Tesco Chicken Oyster Thigh 1.203Kg

Tesco Chicken Oyster Thigh 1.203Kg

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€3.99

€3.32/kg

Guideline Daily Amounts

Energy
1393kJ 335kcal
17%of the reference intake
Fat
24.0g
-34%of the reference intake
Saturates
6.5g
-33%of the reference intake
Sugars
0g
-<1%of the reference intake
Salt
<0.01g
-<1%of the reference intake
of the reference intake*
Typical values per 100g: Energy 981kJ / 236kcal

Description

Fresh Class A Irish Chicken Oyster thighs with skin onTesco Chicken Thighs 1203gFed on a cereal based diet for a succulent texture
Pack size: 1.2KG

Ingredients

INGREDIENTS: Chicken Thigh (100%).

Produce of

Produced in Republic of Ireland, using chicken from Republic of Ireland
Produced using Chicken from Ireland

Number of uses

4 Servings

Net Contents

1203g

Preparation and Usage

Cooking Instructions

Remove all packaging. No need to wash poultry before cooking. Wash hands, utensils and all surfaces after touching raw chicken. 

Typical ValuesPer 100g2 typical thighs (142g)
Energy981kJ / 236kcal1393kJ / 335kcal
Fat16.9g24.0g
Saturates4.6g6.5g
Carbohydrate0g0g
Sugars0g0g
Fibre0g0g
Protein20.9g29.7g
Salt<0.01g<0.01g
* Reference intake of an average adult (8400 kJ / 2000 kcal)--
Pack contains 4 servings.--
When cooked according to instructions.--

Suitable for freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown. Once defrosted use within 24 hours and do not refreeze. Defrost thoroughly for a minimum of 16 hours in the fridge. Keep refrigerated. Once opened, consume within 1 days and by 'use by' date shown. Keep refrigerated below 4°C.

Oven

Instructions: Temperature: 200°C, Fan 180°C, Gas 6Time: 40-45 minutesPlace on a baking tray in the centre of a pre-heated oven for 40-45 minutes.

Other

Instructions: Not suitable for cooking in a microwave.Not suitable for cooking from frozen.

Caution: This product will contain bones.Caution: This product contains raw meat.

Return to

Tesco Stores Ltd.Welwyn Garden City AL7 1GAU.K
View all Fresh Chicken

Using Product Information

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