New in the shops this fall…
We are deboning whole chickens and stuffing them with a thin layer of proscuitto, parmigiano reggiano, provolone and fresh basil – classic flavours.
This makes for the ease of cooking a boneless chicken breast, but with all the flavours of the whole bird and its crispy skin.



It’s a pretty good looking roast if we do say so ourselves (thanks Jason Custodio).

Roast for approximately 45 mins @ 400-425 degrees F or until internal temperature reaches 165-170 degrees F.