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Signature Select Chicken Spatchcock Citrus & Herb - 3.25 Lbs
Chicken, Spatchcock, Citrus & Herb
Contains up to 16% citrus brine with herb sauce and orange slices. Butterflied. Cooks fast & tender. Quality guaranteed. Inspected for wholesomeness by US Department of Agriculture. Per 4 oz Serving: 260 calories; 5 g sat fat (25% DV); 410 mg sodium (18% DV); 1 g total sugars. www.betterlivingbrandsLLC.com.
Serving Size: 4oz raw
Servings Per Container: varied
|Calories||Amount Per Serving
|% Daily Value|
|Calories from Fat||Amount Per serving (-)|
|Total Fat||Amount Per serving 20g||26%|
|Saturated Fat||Amount Per serving 5g||25%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 75mg||25%|
|Sodium||Amount Per serving 410mg||18%|
|Potassium||Amount Per serving 190mg||4%|
|Total Carbohydrate||Amount Per serving 2g||1%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Total Sugars||Amount Per serving 1g|
|Added Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 18g||0%|
Spatchcock Chicken (Whole Split Chicken with Bone and Skin), Citrus Brine (Mojo Marinade [Water, Orange Juice, Brown Sugar, Salt, Lime Juice], Dry Vinegar, Rosemary Extract [Maltodextrin, Rosemary Oleoresin]), Herb Sauce (Extra Virgin Olive Oil, Garlic [Water, Garlic], Parsley, Rosemary, Oregano, Basil), Orange Slices.
Directions Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking Instructions: Oven: Preheat oven to 375 degrees F. Remove chicken from packaging, keep orange slices on the chicken. Do not rinse. Lay chicken skin side up in a shallow baking sheet. Bake on center rack of the oven. Baste with pan juices after 30 minutes. Turn pan as needed for even browning, and check for doneness often. Bake for 50 to 65 minutes until well browned and the internal temperature reaches 165 degrees F as measured by a food thermometer in the thickest part of the breast and thigh. Remove from oven and let rest for 5 minutes before slicing. For food safety, cook thoroughly to a minimum internal temperature of 165 degrees F measured by a food thermometer. Perishable. Keep refrigerated. Cook thoroughly.
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