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Recipe Idea: Christmas Chicken with Pigs in Blankets and Stuffing Balls

Christmas Chicken with Pigs in Blankets and Stuffing Balls

Christmas Chicken with Pigs in Blankets and Stuffing Balls. Something special to offer your customers for the forthcoming festive season. Perfect for a family to share!

Ingredients

Method of Preparation

  1. Prepare Chicken and stuff with 1lb Arthur Pipkins Cumberland Sausage Meat
  2. Tie Chicken into a cushion
  3. Pour on Lafiness Herb Butter Marinade
  4. Use string to hold Smoked Streaky Bacon in place.
  5. Wrap the cocktail sausages with streaky bacon at regular intervals
  6. Slow cook for 1hr 15mins at 160oC, Gas mark 3
  7. Top with Sage & Onion Stuffing balls
  8. Cook for a further 25 mins

 

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Innovative Food Ingredients visited Peter Treble Butchers in Bournemouth

We visited Peter Treble Butchers in Bournemouth

We visited Peter Treble Butchers in Bournemouth. An impressive display and a huge range of products.

The range included:

Contact us today for a free, bespoke demonstration on your premises