Cooking guidelines:
Defrost in original pack in the refrigerator for 12 hours.

Oven: 
Remove from refrigerator at least 10 minutes prior to cooking.
Preheat the oven to 180°C / fan 160°C / gas 4.
Before reheating, remove all packaging.
Place the chicken legs onto a non-stick roasting tray along with any juices remaining in the packet.
Pour over 2-3 tbsp of cold water per leg.
Place uncovered into the centre of the oven for 25 minutes until heated through.
Remove the chicken legs from the oven and serve.

Sauté: 
Heat a frying pan over a low heat, and sauté the legs, with a little of the fat, until crisp, golden and heated through.

Chef's tip: 
Use any juices remaining in the roasting tray to make gravy.
Pour the remaining juices into a saucepan, add 1tbsp plain flour and stir over heat until straw coloured.
Add 300ml chicken stock and stir until the sauce boils.
Reduce until the desired consistency is reached.
Check the seasoning.
Strain into a gravy boat and serve with the chicken.

Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS

Chicken leg (92.4%), Water, Glucose Syrup, Salt, Natural Flavouring of Pepper.

• Energy: 690 kJ/ 165 kcal
• Fat: 9g, of which Saturates: 2.7g
• Carbohydrate: 0.5g, of which Sugars: 0.5g
• Fibre: 0g
• Protein: 20.8g
• Salt: 1.05g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours