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Free Range Chicken
Spatchcock Free Range Chicken
A barbecue classic, spatchcock chicken is super simple and easy to cook. We remove the backbone and gently open up the bird. This ensures that the chicken can cook evenly and quickly over the barbecue.
Spatchcock chicken can be marinaded over night before grilling slowly over the coals.
They're not only for the barbecue though. These can be great simply roasted in the oven.
All our chickens are slow grown and as free range as they come. A life on their legs means they develop a spectacular depth of flavour and amazing firm texture.
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Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Portions take about 12 hours; a whole bird can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost poultry at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost poultry at room temperature.
Cooking
Always cook poultry thoroughly. It's ready when it is steaming hot all the way through, the juices run clear and there is no pink meat, including near the bone.
Don't wash raw chicken: it splashes bacteria around the kitchen. Rest a whole bird for 15 minutes before carving.
Don't wash raw chicken: it splashes bacteria around the kitchen. Rest a whole bird for 15 minutes before carving.