Whole Yorkshire Chicken
Developed by crossing various pure-bred strains in the early to mid-20th century, just after the war. Large open barns with access to outside, reared for around 50 days.
Key features: Bigger breast to leg ratio
Average weight 1.8 - 2Kg
£19.53
Tim’s top cooking tip: This chicken roasts well, especially if covered in a little bacon, and roasted for about 2 hours at 180 degrees. A little bit of foil loosely over the top is also a good thing. This bird is relatively fast-growing and the structure of the muscle is tender, so it doesn’t lend itself to casseroling, coq au vin, poule au pot etc.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
