½ SPATCHCOCK CHICKEN (choose your flavour)
Our oven ready ½ Spatchcock Chicken is a versatile meal. Either have it plain, for your Sunday roast, or marinated in one of our fantastic seasonings for a tasty midweek feast. Something for everyday and everybody!
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Argentina Fire: CELERY, WHEAT
Caribbean Jerk: NONE *
China Town: NONE
Chinese Char Siu: NONE
Firecracker: NONE *
French Garden: NONE
Garlic Butter: MILK
Garlic & Herb: MILK
Honey Glaze: NONE *
Italian: SOYA, WHEAT
Kickin’ Chilli: NONE
Lemon & Coriander: NONE
Piri Piri: NONE
Rosemary & Garlic: WHEAT *
Southern BBQ: WHEAT *
Southern Fried: SULPUR DIOXIDE, WHEAT
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
ALL HANDMADE FRESH INSTORE
THIS IS A RAW PRODUCT AND MUST BE COOKED THOROUGHLY PRIOR TO CONSUMPTION
Click here to buy a food thermometer for perfect meat every time
½ Spatchcock Chicken (choose your flavour)
OVEN READY HALF SPATCHCOCK CHICKEN
Our oven ready Half Spatchcock Chicken is 1 - 2 servings
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 8-12 hours before cooking.
Once defrosted store between 0 – 5°C. Use within 24 hours.
Do NOT re-freeze once defrosted.
The foiled trays that the Half Spatchcock Chicken are supplied in are for oven cooking only. NOT SUITABLE FOR MICROWAVE COOKING.
Oven: Preheat oven to 190ºC / Gas Mark 5. Cover tray with a layer of kitchen foil, pierce foil a few times and cook in oven for 70-80 minutes. Remove layer of kitchen foil and cook in the oven for a further 10-20 minutes.
Leave to rest for 5 minutes before serving
**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 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.