Tenderloins

Fresh tender pieces removed from the underside of the breast fillets. Great in pastas, salads, and stirfrys.

Cooking Instructions:

Defrosting Guide
Frozen chicken should be thawed in the refrigerator in its wrapping or in the microwave on the defrost power setting. Never thaw on the kitchen counter as bacteria multiply at room temperature. Once thawed do not refreeze without first cooking.

Cooking Guide
Always cook chicken well-done, never medium or rare, no matter how it is prepared. Whole chicken should be cooked to an internal temperature of 80°C, boneless portions to 75°C. When properly cooked, all juices from the meat should run clear with no tinge of pink. Never stuff chicken until just before cooking and remove immediately afterwards.


Storage Conditions/Shelf Life:

Keep fresh chicken refrigerated. Product to be stored between 0 and 4°C.
Keep cooked chicken below 5°C or above 60°C.

Shelf Life
Use within 5 days of purchase.

Wash work area, utensils and hands with hot soapy water before and after handling uncooked chicken.
Never return cooked chicken to containers that held raw chicken unless the container has been cleaned thoroughly.

Refrigerate or freeze cooked chicken within 2 hours after serving (within one hour on a hot day). Transport chicken for outings, both uncooked and cooked, in an insulated container or ice chest.

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