£26.65
Easy carve your way to pure joy with our whole chicken porchetta: boned, stuffed & rolled.
Porchetta is a thing of beauty. Found throughout Italy, the classic pork porchetta originated in the central region of Umbria and is the inspiration for our Fosse chicken rendition. The Umbrians based the stuffing on the plentiful wild fennel that grows there, but we’ve set our chicken porchetta apart by adding plenty of garlic and parsley.
Our master butcher has deboned a whole chicken and stuffed it with garlic, parsley, lemon, olive oil, and a hint of fennel, before rolling and tying it into a porchetta.
We’ve done the hard work for you so you can sit back, relax and easy carve our perfectly tender roast as the delicious centrepiece of your big feast.
Thank you to Nathan at KungFu BBQ for cooking up our porchetta and taking these wonderful photos.
Choose between
1kg typically
Arrives fresh and suitable to freeze
Fosse Total Freedom Chicken
At Fosse Meadows Farm we grow our birds slowly and traditionally. The Fosse Total Freedom Chicken is totally free ranging and grown naturally in small flocks to an average of 81 days.
That is:
• three times longer than standard commercially reared supermarket chicken.
• four weeks longer than free range.
• two weeks longer than organic birds.
Like the much-admired French chicken, we use three strains of French breeds and grow them to full maturity. This means our birds have longer legs, allowing them to roam and forage on clover rich pasture. There are no pesticides or fertilisers used on the land and no antibiotics or additives in their cereal based diet. Any Soy used is from a certified sustainable source. See here for what is in their diet
The older the bird, the more confidence they have to range further. This ranging (exercise) produces a more athletic chicken. The result is a richer, textured, darker and more succulent meat with stronger nutritionally rich bones too. Just how chicken should and used to taste.
Pre heat oven to 200 degrees.
Cook hot for 20 min on a baking tray
Reduce temp to 180 after 20 min
Cook for approx 30 min more. 1kg porchetta.
The plastic pop up timer in the meat will pop at 65 degrees. Or use your own probe.
Take out the oven and allow to rest for 10 min.
Carve and enjoy.
Fosse Meadows Ltd
Stud Farm
Station Road
North Kilworth, Lutterworth
Leicestershire
LE17 6JD
