Festive Stuffed Boneless Chicken

Good To Know

Ingredients & Nutritional's

Organic and Free Range Chicken, Pork Sausage Meat, Pork (45%), Apricot (28%) (Apricot, Rice Flour), Dried Onion, Gluten-Free Oats, Water*, Mixed Herbs (Thyme, Basil, Marjoram, Oregano, Parsley), Garlic Powder, Salt*, Sage, Cayenne, Ground Nutmeg, Black Pepper, Unsmoked Streaky Bacon (95% Outdoor bred and reared organic pork Dry Cure (*Salt, Sugar, Preservatives (E250 (0.60%), *(E252 (0.40%)) (*) denotes non-organic ingredients. See allergens in Bold. Please note this is produced in an environment that contains gluten. Apricot may contain stones and fragments.

How To Store  

How To Store

Please Note: If you plan to purchase a festive stuffed boneless chicken before December 18th, please remember to store it in the freezer until you’re ready to cook it. Properly freezing your turkey will ensure it stays fresh and flavourful for your Festive celebrations.

Remove the Festive Stuffed Boneless Chicken from its wrapping. Place the Turkey Crown onto a wire rack and sit the rack on a plate. 

Pop the plate into the bottom of the fridge, making sure you have allowed space around the bird for the air to circulate. It is really important to make sure your bird stays cold and dry and must be kept refrigerated below 3°C. 

Thawing:
If your joint is frozen, planning for proper thawing is important to ensure even cooking and food safety. For best results, allow 24 hours of thawing time in the refrigerator for every 2.5 kg of meat. For this means you should allow approximately 2 to 3 days for the roast to thaw in the fridge fully.

Here are a few additional tips to ensure your roast thaws properly:

• Keep it in the original packaging while thawing to prevent any potential contamination or mess from leaking juices.
• Place the roast on a tray or in a shallow dish to catch any liquid that might escape as it defrosts.
• Ensure your refrigerator stays at or below 4°C

Avoid thawing the roast on the countertop at room temperature, as this can lead to uneven thawing

Our Farms & Suppliers 

Our super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!

Find out more about our chickens here.

How To Cook  

We recommend:

Ingredients:

• 1 kg pre-bought stuffed boneless chicken
• Olive oil or melted butter
• Salt and pepper (if not already seasoned)
• Optional: Fresh herbs (rosemary, thyme) and garlic for added flavour

Cooking Instructions:

1. Preheat the Oven:

   • Preheat your oven to 180°C (350°F).

2. Prepare the Chicken:

   • Remove the stuffed boneless chicken from its packaging and pat it dry with a paper towel.
   • If your chicken is not pre-seasoned, brush it with olive oil or melted butter and season with salt and pepper. You can also rub in some fresh herbs like rosemary or thyme for added flavour.

3. Place in Baking Dish:

   • Place the chicken in a roasting pan or baking dish, seam side down.
   • If you like, you can add vegetables like carrots, onions, and potatoes around the chicken to roast alongside it.

4. Cover with Foil (optional):

   • To prevent the chicken from drying out, cover it loosely with aluminium foil for the first part of cooking. You can remove the foil for the last 15-20 minutes to brown the skin.

5. Cooking Time:

   • For a 1 kg stuffed chicken, roast it in the oven for about 45 to 60 minutes, or until the internal temperature of the chicken reaches 75°C (165°F).
   • To check, insert a meat thermometer into the thickest part of the chicken (avoid the stuffing for an accurate reading).

6. Baste the Chicken (optional):

   • Halfway through cooking, baste the chicken with its juices or more melted butter for extra moisture and flavour.

7. Rest the Chicken:

   • Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes. This will help the juices redistribute, keeping the chicken moist and flavourful.

8. Slice and Serve:

   • After resting, slice the chicken and serve it with your favourite sides like roasted vegetables, roast potatoes & gravy.