Whole Chicken 1.6kg (inc giblets)

£16.60

Feed the family in style with our fabulous Free-Range Whole Chicken. A free-range whole chicken is perfect for a Sunday roast or as the centrepiece to any family meal. Whole chicken is versatile and economical. The leftovers are perfect for wraps and sandwiches, and you can make healthy and delicious stock with the bones after cooking.

We work with the best local suppliers and always insist on the finest-quality free-range chicken there is. Our chickens are free to roam and reared slowly. They are fed on locally grown cereals and have constant access to water and fresh bedding. This not only means for a happier life but also leads to a fuller flavour and superior texture. The birds enjoy fresh air, get plenty of exercise and are able to spread their wings.

 

Free-range meat of this quality is rare, and yet our free-range whole chickens are still fantastic value for money, meaning you can impress even the most demanding of your foodie friends without breaking the bank. Free-range chicken cooked on the bone results in a meaty, tender and satisfying end product. Just be prepared never to look at standard supermarket options the same way again.

 

The Black Farmer never cuts corners, so all our free-range chicken products are prepared by traditional expert butchers. This guarantees that every cut will be of the highest standard, helping with flavour and presentation.

 

If you choose to freeze your whole chicken, make sure that you defrost the meat slowly and thoroughly before cooking. The easiest way is simply to leave in the fridge overnight. This pack contains 1 piece. 

 

Cooking instructions:

Method

  • STEP 1

    Heat oven to 190C/fan 170C/gas 5. Have a shelf ready in the middle of the oven without any shelves above it.

  • STEP 2

    Scatter 1 roughly chopped onion and 2 roughly chopped carrots over the base of a roasting tin that fits the whole 1 ½ kg chicken, but doesn’t swamp it.

  • STEP 3

    Season the cavity of the chicken liberally with salt and pepper, then stuff with 2 lemon halves and a small bunch of thyme, if using.

  • STEP 4

    Sit the chicken on the vegetables, smother the breast and legs all over with 25g softened butter, then season the outside with salt and pepper.

  • STEP 5

    Place in the oven and leave, undisturbed, for 1 hr 20 mins – this will give you a perfectly roasted chicken. To check, pierce the thigh with a skewer and the juices should run clear.

  • STEP 6

    Carefully remove the tin from the oven and, using a pair of tongs, lift the chicken to a dish or board to rest for 15-20 mins. As you lift the dish, let any juices from the chicken pour out of the cavity into the roasting tin.

  • STEP 7

    While the chicken is resting, make the gravy. Place the roasting tin over a low flame, then stir in 1 tbsp flour and sizzle until you have a light brown, sandy paste.

  • STEP 8

    Gradually pour in 250ml chicken stock, stirring all the time, until you have a thickened sauce.

  • STEP 9

    Simmer for 2 mins, using a wooden spoon to stir, scraping any sticky bits from the tin.

  • STEP 10

    Strain the gravy into a small saucepan, then simmer and season to taste. When you carve the bird, add any extra juices to the gravy.

     

This product has a shelf life of 5 days from the date of delivery.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.