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|varied servings per container|
|Serving Size: 3 oz cooked|
|Calories from Fat||81||135|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||9 g (14%)||15 g (23%)|
|Saturated Fat||3 g (15%)||4.5 g (23%)|
|Trans Fat||0 g||0 g|
|Cholesterol||80 mg (27%)||100 mg (33%)|
|Sodium||50 mg (2%)||60 mg (3%)|
|Total Carbohydrate||0 g (0%)||0 g (0%)|
|Dietary Fiber||0 g (0%)||0 g (0%)|
|Sugars||0 g||0 g|
|Protein||21 g (42%)||18 g (34%)|
Quality meats since 1916. Fresh. Never frozen. May contain up to four percent retained water. USDA Grade A. Inspected for wholesomeness by U.S. Department of Agriculture. Just Enough: If a turkey is too big for your family, take home a Roasting Chicken and enjoy plenty of tender, juicy meat. This roaster has no additives or preservatives so the natural flavor really comes through. Remember, your satisfaction is always guaranteed with Wegmans brand products. Danny Wegman.
Roasting Chicken with Giblets
Keep refrigerated. 165 Degrees F: Cook to internal temperature of 165 degrees F to ensure juicy and tender chicken. Use a digital thermometer. How to Cook: Oven Roasting - Preheat oven to 450 degrees. 1. Prepare roaster by removing neck and giblets from body cavity. Rinse chicken inside and out and drain well. Pat dry with paper towels. 2. Season with spices of your choice (salt, pepper, thyme, etc.). 3. Place chicken, breast side up, on rack in shallow roasting pan. 4. Roast 15 min. Reduce heat to 350 degrees and continue to roast 18-20 min/lb unstuffed. (6 lb takes approximately 2 hours). (Increase cooking time by 15-20 minutes if cooking chicken stuffed. Stuffing must reach 165 degrees.) 5. Check internal temperature by inserting thermometer into thickest part of inner thigh area where leg connects to body of bird, but not touching the bone. 6. Remove chicken from the oven when internal temperature reaches 165 degrees. Let rest 15 min before carving for better slicing. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products 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. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
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