The ultimate convenient roast, encompassing deliciously moist properly free range chicken with super simple carving. Our skilled butchers carefully boned out one of our award-winning properly free range chickens just leaving the drumsticks intact, before filling with our handmade and all natural apricot and hazelnut stuffing; being a blend of apricots, hazelnuts, fresh herbs, lemon, salt beef, and a good pinch of sea salt and freshly ground black pepper. This delicious parcel is then carefully stitched up and once turned over, looks just like a whole roast chicken but with less of the fuss when it comes to roasting and carving.
Our chickens are properly free range. Their distinctive shape is just that of an old fashioned chicken – long in the leg, with well-proportioned breasts and skin with a tint of yellow. This reflects how they live, freely roaming rich Devon pastures, walking around foraging for food and eating plenty of grass. They build up proper muscles, naturally, coupled with the fact we grow our chickens for 12 weeks, almost twice as long as most, giving our chicken such a distinct texture.
How to cook a whole stuffed chicken
Our boned and stuffed chickens are perfect for dinner parties or when you are feeding a quite a few hungry mouths but you have limited oven space.
We recommend allowing your chicken to reach room temperature before placing in an 180ºC oven and roasting for 1 hour 15 minutes.
We don’t want you to waste any of your chicken, not even the juices, so here’s a little tip. Place a layer of foil in the bottom and around the edges of your roasting dish before placing in your chicken. Whilst your chicken is resting, pour out the juices that have been captured by the foil into a pan, add a glass of dry white wine, a pouch of our pure chicken stock and reduce on your hob to make the best sauce.