Preheat fan-forced oven to 200°C.
Brush the top of the trio poulet with olive oil, salt and pepper, and place in an oven dish.
Cook for 20 minutes at 200°C.
Reduce oven to 160°C, cover with foil and cook for 35-40 minutes per kilo (approximately 2 hours and 20 mins) or until internal temperature reaches 70°C.
Remove from oven and let stand for 15 minutes prior to serving.
Looking for the perfect Christmas salad to accompany your delicious meats? Look no further, try this simple and flavoursome salad that can all be prepared in advance. Simply toss each element together before serving.
Celebrate Christmas with this glorious boned and seasoned free range duck. Impeccably presented, we have deboned the duck, stuffed with port soaked fig, pork and veal gluten free stuffing; then tied with string leaving the drumsticks and wings for exceptional cooking results.
Let your ham take centre-stage this Christmas, follow our instructions and your glazed ham will be remembered for years to come.
Our boneless half turkey with stuffing gives the benefit of easy-carving without sacrificing flavour. This recipe is a simple guide to ensure success on Christmas day. Calorie count based on the Half turkey boned with stuffing - traditional sage and onion.