Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
Halal British Boiler Chicken is a mature whole bird, slaughtered by the non-stunned method and Certified Halal, bred for long, slow cooking rather than a quick roast. Its firmer meat holds up well in stock, curries and biryani, and you can buy it whole or jointed into 2, 4, 8 or 9 pieces, skin-on or skin-off.
Mature Bird, Bigger Flavour
This is the whole carcass of a mature bird - denser and better marbled than a young roaster, with bone and cartilage that break down into rich stock over a long braise. It's available skin-on or skin-off, whole or jointed, in packs from 1 chicken up to 5 chickens for a full batch of curry or soup.
Pick Your Cut, Prep and Pack
Pick what suits your pot:
- Cut as Whole, 2 Piece, 4 Piece, 8 Piece or 9 Piece, or diced Mid, Small (20-25g) or Very Small (10-15g)
- Skin-On or Skin-Off
- Packed as 1 Chicken, 3 Chickens or 5 Chickens
What's the Difference Between a Boiler and a Roasting Chicken?
No. A roasting chicken is younger, bred for a quick, high-heat roast with tender breast meat. A boiler is older, with tougher muscle that needs a long, low simmer to soften - which is why it's sold jointed into 2, 4, 8 or 9 pieces, or diced down to 10-15g, rather than kept whole for the oven.
Halal Sourcing
Every bird is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, following the same welfare standard across the OMS range.
One Chicken pack is enough for a household pot of curry or stock.
Go up to 3 or 5 Chickens for a bigger gathering or a batch of biryani, jointed into 2, 4, 8 or 9 pieces to suit the pan.
Keep this chicken refrigerated and use it promptly once thawed.
Give it around 12 hours to defrost fully before cooking, and freeze it on the day it arrives if you're not using it straight away.
This cut suits yakhni stock, chicken karahi and biryani, where the firmer meat holds its shape through a long simmer.
The 5 Chicken pack works well for a slow tray roast at catering scale too, kept low and covered rather than blasted at high heat.
Slow-Braised Chicken Curry: Simmer a 4 or 8 Piece joint low and slow until the meat pulls off the bone - you'll get a deeper stock than a young bird ever gives.
Whole-Bird Stock: Simmer the Whole bird, skin-on, for a long stock base rich enough to carry biryani or soup.
Quick-Cook Diced Karahi: The Small Diced 20-25g cut cuts down simmer time for a faster karahi or kofta base.
How long does this chicken take to defrost?
Around 12 hours in the fridge, whether you're thawing a Whole bird or pieces.
Does a jointed pack defrost faster than a whole bird?
The 12-hour guide is for the Whole bird; smaller cuts like the Small Diced 20-25g pieces are usually ready sooner within that window.
Can I speed up defrosting for a larger pack?
A 3 or 5 Chicken pack needs more fridge space but the same steady approach - thaw in the fridge, not at room temperature, and freeze it on the day it arrives if you're not cooking it straight away.
Should Skin-On and Skin-Off be defrosted differently?
No - both follow the same 12-hour fridge defrost before cooking.