Trying NEW Stuffed Chicken Joint

How's everyone doing out there? I hope you're all absolutely spot on. Now I've been shopping to Aldi, come and have a look what I got. I was having a little walk around Aldi and I seen this was new. Porkhurst stuffed chicken joint with pork, sage and onion stuffing. Topped with black pepper sprinkle. Cooks from frozen in 80 minutes. Serves three. Got a little traffic light system there for the nutritional information and there is the lovely serving suggestion. I was in Aldi with my wife having a little shop and it was actually my wife who noticed it. They do another one as well but I got this one because I do like stuffing. So the price, it was £3.29. So let's take a close look at the packaging. So before we do, we'll just get straight into it and I'll show you. It's in there, look. There it is, it's frozen solid. You can defrost it if you want to and cook it less time. We'll have a look around the back. So we've got some spiel there. Basted skin on, boneless chicken breast. A joint with added water. What is it, added water? And milk protein. What? Milk protein? Filled with pork, sage and onion stuffing. Topped with a black pepper sprinkle. Right, I'm going to get my glasses on to see if my eyes are deceiving me and read that properly and see if it is saying that. Right, let's get these on. With added water here, we've covered that, and milk protein. Filled with pork, sage and onion stuffing, yeah. Blouses. So it's 550 grams. We've got a PL stamp there. Do it in the oven. You can do it from defrost or you can do it from frozen. Now, my brain doesn't work. Logically, it should do. Because if I'd have known I was doing this review today, I would have got it out and defrosted it. But I didn't know I was going to do something else, you see. So it's sort of, yeah, I was going to review something else, but I'm reviewing this now. So it's a last minute thing. So we've got some ingredients there. Chicken breast, 72%. We've got pork, sage, onion stuffing is 20%. Allergens of wheat and milk in there. Warning, although every effort has been made to remove bones, some small bones remain. We've got some nutritional information there. If you want to have a look at that and pause it, by all means, go ahead. If you're interested in that. Yeah, so any more information, we'll have a look around the side. This is an in-depth review of this chicken joint. Yeah, I always do in-depth reviews. If you like your shorter videos, then YouTube Shorts is for you. So best before 18th of July, 2027. Yeah, have it next year if you want. That does look nice, doesn't it? I must admit that does look quite tasty. I do like the old sage and onion stuffing. Yeah, I don't like it messed around with though. I don't like it too sort of, I just like it as it is. You know, I like the cheap stuff, I'll just say that. Right, I think I've covered everything. If I do miss anything out, I'll put the link in the description. So let's have a look at this and we'll get it in the oven. Right, we need to do the seal peel test. So let's do this. This needs to come off, this film. Oh no, look at that. Oh no, bad sleep tonight. Let's get that off. I don't like any of that on, I will get it off. I'll spare you the getting it off. And it's frozen solid, that's what you get, look. And it does say cover loosely with foil. And you know what? We haven't got any. Maybe I should have done that other review. Yeah, never mind. We will improvise, adapt and overcome, he says. Right, I haven't got any foil and I haven't got any greaseproof paper neither. So it's going in as it is, 180 degrees for one hour and 20 minutes. Because it is frozen solid and I'll just keep my eye on it. It says after 30 minutes, take the foil off and cook it without the foil on. So we'll see how we get on with this. So it's had 30 minutes. This is the time you take the foil off and sort of just leave it as it is. Well, it's not looking too bad, to be honest. I mean, I could always, what I think I might do, I might turn the breast, turn it over upside down for half an hour. And then the last half hour, I'll turn it the other way around to get the skin nice and crisp because I do like crispy skin. So I just turned it over and there's the stuffing at the bottom, look. Yeah, so you forget the serving suggestion in the middle of the meat. It's there, look, you can see it. I've turned it over. I'm going to do it like this and then I'm going to switch it back for the remainder, say 20, 25 minutes. So I'll get crispy skin. So I learned that top tip from Gordon Ramsay when he popped around last week. He said, always turn your chicken over so all the juices fall into the breast. So it's done, there it is. It's smelling absolutely