Description

Our organic whole chickens are slow-grown and raised free to roam the Devon countryside. Their natural lifestyle creates a truly flavourful and succulent meat, perfect for oven roasting or butterflying for the grill or barbecue.

Our whole chickens include giblets, ready for other recipes or your stock. Please remove the giblets before roasting or cooking.

Good To Know

Ingredients & Nutritional's

Organic and Free range chicken 

Nutritional's per 100g: Energy 215kj/ 897kcal | Fat 12.5g | (of which Saturates 3.8g) | Protein 25.g | Salt 0.1g

Chicken size guide

1.4kg-1.6kg - approx. servings 4

1.6kg-1.8kg - approx. servings 5

1.8kg-2kg - approx. servings 6

How To Store  

Our whole chicken is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with an 8-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our super organic chicken farmer, Ross, is based in the hills of Honiton, Devon on a family-run farm supplying some of the finest organic poultry in the country. The chickens are reared in small flocks with open fields to roam and forage, where they can enjoy a peaceful and happy life, scratching and pecking for their own tasty treats. In addition, they are fed a 100% organic diet and kept cosy at night in warm shelters, free from the routine use of antibiotics. With more than 40 years of animal welfare experience and a Soil Association certification, you can really taste the difference with these organic chickens. Because they are slow-grown and well-fed, our chickens are meaty, perfect for family meals. The organic chicken wings and succulent, tasty, and great to keep cooked in the fridge for a healthy snack!

Find out more about our chickens here.

How To Cook  

We recommend:

Classic Roast Whole Chicken

Ingredients:

• 1 whole chicken 
• 2 tablespoons olive oil or melted butter
• 1 lemon, cut into wedges
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary or thyme (or 1 teaspoon dried)
• Salt and freshly ground black pepper
• 1 onion, quartered
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 1 cup chicken stock (or water)

Instructions:

1. Prepare the Chicken:

   • Preheat Oven: Preheat your oven to 220°C (200°C fan)/425°F/Gas Mark 7.
   • Clean: Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels.

2. Season:

   • Rub: Rub the entire chicken with olive oil or melted butter.
   • Season: Season generously inside and out with salt and pepper.
   • Stuff: Place lemon wedges, minced garlic, and fresh herbs inside the cavity.

3. Prepare the Roasting Pan:

   • Vegetables: Arrange the onion, carrots, and celery in the bottom of a roasting pan. This creates a flavourful bed for the chicken and helps keep it from sticking.
   • Add Liquid: Pour the chicken stock or water into the pan.

4. Roast the Chicken:

   • Cooking Times:
     • 1.4 kg chicken: Roast for 1 hour 15 minutes to 1 hour 30 minutes
     • 1.6 kg chicken: Roast for 1 hour 30 minutes to 1 hour 45 minutes
     • 1.8 kg chicken: Roast for 1 hour 45 minutes to 2 hours
   • Use a meat thermometer to check the internal temperature; it should reach 75°C (165°F) at the thickest part of the thigh, avoiding the bone.

5. Rest and Serve:

   • Rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and makes the meat more tender.
   • Carve: Carve the chicken and serve with the roasted vegetables and any other desired side dishes.
6. Enjoy: Your beautifully roasted whole chicken with these simple yet delicious sides for a classic and satisfying meal!