Chicken stuffed with pork tenderloin and Cumberland and caramelised onion sausagemeat, wrapped in our dry cured streaky bacon.

Min. weight 2.35Kg.

Allergens: Wheat, Barley, Sulphites, Mustard.
Produced on a site where nuts are used.

Cooking guidance: Pre heat the oven to 180c. Remove all the outer packaging. Place the joint in a oven safe dish, cover with foil and cook for 1 hours and 45 minutes in the centre of the oven. Remove the foil and baste with the juices. Cook uncovered for a further 35 minutes. Baste for a second time. Ensure the product is thoroughly cooked and leave for 10 minutes before carving.