Whole Chicken

A whole UK chicken, about 2kg – enough for a Sunday roast for 4–6, with leftovers for the week. Roast it whole, spatchcock it for the barbecue or joint it yourself.

• Approx. 1.9–2.1kg
• Serves 4–6
• UK chicken
• Delivered frozen

How to cook it

Defrost fully in the fridge, allowing about 10–12 hours per kg. Roast at 190°C for about 20 minutes per 500g plus 20 minutes (around 1 hour 40 minutes for a 2kg bird), until the juices from the thickest part of the thigh run clear with no pink meat, or the thigh reaches 75°C. Rest for 15 minutes before carving.

Where it comes from

Cut and packed by our butchers at Elston Farm, Copplestone, Devon, from UK chicken.

Storage

Delivered frozen. Put it in the freezer as soon as it arrives and keep it at -18°C or below. If it has started to soften but still has ice crystals in it, it is safe to refreeze. To use, defrost in the fridge and use within 48 hours. Do not refreeze once fully defrosted.