This product was prepared from inspected and passed meat and/or poultry. Some food product may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surface (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Keep Frozen Thaw Before Cooking: Thaw in bag in refrigerator 1 or 2 days. For quicker thawing, place hen in unopened bag in a pan and cover with cold water. Change water frequently. Refrigerate if not cooked immediately. Do not refreeze. Free legs and tail from tucked position. Remove neck and giblets. Rinse hen and drain. Cooking Instructions: Remove fat from neck and body cavity. Return tail and legs to tucked position. Place hen, breast side up, on rack in dutch oven or pan with tightly fitting lid. Add 1/2 cup water to bottom of pan; cover. Bake hen in moderate oven (350 degrees F) until tender, 3 to 3-1/2 hours. Remove lid and brown 15 minutes. Remove and discard skin before serving. Slow Cooker Chicken: Remove giblet bag from body cavity. Rinse inside and out. Place chicken in 6 quart slow cooker (preferably on wire rack) and cook at high setting for 4 to 5 hours or at medium setting for 6 to 7 hours or until meat thermometer reads 190 degrees F when inserted into breast. Remove and discard skin before serving. Keep frozen.

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