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“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!