35 minutes, followed by an additional 25-30 minutes at 180C, or until the juices run clear (70C). Remove chicken, cover with foil and rest, breast side down, for 10 minutes before carving.
Serve with potato gratin or mash and leafy greens.

Ovens vary, please adjust cooking times if necessary.

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