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Stuffed Chicken Cushion For Two

Stuffed Chicken Cushion For Two

A higher-welfare British chicken crown with a handmade stuffing of Speldhurst sausagemeat, bacon and herbs, with an indulgent sauce made with English sparkling wine, shallots and orange.

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Tell Me More

Please note: this needs defrosting for 24 hours in the fridge before cooking. The sauce microwaves from frozen.

  • The perfect main course for a special meal for two, even as an alternative to turkey on Christmas Day
  • COOK has won both Good Chicken and Good Pig awards from Compassion in world farming, and this is made with higher-welfare British chicken and higher-welfare sausagemeat
  • Hand prepared from scratch by the chefs in the COOK Kicthen

Try It With

Wine Pairing

  • An oaked Chardonnay is the classic pairing for roast chicken, but a Pinot Gris is a brilliant match, too. Don’t be afraid to break the white-wine-with-white-meat rule and try it with Pinot Noir.

How We Make It

  • For the handmade stuffing, our chefs combine sausagemeat from Speldhurst butchers, bacon and herbs
  • Then they wrap a butterflied breast of chicken around a stuffing
  • The sauce is made from English sparkling wine from Kent, shallots and orange



Typical Values Per 100g Per Portion
Energy (kJ)681 2,043
Energy (cal)163 489
Protein (g)17.6 52.8
Carbohydrate (g)3.7 11.1
of which: sugars (g)0.8 2.4
Fat (g)8.1 24.3
of which are saturates (g)3.7 11.1
Fibre (g)0.4 1.2
Sodium (g)0.2 0.59
Salt (g)0.5 1.475

Please Note: The details above are correct as of 3 March 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.



We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Chicken Breast (65%), Sausage Meat (7%) (Pork Shoulder, Pork Belly, Water, Gluten Free Rusk (Dehydrated Potato, Rice Flour, Salt, Dextrose), Salt, Herbs, Sugar, Spices, Antioxidant Sodium Ascorbate), Water, Crème Fraiche [Milk] (Preservative: Potassium Sorbate), Double Cream [Milk], Breadcrumbs (Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamin), Water, Salt, Yeast), Shallots (2%), White Wine (Preservative: Sulphur Dioxide), Sparkling White Wine (2%) (Antioxidant: Sulphur Dioxide), Smoked Back Bacon (Pork, Water, Salt, Antioxidant (Sodium Ascorbate), Preservatives (Sodium Nitrite, Potassium Nitrate)), Rapeseed Oil, Semi Skimmed Milk, Roast Chicken Stock (Roast Chicken, Maltodextrin, Salt, Natural Flavouring, Chicken Fat, Sugar, Lemon Juice Concentrate, Dried Onion Powder), Onions, Cornflour, Butter [Milk], White Wine Vinegar (Preservative: Sulphur Dioxide), Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt), Orange Peel, Sage, Garlic, Parsley, Chives, Salt, Black Pepper.

Please Note: The details above are correct as of 3 March 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 2


Defrost Instructions:

Remove the chicken from the foil tray and place in the fridge to defrost for 24hrs. Keep the sauce frozen.


Preheat oven. Remove from all packaging and place the chicken on a baking tray on the silicon sheet provided. Place the chicken in the middle of the oven and cook for 50 mins. If you need to cook your chicken from frozen then follow the cooking and resting instructions as above, but cook for 40 mins at 160°C Fan / 180°C Electric / Gas Mark 4. Increase the temperature of the oven to 180°C Fan / 200°C Electric / Gas Mark 6 and cook for a further 30 mins. If you see the chicken starting to catch and colour, please cover with foil for the remaining time in the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
50 mins
Once cooked, leave the chicken to rest for 5 mins before carving. To serve, remove all string and carve into nice thin slices using a serrated knife.


Whilst the chicken is resting remove the sauce from the freezer, loosen the lid and place on a microwaveable plate.
2 mins, stir, 1 min
Allow to stand for 30 secs and stir well before serving. Make sure the sauce is piping hot.

Extra Warnings:

Caution: Although every care has been taken to remove all bones, some may remain. Steam may be released when removing lid from sauce.

Please Note: The details above are correct as of 3 March 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Complete your meal...

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