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Truffle Stuffed Smoked Free Range Chicken (1.3kg)
This chicken is delicately cold smoked before being deboned and stuffed with subtle but distinctive truffle stuffing. It's then tied back up into shape and rolled with bacon to make a totally one-off Easter roast option for you.
Serves 6
Truffle Stuffed Smoked Free Range Chicken (1.3kg)
This chicken is delicately cold smoked before being deboned and stuffed with subtle but distinctive truffle stuffing. It's then tied back up into shape and rolled with bacon to make a totally one-off Easter roast option for you.
A Field & Flower favourite, all our chicken is properly free-range, slow-grown and sourced from small-scale farms in England. Free to roam, peck and preen all day under the watchful eyes of our dedicated group of farmers, this commitment to exceptional welfare results in exceptional tasting chicken.
Chicken (77%), Pork (8%), Water, Stuffing [Breadcrumbs (WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Yeast), Onion, Salt, Rapeseed Oil, Flavouring, Parsley, Sage], Pork (3%), Mushrooms (1%), Truffle Paste (1%) (Meadow Mushrooms (Agaricius Bisporus - Origin - EU), Sunflower Oil, Extra Virgin Olive Oil, Summertruffle (Tuberaestivum Vittad - Orgin EU And Non EU) (5%), Black Olives (Olives, Salt, Stabiliser: Ferrous Gluconate), Salt, Flavouring. It Might Contain Traces Or Spores Of The Genus Tuber Spp.), Rusk [WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Yeast, Salt], Seasoning [Salt, WHEAT Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Spices, Preservative (E221) (SULPHITES), Stabiliser (E450), Dextrose, Sugar, Yeast Extract, Antioxidant (Ascorbic Acid), Natural Flavourings], Cure [Preservatives (E252, E250), Salt], Sugar.
For allergens see ingredients in BOLD.
| Typical values per 100g: | |
|---|---|
| Energy | 877kJ |
| 210kcal | |
| Fat | 14.4g |
| of which saturates | 4.2g |
| Carbohydrates | 3.4g |
| of which sugars | 0.8g |
| Protein | 15.6g |
| Salt | 1.00g |
1. Remove your joint from the fridge 30 minutes before you want to cook it. We recommend removing the packaging before allowing your joint to come to room temperature.
2. Preheat your oven to 190°C/170°C fan/gas mark 5.
3. Place the joint into a roasting tray and brush lightly with oil, then season generously with salt and pepper.
4. Loosely cover with foil and cook for 1 hour 20 minutes, ideally using a meat thermometer and keeping an eye on the internal temperature to ensure the joint does not overcook.
5. 15 minutes before the end, remove the foil and continue to cook until the skin becomes crispy.
6. Ensure the joint is piping hot throughout, the juices run clear when the thickest part is pierced with a skewer and the internal temperature has reached 72°C.
7. Remove from the oven and leave to rest in a warm place.
This product is only available on Easter delivery dates: Wednesday 1st, Thursday 2nd, Friday 3rd*, and Saturday 4th April.
* Friday 3rd April available to Birmingham and London postcodes only.