Free Range Apricot & Hazelnut Stuffed Chicken
A wonderful hassle-free roast. We take one of our stunning free-range chickens and stuff it with our delicious handmade and all natural apricot and hazelnut stuffing; a blend of apricots, hazelnuts, fresh herbs, lemon, and a good pinch of sea salt and freshly ground black pepper.
Our butchers meticulously bone out each chicken to make carving super simple.
A really special feast and perfect for fodder for lazy lunches or summer suppers.
We take time to develop real depth of flavour, our birds to grow slowly and live significantly longer than most other free-range and organic poultry. We hang each bird for a week, this creates the unique flavour we have become famous for.
Each stuffed chicken weighs approximately 2kg.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
Notes from the kitchen
Preheat your oven to 180C.
Take a good sized roasting dish and wrap with tin foil. Place the bird in the roasting dish and cover with foil.
Place in the oven and cook for 1 hour 15 minutes.
Remove the foil from the top of the bird and leave in the oven to brown for a further 10 minutes.
Remove the bird from the oven and leave to rest for 20 minutes.
Pour all of the delicious juices left in the roasting tin into a saucepan. Add a glass of white wine and a pouch of our pure chicken broth, then reduce for about 15 minutes until the sauce thickens.
Carve and serve with glugs of gravy.