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Whole Chicken
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Description
Our award-winning British free-range whole chicken is raised with care, patience, and total freedom to roam. Slowly nurtured on small farms and fed a natural, varied diet, these birds grow at their own pace, resulting in plump, juicy meat with proper flavour.
Perfect for a classic roast chicken dinner, our whole chickens make an impressive centrepiece, while also offering incredible value with meat for sandwiches, salads, and soups in the days that follow.
The crisp skin, white and brown meat, and rich pan juices deliver everything you want from a traditional Sunday roast: comfort, satisfaction, and flavour.
From roasting to stock-making, this is a bird that goes the distance.
How to cook whole chicken
A nicely roasted chicken always goes down well with its winning combination of white and brown meat and crisp skin. You can get a lot from one chicken. Serve it first roasted, pick off any remaining meat and use for salads, pack lunch sandwiches, risotto, then boil up the carcass with any vegetables or herbs to make a stock for soup. Be sure to read out recipe tips for serving suggestions and cooking times.
About the cut
Whole Chicken
Our free range chicken is great taste award-winning and from small farms that rear their chickens slowly. Fed a nutritious, natural and varied diet, these tasty chickens enjoy a life on lush pastures and are left to roam and forage. The result of this welfare rich life is wholesome, succulent and delicious chicken that tastes like chicken should.
About the breed
always free range
chicken how it should be
We use breeds of chicken that are suited to the outdoor environment in which they are raised. For our free range chicken we use high welfare systems coupled with traditional farming techniques so that our birds plump up gradually. This ensures the proper flavour and eating quality we should expect of chicken.
How it works
Choose your delivery day. Standard weekday delivery is free on orders over £60
Your fresh meat delivery will arrive in a special stay-chilled insulated box, which will stay cold for up to 72 hours.
All our meat is fresh so it can be popped in the freezer if you don't need to use it straight away.
we guarantee the quality of all our goods and produce
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Chicken Breasts Skinned & Boned
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Chicken Legs
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Chicken Wings
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our farms
We are privileged to work with some of the finest farmers anywhere in the world, who are dedicated to producing food in a regenerative and sustainable way. Generations of craft and experience goes into rearing livestock, and the result is quite simply, better meat.
sustainability mission
We are committed to generate a positive impact for people and planet by producing a local, healthy, and tasty product. Our focus on better meat stands for environmental protection and stakeholder engagement, which provide purpose to everything we do.
FAQ
How to prepare a whole chicken
Start by removing your chicken from the fridge about 30 minutes before cooking. This helps the meat cook more evenly. Pat the bird dry with kitchen paper to help the skin crisp up in the oven.
If you're planning to roast the chicken whole, take a moment to season it properly:
Generously sprinkle sea salt all over the skin - this draws out moisture and enhances flavour.
Add cracked black pepper, a drizzle of oil or softened butter, and your choice of herbs (thyme, rosemary, or tarragon work beautifully).
For extra aroma, stuff the cavity with a halved lemon, a few
garlic cloves, and fresh herbs.
To maximise flavour and create a base for your gravy, set the
chicken on a trivet of roughly chopped vegetables (such as onions,
carrots, and celery) in your roasting tray.
Once prepared, you're ready to roast. Follow our cooking guide above for timings, temperature, and tips.
Can you cook a whole chicken from frozen?
We don't recommend cooking a whole chicken from frozen. Defrost thoroughly in the fridge before cooking - this can take up to 48 hours, depending on size.
What temperature should a whole chicken be cooked to?
The internal temperature should reach 75°C in the thickest part of the thigh (without touching the bone). Always rest the chicken before carving to allow the juices to redistribute.
How do I cut a whole chicken?
After resting, carve by removing the legs first, then slice the breast meat against the grain. You can also pick any remaining meat from the carcass for sandwiches or soups.
Customer reviews
The UK's best online butchers
We are Online Butcher of the Year 2020, and our team has been recognised for their achievements on numerous occasions, scooping various national food, butchery, and business awards for our better meat. We try to be modest, but F&Co’s team of master butchers, smallholding farmers & Michelin Starred chef really are amazing, working for the pride in their craft.
