Free Range Chicken

Whole Free Range 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.

Build your box

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.

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.

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.