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020004-100
KP
NET WT. 10L
PIIOZl!N
0 00 <73461 20004 3
 RAW
K!EEIP FROZEN! CODE 040361 ~
4,
NET WT. 112 LBS 0
3
4 /'3LB Bags 6
1
fOR f100D1SAFETY, ( 100K .A
TO AMINIMUM IINlERNAl
Ch . k ' '7r d ' TEMPERATURE 0 F165F 1

. ' ' lC ' '' en J.. en ers ' ', MEASURED 81YAMEAT 1

S,e a Salt and Ground Pepper

THERMOMETER

R.>\WCHICKEN BREAST J ENDERLOOO OONTAINil\'G IJP lO 1-{1% 9:JUf HO]I;

CDAJED lrllTI'H SEA SALT AND ijROUJl.'D PEPPE'R. SEASONED BREADffi'G
Nutriition Facts
1 1

nsi~d",e nt.s: Chi:dken IR:reatsii Te_nderloim !Conl,a.i1nit up. .ro 200'.t ~ a

Serving Siiz:e Orne Troder (95w 3.4oz)
Sdluti,o n of Waler Salt, Roast Clucl.e-.n, Sodium Pho!> , a e, Sugar, Or11on
Servings Per Container About 56
Powder, Nn1urol F~ ringl, Enriched Bleached '"Nb@Cli ; lour 1[Niacin, Ferrou s

Su fate, lhi:amin M(J(flonutrote, RiboHavin, Foloc: Acidl, Water; IB!leadhed

Amount PEN" Senriru:;i
~ I IFlour, IDehydrc~ P _'.] lo 1 [Poro~ , Mono o:nd Di~kericles, _Sodium
C-alorl:es 170 Calories from Fatt 60
A.c1cl Pyro~~of,e C11nc Ac1:cU, Co:nlllms less lhan 2% of lte Jollowir~r Sea

Sal , Mod'i'.fied Fcod Starch, Bhi F\'"'1per;. Yellow Com Floor, Canola Oil,
% Daill 'lailue"'
Spice, Susa.r, Yea:r.t, Salt! Soybean Oil, Yellow #5 o:nd i 6 ICoiori .
'Total Fat 7g 10 %1

Pii-ebrowned 'in V.egetol::Je Oil.

Sat urated Fat 0.5g ,3 %
Contains: WI.at, Yellow #5 and &
Trans IFat 1.5g
Cholesterol ao mg 10,%
COOKJING INSRUC11QNS':
Cocl horn froze111
i prahea!ed ove111. Sodium 630mg 26 %
'Total Carbotwdrate 14g1 5 %
CoowEifl,TIOOKJI oven: Bo~ 20 ito 2!5, mi 111utesi; all 4!50"F.
1

Urlll OOIC!l whife cdi111g. Dietary Fiber l,ess t han 1g ,3 %

~ D:ie,to vo "ofioo~ i ovens, c~ing as rMIYvo:ry. Sugars Og
Protein 14g1

Prepared By: Barb r Foods,

II 11 II
10073 46,1 ,4 036,18
\frtam in AO%
Galoium 0% ., VitamIronin C 6%
2%

' Percent Daily Vafuea are ]based oo a 2 ,00IO

calorie cl et.

Pordandt Main 04112 oo.. J41-U45 1 207--482..-5500

 L
@51~~ A
0

Traditional Sage 4
5
4
Raw Breaded Dark Meat Chicken with Homestyle Stuffing a
INIUDIIN'III Chid.i t.a M.rt (c:Glllainillf Ufl Tu 13% Of ASululian Of 'Walar1: Ric. Sia~ I.Nmn J11ic. Canc.1lii::alllt, Raadac:I Ch1cl.n, Sa~

0
VinlFr:r S.-:r Natinl ~)'" Watw.- &riched BINched 'Nheat flMc (Enrtched Wi6 Nilcir,. ferflW Sulfate. Thiamine MIMniira:r Rw-in. t

._. Addi. \'\lbNt FIIM-:r V..-.W. Oil l\.iqarf,i tcGM1a AM/Or S.111n OlL ..,,.,._,Salt.~ S.,-., Otl :r ""'-' & ~ .

Sarr LK~n (An m~IRNI, SotluN ~ ~ , Ntlfidal Bunt, F~ 0tlk ~ Ba CaNIIIM [ON,I. V11ann A Palma.J,

m11r:hNI ""'-1 Flaur1 ~RIIM Pc:l:li!IHs (PdalD11, Mriiie Ancil Di(ll,ariaN), Camaint 2% Or a.. Of:: Wholt 'MM1- flcM.r1: .Marlifilfll FflCICII

51.h, c.1,,-utwcl en.n.., Y.a- Ctm Flr:u. Wt, hpr:r c.hy,J,.... c.l.,y, ~ S,..:r Nitmi,..I
v.llow .s. ~low 6. DetdJole, Pf!fff01WMCI ._ V..,ta:le Otl.

"'"" Rocilhtcl Chid.i, O.h,clrdild ,..,,,

CNlu:: Wll111t,..,

RAW
KIi ICIOD SMEil, <DOI TO I IUII IIIIIIIAl.1EIIPlll11IIE OF 1In. . . . . n A11111' 'IIIDllNiia
049438
wt
IEEP
FROZEN Ill 1111111
10073461454382 9ZE4
ILIS
PCS.3&