Free Range Whole Chicken - FRIDAY & SATURDAY DELIVERY ONLY
Please note this item is only available for Friday & Saturday
We source these chickens (cockerels & pullets) from the Botterills in Leicestershire, as they're one of the only traditional producers of poultry left in the UK. Reared to 100 days at least, the chickens are dry-plucked & hung guts in. Read more here.
Please note this item is only available for Friday & Saturday ONLY
Tim’s top cooking tip: These roast well with a good covering of butter over the breast and perhaps half an onion pushed into the cavity to keep the breast moist. Starting at a higher temperature for 20 minutes, around 180-200 degrees fan and then a couple of hours, even 2 and a half hours at a lower temperature (160). Regularly basting, to keep the breast moist.
I think these birds are best used in coq au vin or poule au pot, where the leg and thigh join together and the breast on the bone is slow cooked with wine, bacon and onions. Alternatively, the whole bird in a large casserole, packed with root vegetables and celery, works well.
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.
Shelf life: Whole chickens - 2-3 days.