Cooking guidelines:
Always leave in wrapping and thaw out slowly in a refrigerator. Ensure product is thoroughly defrosted before cooking.

Carefully remove the bird from the packaging. Rinse under cold running water inside and out and pat dry with kitchen paper.

Allow 10-20 minutes to bring the bird to room temperature, that way the bird will cook more evenly and remains juicy.

Season the bird at the last minute before cooking, sprinkle sparingly with salt and pepper inside and out.

Place on a roasting tin, add a little water (approx. 50ml) and cook in a preheated oven at 190°C / Fan 170°C / Gas 5 for 20-25 minutes.

Once the bird is cooked, leave in a warm place to rest for at least 10 minutes. This allows your product to relax and become moist and tender all the way through.

(Typical per 100g)