fantastic. It really is. And we've got a nice sort of crispy skin now, which I do like. I spared you the turning it back over to its original position. So I've got a, I've had a thermometer in. I'll put another one, I'll put it in again. So anything over 75 degrees C, so we're at 90 degrees there, look. I'll let it rest and then I will get into it and cut it up. It's been resting for about 10 minutes now. I'll take it out. I've sort of left it in the oven and the oven's off, obviously. The stuffing's come out, look, you can see. There's the stuffing, yeah. I showed you in the middle, didn't I? It was sort of, it was sort of not in properly in the middle anyway. It was just to one side, look. So it says it serves three. Yeah, more of a two-two serving myself. Or if you're hungry, have it all. So I'll cut it. I said to me, my girls are in. I said, would you like some of this chicken with stuffing? They went, oh no. So I had to put some turkey burgers in for them. They like them ones. You know the ones with the like rice krispies on the coating, yeah. So I'll cut it in half and we'll have a look. Yeah, that's what you get in half. Yeah, stuffing's to one side, like that. Juicy, it is juicy, yeah. So I'm going to cut it, cut it in bits like that. It's all over the shop here, isn't it? We're all over the shop with it. Right, I'll get a plate. Obviously, you don't eat it on its own like this. You have it with roast potatoes, you know, all the trimmings. I'm just reviewing it to show you what it's like. Yeah, it does smell good, right. I'll plate it up and then you can join me at my table. And me girls didn't have turkey twizzlers. There is no turkey twizzlers in this house. I have reviewed them in the past, right. So let's see what this is like. It's all falling apart. Got a bit of the skin there. Let's try that. I do like, I'm just going to pick it up. Mm, yeah, that's lovely, that skin. That pepper's lovely on it as well. There's another reason why I bought this one because I do like black pepper. But you could just put some of your own on, couldn't you? Always, the skin of a chicken and that, I always salt and pepper it anyway. Plenty of salt and pepper. Yeah, and I do like the skin crispy and salty, yes. Right, let's try this. A bit of everything. Let's see what the stuffing's like. Sage and onion stuffing. Mm, oh yeah, it's quite nice. It's quite nice. The oniony, the stuffing, herby. Yeah, not too messed about with. That's just how I like it. The chicken, now this is the star of the show, isn't it? Let me try this. So yeah, I mean, you can dry it out, can't you? And chicken, turkey. It's getting that time, isn't it, coming up? Mm, mm, quite nice. It's gone a little bit dry, I'll be honest. Turn it upside down, all the juices flowing into the breast hasn't quite worked, has it? Let's be honest. Mm, mm, well, that stuffing's lovely. It is tasty. It's not too massively sort of herby neither, but it's got a lovely onion kick to it. And the black pepper sprinkle, well, yeah, you're gonna have to sort of, you know, take the top off and try that yourself. But yeah, the little bit I did have, it was peppery, it was tasty. Let's have a look. Added water and milk protein. Please let me know in the comments as to why they do that. Obviously, it's adding weight, isn't it? Adding water. Milk protein. Filled with pork, sage, and onion stuffing. Mm, yeah. Serves three. New in Aldi, it says. Whether it's been out last year, and they've put I'm New on it again, because they have a habit of doing that, don't they? It seems to be a year of lapses, and then they put I'm New on it again, and it's still, it's not new though, is it? Let me know if you've had it before. But it's tasty, the stuffing's tasty. It's nothing like the box, nothing like that at all. Forget about that, it's just probably not even real, anyway, it's all photoshopped, isn't it? Probably not even, yeah. But it's tasty. So I'm going to mark it, I'm going to give it, out of 10, what do I give this? I'm going to give it a seven. I'm going to go seven and a half, seven and a half. No, go eight. Any advances on eight? Yeah, yeah. See what you think. Thanks for watching, and keep your recommendations coming in. If you want to send us pictures on the front page, my community channel, I'm looking to get hold of the food at the moment, and I'm going to review it. I do thank you. You have to be subscribed, though, to send us them on there, in, in. I have to get that in somehow, don't I? I do appreciate it if you do subscribe, though. Right, all the best, whatever you're doing on a Sunday, watching the darts tonight, who do you think is going to win? Yeah, right, take care, all the best, and I'll get back to you on the next one. Bye.