Part boned Easy Carve Chicken Stuffed with a pork-based Sage & Onion stuffing

Approx 3kg. Feeds Approx. 10-12 people.

£28.50 each

• Remove from the fridge 2 hours before.
• Remove from bag (Do not remove netting)
• To avoid disappointment do not overcook your Chicken. This can be avoided by either using a ‘pop up’ timer or meat thermometer – you are looking to achieve a temperature of around 72 degrees.
• Failing that test with a fork on the inside of the breast when the juices run clear the bird is ready.
• Roast at 180º (160º fan)
• Remove Netting once Cooked.