Hello everyone,  I made a mistake with the price. It was £3.59 not £3.29, only human. Have a good Sunday 👍 😊😋

A ready‑made chicken joint has added water and milk protein because manufacturers inject a solution into the meat to make it juicier, heavier, cheaper to produce, and more stable during cooking. Milk proteins (usually caseinates) act as binders that help the added water stay inside the meat instead of leaking out.

The bird is well and truly stuffed.

I live on my own. At Xmas I don't buy a whole Turkey. I buy a rolled Turkey joint from either Lidl or Aldi. They are great value for the price. It does me for Xmas day and plenty left over for Boxing Day and New Years Day. I have it with a Gammon Joint so it does do a few meals.
I've had their similar chicken joints without the stuffing, so they aren't really "new". One joint is plenty for me and the mutley, and a couple of chicken sarnies for a lunchtime snack.
If I have any room in my freezer, I will buy an extra one or  two to have later in the year.
IMO? They are tasty and great value.

I love this channel, I love you  and I love watching you "cooking"... lol

Don't leave stuff "to rest" in the iven, even if it's off. It's still warmer and will continue cooking. Take it out of the tray and leave it on the board so all the juices settle back (and you could make great gravy with the contents of that tray)

Great stuff as ever mate.

I've had it a few times. We get two decent portions out of it. It's really good value and actually tastes very nice. Nothing beats a home roast chicken, but for ease or a midweek roast it's more than acceptable.

I've never had a nightmare about a failed sealed peel test.   :>)

Hey  mate, AI says this:

Key Reasons Milk Protein is Added to Meat
• Moisture retention: Milk proteins hold onto water and fat during cooking, which stops the meat from drying out and reduces shrinkage.
• Binding and structure: Proteins like casein act as a natural glue, forming a tight mesh that gives sausages and lunch meats a firm, sliceable texture.
• Fat emulsification: Milk proteins blend fat and water together so the fat does not melt out and pool during cooking.
• Increased yield: Because it traps water and prevents weight loss during cooking, adding milk protein increases the final saleable weight of the product.
• Cost reduction: Using non-meat proteins helps stretch expensive meat supplies while keeping the product juicy and stable.

Not sleeping well tonight 😂

Get it in a buttered stottie cake! 👌

Great alternative to Christmas Turkey Gareth, pop it in the freezer and take out Christmas Eve night put in fridge.

Looks good great review Gareth 🎉🎉🎉

On the rare occasion I`m cooking a bird from frozen, I always cook it till I can pierce the breast with a wireless thermometer, then cook it to a temperature of 155* F. Then remove it from the oven, cover with foil & a tea towel till it reaches a safe temp of 164*F.

Cheers Gareth 👍 Looks pretty good for two. I'll give it a go

Thank you for the video as always Gareth, perfect type of product to review on a Sunday. All the best! 😊

that would fit nicely inside a giant yorkie with a load of gravy, meal for one :D

Looks really good 😊😊😊😊

That chicken joint used to be  £3, it's not bad for the price
I used to run a rural food aid charity and we put these in the parcels we delivered on Christmas eve. The parcels contained everything needed to have a proper Christmas and Boxing day spread.  The £3 joint we used to send to single or elderly couple households. (3 or more would get multiples or different products.)
IIRC there were also pork joints, turkey or chicken without stuffing, from Morrisons.  Maybe you could review the others in the range?

A black pepper sprinkle you say😂😂😂

Support 🇬🇧 chicken farmers.🫡