Whole Chicken

Whole free range chickens with the giblets. The thicker yellow skin, that is the sign of a healthy chicken, is the secret to getting a great crispy outside. This is real chicken as it really should be. Our slow grown chickens are given the time to develop and this creates the perfect bird for a great Sunday roast or a delicious casserole for a comforting winter meal. Chicken like this is extremely rare nowadays and we are extremely proud to source the very finest chicken we think the UK has to offer. Free range, we think, is a massively overused term and we want to show the difference between what people call free range, and what we call really free range. Try this and you'll see this is nothing like any supermarket chicken.

What you get: 1 whole bird (2.15kg) · serves 4–6

How to cook: Preheat your oven to 160°C. Take the whole chicken and pat it dry with paper towels for a crispier skin. Rub the chicken all over with olive oil. Season generously inside and out with sea salt and black pepper. Stuff the cavity with a halved lemon and a few sprigs of fresh thyme and rosemary. Pre heat a skillet on a medium heat, add some olive oil and place the chicken in the pan breast side up. cook for 4-5 minutes over this medium heat aiming to cook the legs, you can tip the chicken onto each leg as you do. This helps give you an even cook. Roast in the preheated oven for about 25 minutes per 500 grams, plus an additional 25 minutes. The chicken is done when the juices run clear when you pierce the thigh and the internal temperature at the thickest part of the thigh is 75°C. Let the chicken rest for about 25 minutes whilst turning up the oven to 220°C to cirsp up the skin for around 6 minutes. Now carve. the Pan juices will make an amazing gravy.