Serves 4
Collect on 22, 23, 24 December
£23.00
£23.96/kg | 0.96kg
Item code: 7932518
Description
Our plump Guinea fowl is part boned for easy carving and comes with a boozy pork, apple and Armagnac stuffing and smoked bacon lattice, ready to roast in its own ovenproof tray. It's rich, succulent, and perfect for smaller festive gatherings.
Exclusive to Christmas Food to Order
Product legal name
Fresh part de-boned class A Guinea Fowl with a pork, apple and Armagnac stuffing, topped with a chestnut smoked bacon lattice and garnished with a bay leaf.
Exclusive to Christmas Food to Order
Product legal name
Fresh part de-boned class A Guinea Fowl with a pork, apple and Armagnac stuffing, topped with a chestnut smoked bacon lattice and garnished with a bay leaf.
Gluten Free
Freezable
French Guinea Fowl
British Pork
Ingredients and Nutritional Information
Product information
Preparation and Safety
Cooking instructions
Oven cook from chilled only.
If freezing at home, defrost thoroughly in a refrigerator before cooking.
Before Cooking: Preheat oven, remove sleeve and film lid from tray and keep bay leaf to one side. Cover joint with foil, place on a roasting tray and place on the middle shelf of the oven.
During cooking: Cook for 45 minutes. Remove from oven, remove foil and spoon the juices from the base of the tray onto the joint to baste. Return the bay leaf to the top of the joint and return to the oven for 30 minutes.
After cooking: Remove joint from the oven. Always ensure the product is piping hot throughout, the juices run clear when a skewer is inserted and no pink colour remains in the deepest part of the flesh. Allow to rest for 20 minutes before carving. All cooking appliances vary. This is a guide only.
Time: 1hr 15 mins
Temp: 190 conventional, 170 Fan or 5 gas mark.
Before Cooking: Preheat oven, remove sleeve and film lid from tray and keep bay leaf to one side. Cover joint with foil, place on a roasting tray and place on the middle shelf of the oven.
During cooking: Cook for 45 minutes. Remove from oven, remove foil and spoon the juices from the base of the tray onto the joint to baste. Return the bay leaf to the top of the joint and return to the oven for 30 minutes.
After cooking: Remove joint from the oven. Always ensure the product is piping hot throughout, the juices run clear when a skewer is inserted and no pink colour remains in the deepest part of the flesh. Allow to rest for 20 minutes before carving. All cooking appliances vary. This is a guide only.
Time: 1hr 15 mins
Temp: 190 conventional, 170 Fan or 5 gas mark.
Warnings
Storage
Do not exceed use by date.
For use by date: see front of pack
Keep refrigerated
Once opened cook within 24 hours.
Freeze as soon as possible after purchase and always within the use by date.
Once frozen consume within 1 month.
Do not refreeze once defrosted.
Defrost thoroughly for a minimum of 10 hours in a refrigerator and once defrosted cook within 24 hours.
For use by date: see front of pack
Keep refrigerated
Once opened cook within 24 hours.
Freeze as soon as possible after purchase and always within the use by date.
Once frozen consume within 1 month.
Do not refreeze once defrosted.
Defrost thoroughly for a minimum of 10 hours in a refrigerator and once defrosted cook within 24 hours.
Further information
Country of origin
Produced in the United Kingdom
Manufacturer
We are happy to replace this item if it is not satisfactory.
Sainsbury‘s Supermarkets Ltd.
33 Holborn, London EC1N 2HT
33 Holborn, London EC1N 2HT
Sainsbury’s Food to order helpline0330 123 1129
Important information
The above details have been prepared to help you select suitable products. Products and their ingredients are liable to change.
You should always read the label before consuming or using the product and never rely solely on the information presented here.