CHICKEN LEGS (pack of 2)
Chicken legs are succulent, tender and full of flavour. You can also marinade your chicken legs which just adds to the flavour. Our butchers hand prepare these to the highest standards. No added water just a juicy chicken leg. Perfect for BBQ’s, roasting or pan frying and freshly prepared to order. If you’d like us to marinade your chicken legs, just choose your flavour below. Awesome!
Plain or marinated? It’s up to you......
Allergens:
Argentina Fire: CELERY, WHEAT
Caribbean Jerk: NONE *
China Town: NONE
Chinese Char Siu: NONE
Firecracker: NONE *
French Garden: NONE
Garlic Butter: MILK
Honey Glaze: NONE *Italian: SOYA, WHEAT
Indonesian: NONE
Kickin’ Chilli: NONE
Lemon & Coriander: NONE
Piri Piri: NONE
Rosemary & Garlic: WHEAT *
Southern BBQ: WHEAT *
Southern Fried: SULPUR DIOXIDE, WHEATSpanish Garlic: MILK
Spicy Salt & Pepper: NONE
Sticky BBQ: NONE
Sticky Maple: NONE *
Sweet Chilli & Lime: WHEAT *
Teriyaki: BARLEY, WHEAT *
Tikka Tandoor: MILK* MAY CONTAIN TRACES OF: GLUTEN, SOYA, MILK, CELERY, MUSTARD, SULPHUR DIOXIDE
THESE ARE RAW PRODUCTS AND MUST BE COOKED THOROUGHLY PRIOR TO CONSUMPTION
Chicken Legs (pack of 2) (choose your flavour)
CHICKEN LEGS
2x chicken legs are 1 serving
Storage
SUPPLIED FRESH in packs of 2
SUITABLE FOR HOME FREEZING
Freeze on day of purchase – Store between -18°C to -25ºC.
Freezer shelf life is 4 months from purchase.
Defrost in refrigerator for 20-24 hours before cooking.
Once defrosted store between 0 – 5°C. Use within 24 hours.
Do NOT re-freeze once defrosted.
Cooking
From chilled:
Oven: Preheat the oven to 190ºC / Gas Mark 5. Put the chicken legs on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken legs is cooked through.
BBQ: Use oven procedure and finish on BBQ
**THESE COOKING INSTRUCTIONS ARE GUIDELINES ONLY**
THIS PRODUCT MUST BE COOKED THOROUGHLY PRIOR TO CONSUMPTION
If you have a temperature probe then use it to check chicken leg is above 74°C.
If 74°C is not reached then cook for further 3 mins and check temperature again. Repeat this process until 74°C is reached.