Brine (Chicken, Water, Ice cubes, Rock salt, Sugar), Stuffing - Roast chicken with Tarragon & Herb Butter (Chicken mince, Red onion, Sourdough bread, Butter, Whole eggs, Garlic, Parsley, Lemon juice, Lemon zest, Sage, Marjoram, Nutmeg), chicken gravy (Chicken stock, White wine, Onion, Carrots, Celery, Rosemary, Thyme, Bay leaves), Tarragon Butter (Butter, Tarragon, Garlic, Salt, Pepper), Rosemary sprig.

STORAGE: keep refrigerated COOKING INSTRUCTIONS: Preheat your oven to 200c. Unwrap chicken and place directly onto a lightly oiled oven tray. Drizzle the chicken with a little oil, salt & pepper. Bake for 40 mins, then reduce oven temp to 175c for a further 60 mins. Remove from oven, cover with foil and rest for 20 mins. Warm gravy provided and serve.