We suggest using a meat thermometer. Poultry should be fully cooked when the internal temperature reaches 82°C. Thermometers should be placed in the deepest part of the poultry.
This is a guide only. Appliance temperatures can vary. You may need to adjust cooking times accordingly. Please ensure all poultry is fully cooked before eating.
Freeze: Freeze on day of purchase.
Thaw: Refrigerator: 18 hours per kg. Once thawed, do not refreeze.
Conventional Oven: Preheat oven to 180°C (360°F). Place Fresh Chicken on a baking tray and cook for approximately 25-30 minutes per 500g. Baste chicken with cooking juices halfway through cooking. Remove chicken from oven and allow 10 minutes to rest
Fan Forced Oven: Preheat oven to 160°C (320°F). Place Fresh Chicken on a baking tray and cook for approximately 25-30 minutes per 500g. Baste chicken with cooking juices halfway through cooking. Remove chicken from oven and allow 10 minutes to rest.
Microwave Oven: Place Fresh Chicken in a microwave-safe dish and cook on medium-high for approximately 25 minutes per kg. Baste chicken with cooking juices halfway through cooking. Remove chicken from oven and allow 10 minutes to rest. (Guide only for 850 watt microwave. Refer to manufacturer’s instruction manual.)