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British Whole Chickens (1.2+kg)

Our whole chickens are naturally plump and full of flavour. A long way from the tell-tale fishy flavour and pallid flesh of an industrially farmed bird, we source our chickens to bring you the best value for your money. That means a decent chicken, fed on a natural diet, with all the flavour and texture you would expect from such a bird. A lovely chicken for roasting. with plenty left over for sandwiches and bones for a rich stock, you can’t beat a good British bird.

£6.99

British Whole Chickens (1.2+kg)

Description

Our whole chickens are naturally plump and full of flavour. A long way from the tell-tale fishy flavour and pallid flesh of an industrially farmed bird, we source our chickens to bring you the best value for your money. That means a decent chicken, fed on a natural diet, with all the flavour and texture you would expect from such a bird. A lovely chicken for roasting. with plenty left over for sandwiches and bones for a rich stock, you can’t beat a good British bird.

Additional information

Weight1.2 kg
Shelf Life

Minimum of 3 Days on Delivery Keep refrigerated or freeze on delivery

Packaging

All our produce is sold Fresh and never Frozen. This product will be carefully Vacuum packed by our team for freshness, ready for super chilled delivery in our temperature-controlled packaging.

Cooking Tips

Use cooking times and temperatures as a guide rather than a fact. Poultry is a natural non-conformist thing so view cooking times as a starting point. If you use a fan oven remember to reduce the heat by 10C. Roast chicken at 200C for 35-45 minutes per kg.

To test for doneness insert a skewer into the widest part of the thigh below and behind the drumstick; the juices should run clear. If you stuff the bird's cavity remember to include this weight in your calculations. A half lemon, onion or bulb of garlic along with a sprig of herbs or a bay leaf is just as good. You can then cook the stuffing separately.

Another way to roast a really moist bird is to cook it upside down even at a slightly lower temperature for a slightly longer time. Stuff with garlic or lemon as suggested and place the bird upside down in the roasting tray. Half an hour before the scheduled time is up turn it the right way up and increase to 200C to brown off the breast. It may look a little misshapen but the payoff is supremely good roast chicken. Use a meat thermometer for complete accuracy; a method far more popular in the domestic kitchen than you may think. The bird should be at 82C to be perfectly cooked. Resting is essential. For all concerned. Left for half an hour the juices redistribute and the fibres relax; easy to carve tender to eat. Don’t worry about it going cold; it will keep itself warm and be all the better for it.

Pack Size

Whole Chicken (1.2kg)

Servings

2-4