“It is quite a skill to debone a whole chicken, leaving the meat and the skin intact. I take each one as a personal challenge to quickly and cleanly produce the perfectly boned bird. These wonderful Chicken Cushions are filled with sage and onion stuffing, wrapped in smoked bacon and tied up into a cushion shape that you can slice into wedges like a birthday cake!” ~ Joey Pacifico, Head Butcher Happy Valley

Perfect for a small family (a Cushion is enough to feed three or four) or a lovely thing to serve alongside another roasting joint to give your table that feeling of festive plenty. 

Simple to cook:

• Put in the oven at 160°C for 30 minutes
• Crank it up to 200°C for the last 15 minutes for crispy skin
• Take out of the oven, remove the string and slice!