• Reviews 0

£27.84 – £38.28 Add to basket

Description

Introducing our premium *UK-produced Free-Range Chickens*—a true farm-to-table delight! Raised on small, family-run farms in the heart of the English countryside, our chickens enjoy wide open spaces, plenty of fresh air, and the freedom to roam. We take pride in ensuring that our birds are reared with care, resulting in naturally tender, flavorful meat.

Our free-range chickens are fed a balanced, all-natural diet, free from antibiotics and hormones, ensuring the highest quality. Perfect for any recipe, from a classic Sunday roast to your favorite chicken dishes, these birds offer rich taste and unbeatable texture that elevate every meal.

Choose our free-range chickens for a delicious, wholesome, and responsibly sourced product that supports local farmers and sustainable practices. Enjoy the finest chicken you can trust, straight from UK farms to your kitchen.

• Blast frozen at source to ensure top quality and freshness every time.
• Traditional flavour
• Succulent and flavoursome – Taste the difference

Information

Whole Chicken Serving Portions:

1.20kg chicken ~Serves 2-3 people.

1.40kg chicken ~ Serves 3 people.

1.60kg chicken ~ Serves 3-4 people.

1.80kg chicken ~ Serves 4 people.

2.00kg chicken ~ Serves 4-5 people.

2.20kg chicken ~ Serves 5 people.

2.40kg chicken ~ Serves 5-6 people.

---

Tips:

• Leftovers: If you want leftovers or you’re feeding bigger eaters, opt for a slightly larger chicken.
• Bone weight: Keep in mind that a portion of the chicken’s weight is bone, so plan accordingly for meat yield.

This should help you estimate the right size chicken for your gathering!

Product Supplied Frozen

Cooking Tips

Whole Roast Free-range Chicken Recipe

This is a simple and delicious recipe for roasting a whole chicken, with cooking times adjusted for different weights: Note: these are guideline timings and temperatures – remember, core meat temperatures are key to food safety.

Follow these steps to get a perfectly crispy skin and juicy, tender meat.

Ingredients:

• 1 whole chicken
• 3-4 tablespoons olive oil or melted butter
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried thyme, rosemary, or sage (optional)
• 1 lemon, halved
• 1 onion, quartered
• 4-6 garlic cloves, crushed
• Fresh herbs (rosemary, thyme, or sage, optional)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 200°C (400°F).

2. Prepare the Chicken:

• Remove the chicken from its packaging and pat it dry with paper towels. Drying the chicken helps ensure crispy skin.
• Rub the chicken all over with olive oil or melted butter to enhance browning and lock in moisture.
• Season the chicken generously with salt, pepper, and, if using, dried herbs like thyme, rosemary, or sage.
• Stuff the cavity of the chicken with the halved lemon, onion, garlic cloves, and fresh herbs (if using).

3. Truss the Chicken (Optional):

• You can tie the legs together with kitchen twine (trussing) to help the chicken roast evenly and give it a neat presentation.

4. Roast the Chicken:

• Place the chicken, breast side up, on a rack in a roasting pan or directly in a baking dish.
• Roast the chicken based on its weight, using the following guidelines:
  • For a 1.2kg chicken: Roast for 60-75 minutes.
  • For a 1.5kg chicken: Roast for 75-90 minutes.
  • For a 2kg chicken: Roast for 90-105 minutes.
  • For a 2.5kg chicken: Roast for 105-120 minutes.
• The chicken is done when the internal temperature reaches 75°C (165°F) in the thickest part of the thigh (without touching the bone), or when the juices run clear when you cut between the thigh and breast.

5. Basting (Optional):

• For a crispier skin, you can baste the chicken every 30 minutes with the pan juices or additional melted butter/oil. However, this is optional, and the chicken will still turn out juicy even without basting.

6. Check for Doneness:

• Use a meat thermometer to ensure the chicken has reached the safe internal temperature of 75°C (165°F).
• If the skin starts to brown too quickly, cover the chicken loosely with aluminum foil during the final 20-30 minutes of roasting.

7. Rest the Chicken:

• Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. Resting helps the juices redistribute, making the meat more tender and juicy.

---

Cooking Times:

• 1.2kg chicken: Roast for 60-75 minutes.
• 1.5kg chicken: Roast for 75-90 minutes.
• 2kg chicken: Roast for 90-105 minutes.
• 2.5kg chicken: Roast for 105-120 minutes.

---

Optional: Pan Sauce

For a simple pan sauce, use the drippings left in the roasting pan:

1. Remove excess fat from the pan.
2. Place the pan on the stovetop over medium heat and add 1 cup of chicken broth (or white wine) to deglaze the pan, scraping up any browned bits.
3. Let the sauce simmer for 5-10 minutes until it reduces slightly.
4. Season to taste with salt and pepper. For a thicker sauce, add a cornflour slurry (1 teaspoon cornflour mixed with 2 tablespoons water) and stir until thickened.

---

Tips:

• Crispier skin: Pat the chicken dry and rub it with oil or butter to ensure crispy skin.
• Resting: Always rest the chicken before carving to keep the meat juicy.
• Flavorful options: Feel free to add other flavors to the seasoning or the cavity, such as fresh herbs, citrus, or garlic.

Enjoy your perfectly roasted chicken, whether you’re serving a small or larger gathering!