Easy Carve Whole Stuffed Porchetta


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

850g – 950g typically

1kg typically

1.1kg+ typically

Arrives frozen, suitable to freeze on day of delivery.


Stuffing Ingredients: Parsley stalks, Parsley leaves, Fennel bulb, Fennel seed, fresh Garlic, Garlic Powder, Lemon, Bay Leaves, Gluten free rusk, Olive Oil, Salt.



1. Bring to room temperature.
2. Drizzle over oil, salt and pepper.
3. Place in a preheated oven at 200 degrees for 20 min per 1kg.
4. Drop temperature to 180 for a further 25 min.
5. Ideally probe and remove at 65-70 degrees, or when juices run clear.
6. Allow to rest for 15 min (remember it will carry on cooking from residue heat while you rest it).

Carve and enjoy!

Our birds are a traditional slow growing French breed that is pasture raised and fed a cereal-based diet (that is locally sourced where possible) with no antibiotics, additives or hormones. We grow our birds in small flocks to a minimum of 81 days. By giving the bird some age (two weeks longer than Organic standards) we get darker, more textured meat with real flavour.